Recipe of the Week! Cassoulet

I have really been trying to focus on following through with my menus when I plan them at the beginning of the week. I come across so many fabulous recipes, in cookbooks, in magazines and on other blogs. I also have a huge file of them in One Note which I will reference from time to time. One thing we are trying to do right now is to go through foods we have in the freezer, cupboard or fridge and not shop for anything except for produce. I am an outside aisle shopper for the most part anyway. I don't buy hardly any prepackaged foods or kits, I guess I feel like I can cook a recipe just as quickly if I am organized and prepared as I could to whip up one of those prepared meals. There are exceptions of course, I love Trader Joe's, and we also will order in usually once a week as well. I also try to make things where we will have leftovers so that we don't have to worry about buying lunches, so that is always in the back of my mind as well. This is usually pretty easy as most recipes are made for four servings, and usually there are only two of us.

This was a recipe that I made last week. Sister J and her dog Max were over for dinner and wine, and this recipe with my changes actually still made about 10 servings. The boy LOVED this, and it is all he has been talking about since. It was extremely easy to make, took me about 15 minutes and then it just simmered. I am having it for lunch with some crusty bread as well. We only had it with the topping the night that I made it.

White Bean and Sausage Cassoulet Recipe

By Woman's Day Kitchen

Nutrition Facts

Yield 8 servings

Amount Per Serving

Calories 316

Total Fat 14g

Saturated Fat 4g

Cholesterol 28mg

Sodium 979mg

Total Carbohydrates 37g

Dietary Fiber 10g

Protein 16g

Active Time: 20 minutes

Total Time: 50 minutes

INGREDIENTS

· 2 tsp oil

· 3 links (10 oz) Italian sausage (I used 5 brats and 3 chorizo sausage and sliced them up - that is what I had in the freezer)

· 2 medium carrots, thinly sliced

· 2 stalks celery, sliced

· 1 large onion, chopped

· 2 tsp minced garlic

· 3 cans (15.5 oz each) Great Northern beans, rinsed (I used 4 cans)

· 2 cans (14.5 oz each) fire-roasted diced tomatoes

· 1⁄2 cup water (I left this out)

· 1 tsp dried thyme leaves

Seasoned Crumb Topping

· 2 tsp oil

· 1 tsp minced garlic

· 2 cups coarse fresh bread crumbs from a baguette

· 2 Tbsp each grated Parmesan and chopped parsley

PREPARATION

1. Heat oven to 375ºF. You’ll need a rimmed baking sheet lined with foil.

2. Heat oil in a 5-qt pot over medium heat. Brown sausages

3. In fat remaining in saucepan, sauté carrots, celery, onion and garlic until golden, about 5 minutes.

4. Cut sausages into 1⁄4-in.-thick slices. Add sausages, beans, tomatoes and their juices, water and thyme to saucepan. Simmer, covered, 30 minutes or until heated through and flavors are blended.

5. Topping: Toss oil and garlic with bread crumbs; spread on prepared baking sheet. Bake on all sides until cooked through, about 6 minutes. Remove to plate. 15 to 20 minutes, tossing once, until toasted. Cool slightly; stir in Parmesan and parsley. Serve Topping with cassoulet.