Skillet Cassoulet

This is an adapted version of the French classic.  A healthed-up version full of hearty flavors and a bunch of good stuff.  This version calls for turkey kielbasa (or smoked sausage) with cannellini beans and vegetables.  You make make everything ahead of time and then simply saute it right before serving.

Hopefully you'll have leftovers because after this sits overnight, the flavors are even better.  A fantastic dish for a cold night or rainy lunch.

SKILLET CASSOULET (3 servings)

2 tsp canola oil
1/4 lb smoked turkey kielbasa or smoked turkey sausage, cut into 1/2" slices
1/4 lb fully-cooked boneless ham, cubed
2 medium carrots, sliced
1/2 medium red onion, sliced
2 tsp minced garlic
1 can (15 oz) cannellini beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, drained
1/4-1/2 tsp dried thyme
1/8-1/4 tsp black pepper
Crusty French bread, optional

In a large skillet, heat oil over medium-high heat.  Add kielbasa, ham, carrots, celery, and onion; cook and stir until sausage is browned and vegetables are tender.   Add garlic, cook 1 minute longer.

Stir in the beans, tomatoes, thyme, and pepper.  Bring to a boil.  Reduce heat; simmer uncovered 4-5 minutes or until heated through.

If desired, serve with bread.

Recipe Source:  Taste of Home, February 2014, p. 30