Cassoulet With Lots of Vegetables
Published February 18, 2009
Suzy Allman for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
1 pound Italian sausages, bone-in pork chops, confit duck legs, or duck breasts, or a combination
1 tablespoon chopped garlic
2 leeks or onions, trimmed, washed, and sliced
2 carrots, peeled and cut into 1-inch lengths
3 celery stalks, cut into ½-inch pieces
2 medium zucchinis or 1 small head green cabbage, cut into ½-inch pieces
Salt and freshly ground black pepper
4 cups chopped tomatoes, with their juice (canned are fine)
¼ cup fresh chopped parsley leaves
1 tablespoon fresh chopped thyme leaves
2 bay leaves
4 cups cooked white beans (canned are OK), drained and liquid reserved in any case
2 cups stock, dry red wine, bean cooking liquid, or water, plus more as needed
⅛ teaspoon cayenne pepper, or to taste
Nutritional analysis per serving (4 to 6 servings)
44 grams carbs; 60 milligrams cholesterol; 362 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 16 grams fiber; 1104 milligrams sodium; 28 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
- Step 2
Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
- Step 3
Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.
Private Notes
Comments
Ok, this may sound crazy for a dish so closely associated with meat, but I made this vegetarian and it was sublime. I used some really good vegetarian sausage (Field Roast Sage & Apple) as the "meat" component, and otherwise followed the recipe as written. Served with some homemade bread. Just fabulous, definitely going in the regular rotation!
I live in Guatemala so used canned black beans, chorizo and smoked pork chops. Really, really good this Latin Cassoulet. Cook longer than 20 minutes and use liquid from beans along with some red wine of course.
Delicious & hearty. Used 4 mild Italian sausages & 3 pork chops. This dish holds well & is great for guests.
This was SO good. Didn't have the meat but I had plenty of veggies: carrots, zucchini, summer squash, leek, and celery. Added thyme sprigs (whole) and just fished them out later (easiest way to do it, IMHO). Used cassoulet beans from Rancho Gordo--perfect. Will definitely make again!
Absolutely delicious! But needs to cook longer - I cooked it for an hour. Skip the duck breast - too expensive a cut to stew without enough additional flavor.
Delicious, but needed a longer cook time. I added a sliced fennel bulb, used canned beans, chicken broth, bean liquid and wine, and cooked over an hour in the oven. It was delicious with a green salad and crusty bread. I added more chicken broth on day 2 and 3 to thin it out.