s SMOKED SAUSAGE SKILLET CASSOULET ****
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s SMOKED SAUSAGE SKILLET CASSOULET ****
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Instructions *** 10-7-16 very good, easy, good campin chow!!! *** 4 reviews Ready in 45 minutes by tyson Made Save to folderAdd to GroceryAdd to Plan Print Edit This stovetop version of the French country classic is hearty and sophisticated, yet boasts ingredients that you probably have on hand. Recipe Photos (5) Nutrition Notes Ingredients 12 oz smoked sausage (kielbasa); (up to 16 ounces) 1 large onion; thinly sliced 2 cloves garlic; crushed 1 tablespoon Vegetable oil 1 medium apple; cored & chopped 1 teaspoon Dried Rosemary 3/4 teaspoons dried sage 1 14.5-oz can diced tomatoes in juice 1 15-oz can Great Northern beans; drained 1 10-oz package frozen baby lima beans; thawed 1 cup Chicken broth 1 1/2 tablespoons Tomato paste 1 1/2 cups seasoned croutons 1/3 cup Chopped fresh parsley Original recipe makes 6 6 ServingsResize Preparation In large heavy skillet, saut onion and garlic in oil over medium-high heat; stir in apple, herbs, tomatoes, beans, broth and tomato paste. Stir to blend well. Add sausage. Bring to a boil, cover, reduce heat to a simmer and simmer for 20-30 minutes until thoroughly heated. Serve topped with croutons and chopped parsley. Notes This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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