Quick Cassoulet

Ingredients

• 2  bay leaves 
• 15 ounce .5 can cannellini beans rinsed drained canned
• 15 ounce kidney beans rinsed drained canned
• 14.5 ounce canned tomatoes diced drained canned
• 2  carrots diced
• 2 stalks celery diced
• 1 teaspoon thyme leaves dried
• 2 cloves garlic chopped
• 0.3 teaspoon ground pepper black
• 0.5 teaspoon salt 
• 0.5 pound sausage smoked sliced
• 1 tablespoon vegetable oil 
• 1 small onion diced yellow

Equipment

• frying pan

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent.
3. Add the sausage to the skillet, and cook for a few more minutes to brown.
4. Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
5. Remove bay leaves and discard.
6. Sprinkle parsley over the top, and serve.