• 1 Tbs. canola oil
• 1/2 lb. kielbasa sausage, cubed
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1/2 tsp. dried thyme
• 1/4 tsp. freshly ground black pepper pinch cloves
• 19 oz. canned tomatoes
• 3/4 C. chicken stock
• 1 bay leaf
• 38 oz. canned navy beans, drained and rinsed
• Topping:
• 2 Tbs. butter
• 2 garlic cloves, minced
• 2 C. fresh bread crumbs
• 2 Tbs. fresh parsley, chopped

Preheat oven to 350 degrees.

In large Dutch oven, heat oil over medium heat. Cook kielbasa, onions, garlic, carrots, celery, thyme, pepper and cloves, stirring, for about 5 minutes or until onions are softened.

Add tomatoes, breaking up with fork. Add chicken stock and bay leaf, bring to boil. Add beans, reduce heat and simmer for about 30 minutes or until slightly thickened. Discard bay leaf.

Topping:

In a saucepan, melt butter over medium heat. Add garlic; cook for about 2 minutes or until softened. Stir in bread crumbs and chopped parsley.

Sprinkle over cassoulet. Bake in preheated oven for about 30 minutes or until crusty and golden on top, bubbly and heated through.

Note: Can be prepared to this point, cooled, covered and refrigerated for up to 1 day.