Cassoulet - cooking recipe

Ingredients

1 1/2 c. dry navy beans
vegetable cooking spray
1 whole medium chicken breast, skinned, boned and cut into bite-size pieces
1 (16 oz.) pkg. 90% fat free turkey polska kielbasa, sliced
2 cloves garlic, minced
1 large onion, chopped
1 large celery stalk, sliced
3 large carrots, sliced
1/4 c. chopped parsley
1/2 c. dry white wine
1 (8 oz.) can tomato sauce
1 tsp. thyme
1 tsp. salt

Preparation

Rinse beans.
In 5-quart saucepot, heat beans and 6 cups water to boiling.
Boil 3 minutes.
Remove from heat.
Cover and let stand 1 hour; drain and rinse.
Return beans to saucepot.
Spray 10-inch skillet with vegetable cooking spray; add chicken, turkey kielbasa, garlic, onion and celery.
Over medium heat, cook until light brown.
Stir chicken mixture into beans; add carrots, remaining ingredients and 4 cups water.
Heat to boiling.
Reduce heat to low.
Cover and simmer 1 to 1 1/2 hours, stirring occasionally.