I’m having lunch with some old high school classmates today at the local casino buffet. It’s usually everyone talking at once! ;-)
Going to Sam’s Club for the ice cream store, and visiting my friend at the senior center. She is their director and the local food columnist in the newspaper. It’s supposed to get up to almost 80º here today. You all have a great day!
Cathi shares again.
Kielbasa & White Bean Cassoulet
A cold winter's day is the perfect time for hauling out your slow cooker and readying ingredients for this thick creamy Cassoulet. The recipe, from Simple Living's January 2016 issue, is one that turned out a total winner last week. If you have a slow cooker, put it to use; set-it-and-forget-It, then thoroughly enjoy!
The prep for this recipe is 20 minutes, tops. Chop the onion and mince the clove garlic, slice the kielbasa and you are ready to go. With a cooking time of 5-7 hours, there is plenty of time for preparing the baguette croutons needed when you are ready to serve. This recipe is so easy that I decided to give it a try one minute and had the Cassoulet in the crock pot, heating up, then simmering, 20 minutes later. Nothing could have been easier. I did use both dried thyme and parsley flakes and not the fresh called for in the recipe and both were perfectly fine substitutions.
The smoky kielbasa is a perfect complement for the creamy white beans and the diced tomatoes add their own tart flavor to the mix. I found the buttered and toasted baguette pieces a worthy, and tasty, contrast to the dish. Whether you want to add another vegetable on the side, or just treat this dish as a complete meal in itself, you will be feeling very accomplished and very satisfied if you give this one a try. Enjoy!
Slow-Cooker Kielbasa & White Bean Cassoulet
1-1/2 cups dried white beans
1 lb. kielbasa, cut into 1” pieces
3 cups chicken broth
1-14.5 oz. can diced tomatoes, undrained
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 tsp. fresh thyme leaves, chopped
8-1/2” slices of baguette, buttered & toasted, cubed
1/4 cup flat-leaf parsley, chopped
Sea salt and ground black pepper, to taste
Combine beans, kielbasa, broth, tomatoes, onion, garlic, thyme, and 1/2 tsp. salt in a 4-to-6 qt. slow cooker. Cover and cook until the beans are creamy, on low for 7-8 hours or on high for 5 hours. Season with salt and pepper. Serve individual bowls of the Cassoulet topped with baguette cubes and parsley.
God Bless and have a GREAT DAY!
Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart. (Erma Bombeck)
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