Rustic Cassoulet - WW Jan/Feb 2015

Prep 25 min // Cook/Bake 55 min // Serves 12

Cassoulet can be prepped one day ahead through Step 4. Cool, cover and refrigerate. The next day, pick up at Step 5.

1 Tbsp unsalted butter
1 c panko bread crumbs
1/2 c chopped fresh parsley
1 Tbsp olive oil
1 1/2 c chopped onion
12 oz cooked chicken sausage, diced
2 c shredded carrots
2 Tbsp chopped garlic
3 (15.5-oz) can cans small white, navy or cannellini beans, rinsed and drained
1 (14.5-oz) can fired-roasted diced tomatoes, undrained
1 c reduced-sodium chicken broth
2 Tbsp chopped fresh thyme
1 bay leaf
1 tsp salt
1/2 tsp freshly ground black pepper
5 oz baby kale
2 Tbsp Dijon mustard

1. Preheat over to 375° F. Coat bottom of 13x9-inch baking dish with cooking spray.

2. In a small skillet, melt butter over medium heat; add panko and cook, stirring constantly until lightly browned, 2 to 3 minutes.

3. In a large saucepan, heat oil over medium heat; add onion and cook, stirring occasionally, until onion is softened, about 5 minutes. Add sausage; cook, until lightly browned, 8 to 10 minutes. Add carrots and garlic; cook just until carrots are crisp-tender, 2 to 3 minutes.

4. Add beans, tomatoes, broth, thyme, bay leaf, salt and pepper; increase heat to high and bring to a boil. Add kale and stir mixture just until kale is wilted, about 2 minutes; stir in mustard.

5. Pour bean mixture into prepared baking dish; sprinkle with panko in an even layer. Cover with foil and bake 15 minutes; remove foil and bake until cassoulet is heated through and top is crusty and golden brown, 5 to 10 minutes more. Slice into 12 pieces.

NOTE: If you prefer a drier casserole, drain diced tomatoes before use and/or only use
 3/4 cup broth.

Per Serving (1 piece): 239 cal, 5 g total fat, 1 g sat fat, 1020 mg sod, 34 g total carb, 4 g sugar, 7 g fib, 14 g prot

PointsPlus value: 6