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Cassoulet

1 1/4 pounds boneless, skinless chicken breast or pork tenderloin, cut into 3/4-inch pieces
12 ounces 97% fat-free smoked sausage, cut into 1/2-inch slices
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup chopped red bell pepper
4 to 6 teaspoons minced garlic, divided use
4 cans (15 ounces each) Great Northern beans or 2 cups cooked dry-packaged Great Northern beans, rinsed, drained
1 can (14 1/2 ounces) diced tomatoes with roasted garlic
1 teaspoon dried thyme leaves
1 3/4 cups fat-free, reduced-sodium chicken broth
Salt and pepper, to taste
2 1/2 cups fresh whole wheat or white bread crumbs

1. Sauté chicken and sausage in oil in Dutch oven until lightly browned, 8 to 10 minutes. Add onion, bell pepper, and 3 to 5 teaspoons garlic; cook over medium heat 5 minutes. Stir in beans, tomatoes, thyme, chicken broth; season to taste with salt and pepper.
2. Combine bread crumbs and remaining garlic; sprinkle over top of bean mixture. Bake, uncovered, at 350º F. until crumbs are browned and beans are thickened, about 1 1/2 hours.

Makes 8 servings (about 1 1/4 cups each).

TIP: If desired, 3/4 cup dry white wine can be substituted for 3/4 cup chicken broth.

Nutrient Information Per serving: Calories 485; Fat 7g; % Calories from Fat 13; Carbohydrate 63g; Folate 241mcg; Sodium 1241mg; Protein 43g; Dietary Fiber 17g; Cholesterol 60mg

Recipe provided courtesy of The Bean Education & Awareness Network.

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