Sausage and Bean Cassoulet
This is the Sausage and Bean Cassoulet recipe.
- Prep: 10 min
- Cooking: 1 h 15
Ingredients
- 1 1/2 lb (750 g) Polish sausage
- 2 cans (14 oz / 398 mL each) baked beans
- 2 cans (14 oz / 398 mL each) red kidney beans drained
- 1 can (14 oz / 398 mL) Lima beans drained
- 3 cups (750 mL) shredded Canadian Cheddar* cheese
- 1 can (7 1/2 oz / 213 mL) tomato sauce
- 1/3 cup (80 mL) molasses
- 2 tsp (10 mL) onion salt
- 1/2 tsp (2 mL) ground black pepper
- 1/4 tsp (1 mL) dry mustard
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Preparation
Preheat oven to 350 °F (180 °C).
Remove casing from sausage and cut into 1/2 inch (1 cm) thick slices.
In 4 qt (4 L) baking dish or ovenproof mixing bowl, combine baked beans, kidney beans, lima beans, sausage and Canadian Cheddar cheese.
In small bowl, combine tomato sauce, molasses, onion salt, pepper and dry mustard; pour over beans and stir to combine. Bake, uncovered, 1 hour. Stir and bake 15 minutes longer.
Tips
* Or you can use shredded Canadian Colby, Brick, Farmers' or Gouda cheese.
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Nutritional information
Per serving| Energy: | 422 Calories |
| Protein: | 21 g |
| Carbohydrate: | 28 g |
| Fat: | 26 g |
| Fibre: | 5 g |
| Sodium: | 1187 mg |
| (% DV*) | |
|---|---|
| Calcium: | 25 % / 275 mg |
