Instructions: The traditional French dish takes days to prepare and contains a generous portion of high-fat meats. By using sausage only, preparation time, fat and calories are all cut down without sacrificing flavour.

In large Dutch oven, heat oil over medium heat; cook onions, garlic, carrots, celery, thyme, pepper and cloves, etal!! 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 & cloves Sausages to be cooked in same but seperately

[Can be prepared to this point, cooled, covered and refrigerated for up to 1 day. Or freeze for up to 1 week; thaw in refrigerator for up to 36 hours.

Add 45 minutes to 1 hour to baking time.]

Topping: In 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 350F 180C oven for about 30 minutes or until crusty and golden on top, bubbly and heated through.

NOTES : very high source fibre, excellent source iron 0

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