Should-have-been Vegetarian Cassoulet

I have been cooking extensively from the Quick-Fix Vegetarian cookbook (by Robin Robertson), and you're going to be seeing several more recipes in the coming week from this book.

I made her Quick Stove-Top Cassoulet recipe, with one big modification. I used regular pork sausage instead of veggie sausage - it's what I had on hand. I did feel a little guilty for subbing a meat product into a vegetarian recipe, but oh well. I didn't add any additional salt to the recipe either, as there was plenty from the pork and broth (if you don't get no-added salt beans or tomatoes you'd be getting even more, too).

Cassoulet "is a rich, slow cooked bean stew or casserole" - it's really not that similar to our regular American casseroles as this recipe was cooked exclusively in a pan on the stove. There was no oven time at all.

Directions:I cooked the sausage in a very large skillet over medium heat, and when done removed them from the pan and cut into small pieces. I then put the carrots, onions and garlic in the pan, covered and cooked until soft.Add the beans, tomatoes, broth, and thyme, cover and cook until veggies are tender. Add the sausage back into the mixture, get everything warmed and cover with the bread crumbs.
I actually really enjoyed this recipe, although I'm not so sure about the bread crumb topping. I put in the recommended amount but it seemed a little too grainy for my tastes. Next time I'll probably only put a 1/2 cup in.