Skillet Cassoulet

 

1

tablespoon olive or vegetable oil

2

medium stalks celery, sliced (1 cup)

2

medium carrots, sliced (1 cup)

1

medium onion, chopped (1/2 cup)

1

can (15 to 16 ounces) great northern beans, rinsed and drained

1

can (15 to 16 ounces) dark red kidney beans, rinsed and drained

1

can (14 1/2 ounces) stewed tomatoes, undrained

2

tablespoons molasses

3/4

teaspoon dried thyme leaves

1/4

teaspoon salt

2

tablespoons chopped fresh parsley

• 1 Heat oil in 12-inch skillet over medium-high heat. Cook celery, carrots and onion in oil 4 to 6 minutes, stirring occasionally, until crisp-tender.
• 2 Stir in remaining ingredients except parsley. Cook uncovered over medium-low heat 10 to 15 minutes or until vegetables are tender. Sprinkle with parsley.