Skillet Cassoulet

2 tsp canola oil

¼ pound smoked turkey kielbasa, cut into ½-in. slices

¼ pound fully cooked boneless ham, cubed

2 medium carrots, sliced

1 celery rib, sliced

½ medium red onion, sliced

2 garlic cloves, minced

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

1 can (14 ½ oz.) diced tomatoes, drained

¾ tsp dried thyme

⅛ tsp pepper

Crusty French bread, optional

1. In a large skillet, heat oil over medium-high heat.  Add kielbasa, ham, carrots, celery and onion; cook and stir until sausage is browned and vegetables are tender.  Add garlic; cook 1 minute longer.

2.  Stir in the beans, tomatoes, thyme and pepper.  Bring to boil.  Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.  If desired, serve with bread.