Quick Cassoulet


4 Gluten Free English muffins (toasted)

2/3 cup shallot, chopped

1 yellow squash – sliced

2 tbsp olive oil(divided)

12 Oz. sausage (cooked)

1/2 cup bacon, chopped

1/2 tsp dried oregano

3 thyme sprigs

Salt/pepper to taste

1 tsp garlic, minced

Two 8 Oz. can stewed plum tomatoes (drained)

1/2 cup celery, chopped

2/3 cup vegetable broth

one 20 Oz. can Cannellini beans (drained)

3 tbsp tomato sauce

1 cup steamed kale, swiss chard, or spinach

grated parmesan cheese, to top.

Put an English muffin in food processor and make crumbs.

Add Muffins to pan/dutch oven pot with 1 tsp oil and 1 tsp Garlic powder.

Toast in pot until browned, for 5 minutes.

Remove from pan, then set aside.

Add bacon and sausage to the pan.

Fry until bacon is crisp.

Remove and leave a little grease in pan.

Add a little oil to pot, then add onions, squash, greens, celery, then salt and pepper to taste.

Sauté until fragrant.

Add your sausage, broth, beans, tomatoes, tomato sauce, then bring to a boil.

Add thyme, and oregano.

Reduce and simmer 10 minutes or until flavors combine and veggies are cooked.

Once the taste is to your liking, add your toasted bread crumbs on top.

Serve over muffin halves. Enjoy!
Thanks for Shopping at Gene's Fine Foods!

Return to Recipes