Skillet Cassoulet

As January winds down, and what a January it's been....40+ inches of snow and more days than not with temps below zero.  I have been cooking like it is my job...it comforts me.  Somehow if there is plenty of good food to eat in my house, it doesn't matter that it looks like the Arctic Circle outside.  Spring will come...eventually.  In the meantime, I am going to keep cooking.

2 tsp. canola oil
1/4lb. smoked turkey kielbasa, cut into 1/2 inch slices
1/4lb. fully cooked boneless ham, cubed
2 medium carrots, sliced
1 celery rib, sliced
1/2 medium red onion, sliced
2 garlic cloves, minced
1 15oz. can no salt added white kidney or cannellini beans, rinsed and drained
1 14.5oz. can no salt added diced tomatoes, drained
3/4 tsp. dried thyme
1/8 tsp. pepper
Crusty French bread, optional

In a large skillet, heat oil over medium high heat.  Add kielbasa, ham, carrots, celery and onion; cook and stir until sausage is browned and vegetables are tender.  Add garlic, cook 1 minute longer.

Stir in beans, tomatoes, thyme, and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.  If desired, serve with bread.