Easy Cassoulet Recipe with lots of Vegetables
06. Nov, 2009 
9 Comments
Fresh, simple, and delicious, this cassoulet recipe tastes very real. The fresh vegetables retain their colour and flavour and the dried beans cook up deliciously as they are simmered with the meat. I can only imagine how amazing it would be with homemade stock and duck leg confit, as this was done with ingredients I could easily find.
I remember the first time I saw this Mark Bittman recipe in his Food Matters book. This is the book he wrote that explains his philosophy of eating vegan until Dinner. The book itself contains quite a few recipes that sound good which are either vegan, vegetarian, or more frequently emphasize vegetables as the main ingredient. Personally, I found the book to be a watered down, or more nicely simplified, Michael Pollan philosophy. However, I do generally buy into this thinking and moreover like his recipes.
This particular recipe is an interpretation of a cassoulet, a stewy French dish which focuses on dried beans and an assortment of meats. Although Bittman includes a version of this recipe using canned beans, I chose to use dried and was glad I did. I also added rosemary and mushrooms. If you are making this cassoulet recipe on a weeknight do choose the canned bean version.
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Easy Cassoulet Recipe with lots of Vegetables
(serves 4-6)
Adapted from Food Matters
3 tablespoons olive oil
Use 1lb of meat sausages, duck breast or leg confit, or bone-in pork chops (I used 1 bone in pork chop, one sausage.)
1/2 lb dried cannelini beans
2-4 cups chicken stock
2 small onions, small dice
2 medium zucchini, small dice
6 cremini mushrooms, small dice
3 small carrots, small dice
2 stalks celery, small dice
3 cloves garlic, minced
1 large can of whole tomatoes
2 bay leaves
handful of fresh thyme sprigs
1 sprig fresh rosemary
salt and pepper
In a large dutch oven heat oil to medium and add meat, cook until well browned on all sides. Add beans and enough stock to cover. Cover with a lid and bring to a light simmer. Cook for 60 minutes.
Heat a large skillet to medium low, add oil, all chopped vegetables and a pinch of salt. Sweat for 5 minutes then add herbs and tomatoes as well as some pepper. Bring to a simmer and add to the beans. Continue cooking beans and meat until beans are tender. It should be about 30-90 minutes depending on the age of the beans. Remove bay leaves and any herb stalks. Remove meat to a cutting board. Trim off any bones, chop into pieces and add back to stew. Taste and correct for seasoning.
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Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
I've wanted to try a cassoulet for a long time, and this one looks like it will be great. Thanks so much! I'll let you know how it goes
Oh my. this looks very, very good. I'll have to give it a try. Great photos!
THIS, my dear is comfort in a bowl…have 2bowls for your marathon training!
Tiffany – I wouldn't call this authentic necessarily but it is a good start and it hits the important parts, meat, beans, stewing for hours…
Hungry Dog – thanks! They made it onto tastespotting which is always exciting.
Peter – oh I sure did. Although I am off marathon training due to injury
This sounds delicious and comforting!
That looks nice and tasty and it sounds healthy. I like all of the vegetables in it.
this was the most delicious recipe. I only had 3 sausages for the meat but this was total healthy comfort food. thank u Katerina, you have truly inspired me from trying new vegetables & foods to learning new techniques or even the old ones; homeade stock, dry beans etc. I've been cooking a LONG time but it's a wonderful feeling to enjoy the process again.
AnnieGi – I am so glad you tried it and enjoyed it! So good to hear.
What a perfectly hearty winter meal! Gorgeous!