CASSOULET WITH LOTS OF VEGETABLES (MARK BITTMAN)
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
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.
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Chad Palmer
[email protected]I'm not a vegetarian, but I'm always looking for new vegetarian recipes to try. This cassoulet looks delicious and I can't wait to try it.
ABID WRITES
[email protected]This recipe is too complicated. I'm not a fan of recipes with a lot of steps.
Nometube
[email protected]I'm not sure I'll make this again. It was a lot of work and the end result wasn't as flavorful as I was hoping for.
Carson Janisch
[email protected]This is a great recipe for a potluck or a large gathering. It's easy to make and it's always a hit.
Bella Schultz
[email protected]The crispy breadcrumb topping is the perfect finishing touch to this cassoulet. It adds a nice crunch and flavor.
Connor RK800
[email protected]I love the addition of the roasted peppers in this recipe. They add a smoky flavor that really complements the beans and vegetables.
Paul Mcleod
[email protected]This cassoulet is a labor of love, but it's worth it. The end result is a delicious, hearty dish that's perfect for a cold winter night.
Mosa Motsumi
[email protected]I'm not a big fan of cassoulet, but this recipe changed my mind. The vegetables were roasted to perfection and the beans were creamy and flavorful. I'll definitely be making this again.
Z.A Siddiqui
[email protected]I made this cassoulet for a dinner party and it was a huge hit. Everyone loved the rich, flavorful broth and the tender beans and vegetables.
lia chow sky
[email protected]This is the best cassoulet recipe I've ever tried. The beans were perfectly cooked and the vegetables were tender and flavorful. I also loved the crispy breadcrumb topping.
Musfiqulislam Rifat
[email protected]I'm a long-time fan of Mark Bittman, and this cassoulet recipe is no exception. It's packed with vegetables and has a rich, flavorful broth. I especially love the addition of the roasted peppers and the crispy breadcrumb topping.