Best 3 Cassoulet With Lots Of Vegetables Mark Bittman Recipes

Cassoulet, a hearty French stew, is a classic dish that can be enjoyed by people of all ages. This traditional dish is typically made with white beans, pork, and sausage, but there are many variations that include a variety of vegetables. Mark Bittman, a renowned food writer and cooking expert, has created a recipe for cassoulet that is packed with vegetables, making it a healthier and more flavorful version of the classic dish. This article will provide a detailed guide to making Mark Bittman's cassoulet with lots of vegetables, ensuring that home cooks can easily recreate this delicious and nutritious meal in their own kitchens.

Here are our top 3 tried and tested recipes!

CASSOULET WITH LOTS OF VEGETABLES

Cassoulet With Lots of Vegetables image

Cassoulet is one of the best of the myriad of traditional European dishes that combine beans and meat to produce wonderful rich, robust stews. This recipe maintains that spirit, but is much faster, easier, less expensive, and more contemporary, emphasizing the beans and vegetables over meat. (That probably makes it more, not less, traditional, since meat was always hard to come by before the mid-20th century.)

Provided by Mark Bittman

Categories dinner, lunch, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

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 1/2-inch pieces
2 medium zucchinis or 1 small head green cabbage, cut into 1/2-inch pieces
Salt and freshly ground black pepper
4 cups chopped tomatoes, with their juice (canned are fine)
1/4 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
1/8 teaspoon cayenne pepper, or to taste

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 16 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 1106 milligrams, Sugar 6 grams

CASSOULET WITH LOTS OF VEGETABLES (MARK BITTMAN)

Cassoulet With Lots of Vegetables (Mark Bittman) image

Cassoulet is one of the best of the myriad of traditional European dishes that combine beans and meat to produce wonderful rich, robust stews. This recipe maintains that spirit, but is much faster, easier, less expensive, and more contemporary, emphasizing the beans and vegetables over meat. (That probably makes it more, not less, traditional, since meat was always hard to come by before the mid-twentieth century.) The main recipe starts with already cooked beans or canned beans and is ready relatively fast. To begin with dried beans, see the variation; it takes more time, but the results are even better.

Provided by Nado2003

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 lb Italian sausages, bone-in pork chops, confit duck legs (can use any combination thereof) or 1 lb duck breast (can use any combination thereof)
1 tablespoon garlic, chopped
2 leeks (trimmed, washed, and sliced) or 2 onions (trimmed, washed, and sliced)
2 carrots, peeled and cut into 1-inch lengths
3 celery ribs, cut into 1/2-inch pieces
2 zucchini (medium) or 1 small head green cabbage (cut into 1/2-inch pieces)
salt & freshly ground black pepper
4 cups chopped tomatoes, with their juice (canned are fine)
1/4 cup fresh parsley leaves (chopped)
1 tablespoon thyme leaves (use fresh, chopped)
2 bay leaves
4 cups white beans, drained and liquid reserved in any case (cooked, canned are OK)
2 cups stock (or dry red wine, bean cooking liquid, or water, plus more as needed)
1/8 teaspoon cayenne pepper (to taste)

Steps:

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.
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.
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.
Slow-Cooked Cassoulet. Start with dried beans. After browning the meat in Step 1, leave it in the pan and add 1/2 pound dry white beans (they'll cook faster if you soak them first) and enough water or stock to just cover. Bring to a boil, then reduce the heat and cook, stirring occasionally, for about an hour. Meanwhile, in a separate pan with another 2 tablespoons of olive oil, cook the vegetables as directed in Step 2. Add them to the pot of beans along with the tomatoes and herbs. Bring to a boil, then reduce the heat to a gentle bubble and cook, stirring occasionally, until the beans are tender, adding more liquid as necessary to keep them moist. This will take anywhere from another 30 to 60 minutes, depending on the age of your dried beans.

CHICKEN WITH VINEGAR (MARK BITTMAN)

Chicken With Vinegar (Mark Bittman) image

A fantastic dish! This is from Bittman's "The Best Recipes in the World." Everything that I've made from this book has been great. I used boneless skinned breasts. The cooking method for them wasn't quite right, and I'll probably do the timing differently next time. Paul Bocuse's variation is below.

Provided by Debbie R.

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 tablespoons olive oil (or butter)
1 chicken, cut into serving pieces (or 2.5 to 3 lbs. chicken parts)
1/4 cup minced scallion (or shallot)
1 cup high-quality red wine vinegar

Steps:

Preheat oven to 450. Set large skillet (with steep sides to minimize spattering) over med-high heat. Add 2 T. oil and wait a minute. When it is good and hot, place chicken in skillet, skin side down. Cook undisturbed for about 5 minute or until nicely browned. (For breasts, it was only 4 minutes.) Turn and cook for 3 minutes on the other side. Season with salt and pepper if desired.
Place chicken in oven. Cook for 15 to 20 minutes or untl just about done (juices run clear and there will be the barest trace of pink near bone). Transfer chicken to an ovenproof platter. Place in oven. Turn off oven and leave door slightly ajar.
Pour off most of the cooking juices from skillet. Place over med-high heat. Add scallions. Cook, stirring, until tender about 2 minutes. Add vinegar. Raise heat to high. Cook for 1 or 2 minutes until the powerful smell has subsided somewhat. Add 1/2 cup water. Cook another 2 minutes, stirring until it's slightly reduced and somewhat thickened.
Return chicken and any accumulated juices to skillet. Turn chicken in sauce. Serve immediately.
Paul Bocuse Poulet au Vinaigre: In step 1, brown chicken in 1 stick butter. In step 3 add 3 T. butter to reduced vinegar sauce, stirring until it thickens.

Tips:

To save time, use pre-cooked beans or canned beans. If you use dried beans, soak them overnight and then cook them according to the package directions.
You can use any type of sausage or kielbasa in this recipe. Just make sure it's fully cooked before adding it to the pot.
If you don't have any duck fat, you can use olive oil or butter instead.
Don't be afraid to add more vegetables to this recipe. Some good options include carrots, celery, parsnips, and turnips.
Serve cassoulet with a side of crusty bread or rice.

Conclusion:

Cassoulet is a delicious and hearty stew that is perfect for a cold winter day. It's also a great way to use up leftover vegetables. With its rich flavors and tender meat, cassoulet is sure to become a favorite in your home.