CASSOULET WITH LOTS OF VEGETABLES
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
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
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Edwin Kahura
[email protected]I'm so glad I found this recipe. It's a new family favorite!
narendra Majhi
[email protected]This cassoulet is perfect for a cold winter day. It's so hearty and comforting
Mdhfndng Ibrahim
[email protected]I love how this recipe uses up leftover vegetables. It's a great way to reduce food waste
Muhammad Afnan Khattak
[email protected]This is the best cassoulet recipe I've ever tried. It's so flavorful and satisfying
Joseph Shija
[email protected]I made this recipe for a potluck, and it was a huge success. Everyone loved it!
Evelyn Velazquez
[email protected]This recipe is a great way to impress your guests. It's elegant and delicious
Mr Mazed
[email protected]I love the addition of the vegetables in this recipe. It makes the cassoulet more hearty and nutritious
HECTOR MARTINEZ
[email protected]This is my go-to recipe for cassoulet. It's always perfect
Cloude Niyonsaba
[email protected]I've made this recipe several times, and it's always a hit with my family and friends
Nahid Riya
[email protected]I'm a vegetarian, so I made this recipe without the sausage. It was still delicious!
Albert Whitefish
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The cassoulet is so rich and flavorful
Suraj Bholan
[email protected]I'm not a big fan of cassoulet, but this recipe changed my mind. It's so flavorful and satisfying
Irfan Khanzada
[email protected]This cassoulet is a great way to use up leftover vegetables. I added some kale and Swiss chard from my garden, and it was delicious!
Micky Vanicker
[email protected]I love this recipe! It's so easy to make and always turns out delicious
Brian Horton
[email protected]This cassoulet recipe is fantastic! The vegetables are tender and flavorful, and the sauce is rich and savory. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again!