Quick Cassoulet might be just the main course you are searching for. One portion of this dish contains approximately 17g of protein, 11g of fat, and a total of 384 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up duck sausages, salt, canned tomatoes, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Heat a large Dutch oven over medium heat.
Add oil to pan; swirl to coat.
Add sausages; cook 6 minutes, stirring frequently.
Remove sausages from pan using a slotted spoon; drain. Wipe pan with paper towels, leaving browned bits on bottom of pan. Coat pan with cooking spray.
Add onion and next 5 ingredients (through salt); cook 8 minutes, stirring occasionally.
Add wine and cognac; bring to a boil. Cook 10 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
Place thyme sprigs, bay leaves, and cloves on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
Add cheesecloth bag, broth, beans, and tomatoes to vegetable mixture; stir to combine. Return sausages to pan; stir. Bring mixture to a boil, and remove from heat.
Place bread in a food processor; pulse 10 times or until fine crumbs measure 2 cups. Melt butter in a large skillet over medium-high heat.
Add crumbs to pan; saut 5 minutes or until golden, stirring frequently.
Sprinkle crumbs evenly over bean mixture.
Bake at 325 for 40 minutes. Discard cheesecloth bag before serving.