I read that a cassoulet is a slow-cooked casserole that contains sausage and white beans. This recipe hits two of those three criteria. Given the title of this recipe, guess which two (grin).
I know people are always saying, “If you don’t like X, try this recipe and you will.” And I always try the recipe and I rarely like whatever X is. But, in this case, I didn’t think I liked swiss chard. We were getting a ton of it through our CSA, and I needed recipes to use swiss chard. And – at least in this recipe – I really like swiss chard. And, my kids like swiss chard. I try not to gape as they gobble this up.
This recipe is adapted and made gluten/dairy free from one in First magazine. Even though you might think two different kinds of sausage seems superfluous, don’t skip either one. The combination gives it a glorious flavor.
Gloriously Quick Cassoulet (from FeedingMyKid)
1 Tbsp olive oil
1 lb kielbasa sausage, halved and sliced
1 12 oz. pkg. chicken sausage, sweet apple flavor, halved and sliced
1/2 onion, peeled and diced
1 cup diced carrots
1/2 cup diced celery
3 cloves minced or pressed garlic
1 14.5 oz can fire roasted diced tomatoes
2 cups chicken stock
2 14.5 oz. cans Navy beans, rinsed and drained
1 bunch Swiss chard, de-stemmed and shredded
4 cups hot cooked rice
Using a dutch oven or large pan with fairly high sides, heat the oil over medium heat and cook the kielbasa and chicken sauage until browned. Remove from pot.
Add the onion, carrot and celery and cook until the carrots are tender. Then add the garlic and cook for a few minutes (add the garlic later to prevent it from burning).
Add tomatoes, stock, and navy beans. Bring to a boil, add sausages back in.
Add swiss chard and cook until chard is tender, about 15 minutes.
Serve over hot cooked rice.