Smoky Cassoulet

[Weeknight]

Makes 6 servings

• 2 cups dried navy beans
• 6 oz. cooked kielbasa, thinly sliced
• 3 oz. pancetta, chopped
• 1 cup chopped onion
• ⅔ cup coarsely chopped carrots
• ⅓ cup thinly sliced celery
• 3 cloves garlic, minced
• 1 tsp. dried thyme, crushed
• 1 bay leaf
• 4 cups reduced-sodium chicken broth
• ¼ cup dry white wine (optional)
• Chopped fresh Italian parsley

DIRECTIONS

Rinse beans. In a large pot combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans. Prepare as directed for desired cooker, below.

Fast 35-minute cook time

In a 6-qt. electric or stove-top pressure cooker combine beans and the next eight ingredients (through bay leaf). Pour broth over all. Set an electric cooker on high pressure to cook 35 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 35 minutes. Remove from heat.

For both models, let stand to release pressure naturally. Carefully open lid. Remove and discard bay leaf. Stir in wine, if desired. Top servings with parsley.

Slow 9-hour low or 4½-hour high cook time

In a 5- to 6-qt. slow cooker combine beans and the next eight ingredients (through bay leaf). Pour broth over all. Cover and cook on low 9 to 10 hours or high 4½ to 5 hours. Remove and discard bay leaf. Stir in wine, if desired. Top servings with parsley.

per serving 394 cal., 14 g fat (4 g sat. fat), 22 mg chol., 742 mg sodium, 47 g carb., 11 g fiber, 5 g sugars, 23 g pro.

speedy beans

While a slow cooker works fine for cooking beans, the pressure cooker certainly wins out in terms of time. You get creamy, tender beans in a fraction of the time it takes in a slow cooker.