ring of kielbasa (1 pound)
freshly ground black pepper
(16 ounce) cans navy beans (or other white
bean such as cannellini)
Preheat oven to 375°C.
Slice the kielbasa into 1/4 to 1/2
inch rounds and place in a 2-quart casserole.
Add the beans and their liquid, and
then add the tomato paste, molasses, thyme, salt and a few grindings
of black pepper.
Stir well to combine.
Sprinkle the bread crumbs over the
whole dish, and dash on a little more salt and pepper.
Drizzle with the olive oil.
Bake for 20-25 minutes, until the
casserole is bubbling and the bread crumbs are browned but not
Real cassoulet is an elaborate dish from
the South of France made of beans and many meats, including garlicky
sausage, that can take months to make when you take into account the
preparation of the preserved duck or goose that goes into it.
Despite the name, I'm not pretending this
is cassoulet by any means, but it was inspired by that dish, and there's
a good hint of it in the garlicky kielbasa and white beans, as well as
in the traditional bread-crumb crust. Best of all, it takes less than
half an hour, with only about 5 minutes of preparation time.
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