Our Family

Our Family
Fall 2015 - These are my people

Friday, July 16, 2010

Everyday Cassoulet

I'm SO excited to be subbing for a cooking group through my church this coming week! We each prepare 12 meals, and bring 11 to swap with the other 11 members of the group. I can't wait to see what we'll be eating in the coming months! It will be fun to have my freezer fully of yummy meals.

The meal that I prepared is one of my favorites and has been a great company meal here in our home.

Here it is!

Everyday Cassoulet by Melody (& Bet_ty Cro_cker Cook_book)
651-695-1252 if you have questions!

1 lb. Po_lish or smoked sausage (1 giant link…or add 1.5-2 for more meat – I did 1.5 for the group), cut diagonally into 1-inch pieces
(*I always use smoked turkey sausage – Tar_get has a generic one that I used for the group, and there’s a natural version at health stores.…)
1 can (15-16 oz.) great northern beans (or cannelini), rinsed & drained
1 can (15-16 oz.) kidney beans, rinsed & drained
1 can (15-16 oz.) black beans, rinsed & drained
(*For the group, I cooked up 3 bags of each type of bean and that almost covered it, cost MUCH less, and then there is no added salt from the beans…I did end up using just q couple of cans)
1 can (15 oz.) tomato sauce (or the 29 oz. can if you double it)
3 medium carrots, thinly sliced (1.5 cups)
(*I ALWAYS add more – I think I did 5-6 carrots per meal for the group)
2 small yellow onions or 1 large yellow onion, thinly sliced & separated into rings (or diced)
2 cloves garlic, finely chopped (or put through the garlic press…and can add another clove if you like garlic)
½ cup dry red wine or beef broth (I put about 1 cup of beef broth per meal)
2 tablespoons packed brown sugar (you can also use pure maple syrup if you would rather not use sugar)
2 tablespoons chopped fresh or 1.5 teaspoons dried thyme leaves (I did generous tablespoons of the fresh thyme…and have tried dry and it does work fine, but doesn’t have quite the same yummy flavor as the fresh)

Heat oven to 375 degrees.
Mix all ingredients in a large bowl. Then pour into an ungreased casserole/lasagna pan (I prefer my lasagna pan because the sides are taller and this casserole is really bubbly) & cover with lid or foil. Bake 1 hour 15 minutes OR until mixture is hot & bubbly & carrots are tender. (I usually end up baking it for about 1.5 hours, and I usually place the pan on top of a baking sheet since it sometimes bubbles over the sides.
I like to serve this dinner with a crusty loaf of bread and a dark, leafy green salad topped with fruit. It’s VERY hearty and people usually love it even if they don’t like beans! ENJOY!!!