Originally From
Sprung From
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Vegetable Cassoulet
ketherian wants to cook this
- 2 tablespoons olive oil
- 1 pound Italian sausages in casings, bone-in pork chops, confit duck legs or fresh duck breasts, or a combination
- 1 tablespoon minced garlic
- 2 leeks, trimmed, well rinsed and sliced, or 2 onions, sliced
- 2 carrots, cut into 1-inch lengths
- 3 celery stalks, cut into 1/2-inch pieces
- 2 zucchini or 1 small head green cabbage, cut into 1/2-inch pieces
- Salt and black pepper
- 4 cups chopped tomatoes (canned are fine; include their juice)
- 1/4 cup chopped fresh parsley
- 1 tablespoons chopped fresh thyme, or 1 teaspoon dried
- 2 bay leaves
- 4 cups cooked or canned white beans, drained, liquid reserved
- 2 cups stock, dry red wine, bean-cooking liquid or water; more as needed
- Pinch of cayenne, or to taste
PUT the oil in a large pot over medium-high heat. A minute later, add the meat and cook, turning as needed, until the pieces are deeply browned on all sides, 10 to 15 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
REDUCE the heat to medium and add the garlic, leeks, carrots, celery and zucchini; sprinkle with salt and pepper. Cook until softened, about 5 minutes. Add the tomatoes with their liquid, the reserved meat and the herbs and bring to a boil. Add the beans and bring to a boil again, stirring occasionally.
REDUCE the heat so the mixture bubbles gently but continuously. Cook about 20 minutes, adding the stock when the mixture gets thick and the vegetables are melting away, about halfway through.
FISH out the meat, remove the bones and skin as needed, and discard the bay leaves. Chop the meat into chunks and return to the pot along with the cayenne. Cook a minute or two to warm though, then taste and adjust the seasoning. Serve.
REDUCE the heat to medium and add the garlic, leeks, carrots, celery and zucchini; sprinkle with salt and pepper. Cook until softened, about 5 minutes. Add the tomatoes with their liquid, the reserved meat and the herbs and bring to a boil. Add the beans and bring to a boil again, stirring occasionally.
REDUCE the heat so the mixture bubbles gently but continuously. Cook about 20 minutes, adding the stock when the mixture gets thick and the vegetables are melting away, about halfway through.
FISH out the meat, remove the bones and skin as needed, and discard the bay leaves. Chop the meat into chunks and return to the pot along with the cayenne. Cook a minute or two to warm though, then taste and adjust the seasoning. Serve.
leek
