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.

No additional tips available.

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

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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.

Cassoulet With Lots of Vegetables

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