Title: Cassoulet
Categories: None
Yield: 1 Servings

1 1/2 c Dry navy beans
Vegetable cooking spray
1 Whole chicken breast;
-skinned, boned, and cut
-into bite size pieces
1/2 pk (16 oz) turkey kielbasa;
-sliced
2 lg Garlic cloves; minced
1 lg Onion chopped
1 lg Stalk of celery; sliced
3 lg Carrots; sliced
1/4 c Chopped parsley
1/2 c Dry white wine
1 8oz can tomato sauce
1 ts Dried thyme leaves
1 ts Salt
1/4 ts Pepper

About 3 hours before serving:

1. Rinse beans and discard any stones or shriveled beans. In a 5 qt.
saucepot over high heat, heat beans and 6 cups water to boiling; boil 3
min. Remove pot from heat; cover and let beans stand 1 hour. Drain and
rinse beans; return beans to pot.

2. Spray 10 in. skillet with veg. cooking spray; add chicken, turkey
kielbasa, garlic, onion, and celery. Over medium heat, cook mixture until
lightly brown, stirring occasionally.

3. Stir chicken mixture into beans; add carrots, remaining ingredients, and
4 cups water. Heat to boiling. Reduce heat to low; cover and simmer mixture
about 1 hour or until beans are tender, stirring occasionally. Serve in
bowls. Makes about 10 cups or 6 servings.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by DarraghV@aol.com
on Sep 18, 1997