Forget Tradition This Time, Make Cassoulet Fast, Easy

When prepared in the kitchens of southern France, traditional cassoulet (ka-soo-LAY) is a slowsimmering stew of dry white beans, pork, lamb, ham, sausage and sometimes duck.

This streamlined version takes advantage of such flavorful, fastcooking ingredients as ground meats, precooked sausage and canned beans, plus the microwave oven. Where the classic cassoulet simmers for hours, ours takes 15 to 20 minutes. Bon appetit!

Easy Cassoulet

2 slices bacon

1 pound ground lamb

1/2 cup chopped onion

1 clove garlic, minced

4 ounces fully cooked Polish sausage, cut inch thick

15-ounce can great Northern beans, rinsed and drained

8-ounce can tomato sauce

1 cup water

1/2 teaspoon dried thyme, crushed

1/4 teaspoon pepper

Place bacon slices in a 2-quart microwave-safe casserole. Cover with microwave-safe paper towels. Cook on 100 percent power (high) for 1 to 2 minutes or until crisp. Remove bacon; drain on paper towels. Discard drippings; wipe out casserole.

In the same casserole crumble lamb. Add onion and garlic. Cook, covered, on high for 4 to 7 minutes or until meat is no longer pink, stirring once. Drain off fat. Stir in Polish sausage, beans, tomato sauce, water, thyme and pepper. Cook, covered, on high for 8 to 11 minutes or until heated through, stirring twice.

Before serving, sprinkle with crumbled bacon.

Yield: 4 main-dish servings.

Nutrition information per serving: 415 calories, 26 grams total fat (56 percent fat calories), 97 milligrams cholesterol, 787 milligrams sodium, 17 grams carbohydrate, 4 grams fiber, 29 grams protein.