Saturday, December 27, 2008

Skillet Sausage Cassoulet

A real cassoulet involves chicken, white wine and baking. I like this skillet version made with smoked polish sausage. It's quick, easy and great on a cold winter night. You can use different types of beans or even add chicken. Top your dish with crumbled bacon, shredded cheese and prepare to enjoy!

Skillet Sausage Cassoulet

1 pound smoked polish sausage, sliced thinly
1 can dark red kidney beans, drained & rinsed
1 can black beans, drained & rinsed
1 can pinto beans, drained
1 can diced tomatoes with basil & oregeno
1 medium onion, chopped
1/2 cup chicken broth
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Bacon bits & cheddar cheese for topping, if desired

In large skillet over medium heat, cook onions & sausage until onions are tender. Add remaining ingredients & continue cooking another 5-7 minutes stirring occasionally. When serving, top with bacon bits and cheddar cheese if desired.

No comments: