Cassoulet With Lots of Vegetables Recipe

Name: Cassoulet With Lots of Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅛ teaspoon cayenne pepper, or to taste

Servings: persons

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
⅛ teaspoon cayenne pepper, or to taste

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.
2
Remove from the pan and drain off all but 2 tablespoons of the fat.
3
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.
4
Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil.
5
Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously.
6
Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
7
Fish out the meat and remove the bones and skin as needed.
8
Chop into chunks and return to the pot along with the cayenne.
9
Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Cassoulet With Lots of Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cassoulet With Lots of Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions