Quick Sausage Cassoulet
Ingredients
-
2–3
muffins
Gluten Free English muffins (toasted)
-
⅔
cup
chopped onion
-
1
small
yellow squash (sliced)
-
2
tbsp
olive oil or salted butter
-
12
oz
gluten free chicken or pork sausage (pre cooked)
-
½
cup
chopped bacon
-
½
tsp
dried oregano
-
3
sprigs
thyme
-
½
tsp
salt
-
½
tsp
pepper
-
1
tsp
minced garlic
-
16
oz
stewed plum tomatoes (canned, drained)
-
1
large
celery stalk (chopped)
-
⅔
cup
chicken or vegetable broth
-
20–25
oz
canned Cannellini white beans (drained)
-
3
tbsp
tomato sauce
-
1
cup
steamed greens (kale, swiss chard, or spinach)
-
to taste
grated parmesan (optional)
Instructions
- Make crumbs from 2 Gluten Free English muffins in a food processor.
- Toast the crumbs in a pan with 1 teaspoon of oil or butter and garlic powder until browned.
- Remove the crumbs and set aside.
- In the same pan, cook chopped bacon and diced sausage until the bacon is browned.
- Leave some bacon grease in the pan, then add more oil and sauté onions, yellow squash, greens, celery, garlic, and season with salt and pepper.
- Add the sausage, broth, drained beans, tomatoes, and tomato sauce, then bring to a boil.
- Add thyme and oregano, reduce heat, and simmer for 10-20 minutes until flavors combine.
- Top with toasted breadcrumbs and optional parmesan before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
385
Total fat
19.3g
Total carbohydrates
33.7g
Total protein
21.2g
Sodium
1178.3mg
Cholesterol
104.7mg
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