Kevin: "Where did you get this recipe?"
Tammy: "From my Betty Crocker cookbook."
K: "Oh, I thought you were going to say 'from a blog'."
K: "Well, I bet it will be going on your blog then!"
Well, Kevin was right. *Smiles*
Cassoulet is a French bean and meat stew.
1 pound Polish or smoked sausage, diagonaly cut into 1-inch pieces (I used beef sausage)
1 can (15 to 16 oz) great northern beans, rinsed and drained
1 can (15 to 16 oz) kidney beans, rinsed and drained
1 can (15 to 16 oz) black beans, rinsed and drained
1 can (15 oz) tomato sauce
3 medium carrots, thinly sliced (1 1/2 cups)
2 small onions, thinly sliced and separated into rings
2 cloves garlic, finely chopped
1/2 cup beef broth
2 TBS packed brown sugar
2 TBS chopped fresh or 1 1/2 teaspoons dried thyme leaves
1. Heat oven to 375*.
2. Mix all ingredients in ungreased 3-quart casserole. Cover and bake 50-60 minutes or until mixture is hot and bubbly and carrots are tender.
This stew is delicious! Perfect for a cold-weather dinner! I served it with crusty bread and a fresh green salad.