Continuing with the theme of quick easy meals this week, here is another. White bean and Kielbasa Cassoulet.
First- A quick tip on cutting onions.
Slice the top of the onion off (NOT the root end) and then peel the onion. Then slice the onion in half – through the root.
Then, hold the onion with your palm and make horizontal slices (at least 4 from the bottom to the top) towards the root end- but do not cut through the root. The root will hold the onion slices in place while you cut.
Next make vertical slices across the onion, again not cutting through the root (about 5-6).
Turn the onion 1/4 turn and slice the onion top to bottom. This is the easiest way to dice an onion.
Place the diced onion in a large pot with about 2 Tbsp olive oil.
Over medium high heat, cook the onion till translucent. Add 2 chopped garlic cloves and 1 tsp dried thyme. Then add 1 can of diced tomatoes with juice and one can of northern white beans with lquid.
One medium heat, stir the pot. Meanwhile, slice 1 link (or package) of really good smoked kielbasa. This is important. This is where really good flavor is added so you need a good sausage (preferably not a large commercial brand like Oscar M or Hillshire). Add the smoked kielbasa.
Over the pot and let it simmer on LOW for 30 minutes (or up to an hour or so). Laddle into bowls. Garnish with some buttered toasted bread. I took some left over rolls, buttered them and placed them in a hot cast iron skillet to toast.
5 thumbs up. It was asked to be placed in our regular rotation.