A cassoulet is usually cooked slowly for hours. In this version, the typical pork sausage is replaced with lower-fat turkey sausage and canned beans provide all the fiber and nutrition as their dried counterparts but the whole thing cooks up in just 30 minutes. Perfect for a fall or winter weeknight dinner – serve with a green salad or some other veggie and a good whole grain bread.
12 ounces sweet Italian sausage links
4 medium onions, halved and sliced thin
4 garlic cloves, crushed
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried sage
2 bay leaves
1-29 ounce can diced tomatoes with juice
2-19 ounce cans white beans (cannellini, great northern or navy beans), drained and rinsed
In a large skillet sprayed with cooking spray, cook sausages over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
Re-spray skillet with cooking spray. Cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and serve.