Prepare the rice according to package directions. Set aside.
Heat the oil in a pot over a medium heat and cook the onions for about 3 minutes, until just beginning to soften. Add the meat and cook for a further 4 minutes, or until just browned. Stir in the minced garlic and continue to stir for 30 seconds (to avoid burning the garlic). Add the carrots, tomatoes, wine, stock, beans and finally thyme. Stir to combine everything well. Reduce the heat and allow your cassoulet to simmer for about 20-25 minutes uncovered, until it thickens slightly.
Serve on a bed of the rice, and perhaps with an extra side of green beans.
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|Serving Size: 1 Serving (481g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 147 (28%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 45.3mg||14 %|
|Sodium 533.9mg||18 %|
|Potassium 1199.2mg||32 %|
|Total Carbohydrate 66.6g||20 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 59.9g|
|Protein 23.8g||34 %|
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Calories per serving: 530
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