Twenty Minute Cassoulet

Makes 8 servings

  • 1 pound smoked kielbasa sausages or turkey sausage, cut in half lengthwise, sliced
  • 1 cup sliced celery
  • 1/2 cup chopped onions
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary leaves, crushed
  • 2 (15 1/2-ounce) cans great northern beans, drained, rinsed
  • 1 (15-ounce) can light red kidney beans, drained, rinsed
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1 teaspoon brown sugar
  • 1/4 cup sliced green onions

1. In nonstick Dutch oven or large saucepan, brown sausage over medium heat, stirring frequently. With slotted spoon, remove sausage; set aside.

2. Reserve 1/2 teaspoon drippings in Dutch oven. Add celery, onion, garlic, thyme and rosemary; cook and stir 5 minutes or until vegetables are crisp-tender.

3. Add cooked sausage and remaining ingredients except green onions. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes or until thoroughly heated. Top each serving with sliced green onions.

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