CASSOULET WITH LOTS OF VEGETABLES
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons olive oil1 pound Italian sausage, bone-in pork chops, duck breasts, or chicken legs, or 1 pound of a combination of meats1 tablespoon garlic, chopped2 leeks or onions, washed and sliced2 carrots, peeled and cut into 1-inch lengths3 celery stalks, cut into 1/2-inch pieces2 medium zucchinis, cut into 1/2-inch piecesSalt and freshly ground black pepper4 cups canned tomatoes (and juice), chopped1/4 cup fresh parsley leaves, chopped1 tablespoon fresh thyme leaves, chopped2 bay leaves4 cups canned white beans, drained and liquid reserved in case needed2 cups chicken or vegetable stock1/4 teaspoon cayenne pepper, or to taste
Serves four.
Heat oil in a large saucepan over medium-high heat. Add meat and cook, turning until browned on all sides, about 10 minutes. Remove from pan and drain off all but two tablespoons of fat. Turn heat to medium, add garlic, leeks or onions, carrots, celery, and zucchini; season with salt and pepper. Cook five minutes, or until softened. Add tomatoes and juice, meat, and herbs. Bring to a boil. Add beans and boil again, stirring occasionally; reduce heat so mixture bubbles gently. Cook for 20 minutes, adding stock or bean liquid when mixture gets thick. Fish out meat; remove bones and skin and chop into chunks. Return to pot and add cayenne. Warm through.
Number of Servings: 4
Recipe submitted by SparkPeople user PINKY_120.
Heat oil in a large saucepan over medium-high heat. Add meat and cook, turning until browned on all sides, about 10 minutes. Remove from pan and drain off all but two tablespoons of fat. Turn heat to medium, add garlic, leeks or onions, carrots, celery, and zucchini; season with salt and pepper. Cook five minutes, or until softened. Add tomatoes and juice, meat, and herbs. Bring to a boil. Add beans and boil again, stirring occasionally; reduce heat so mixture bubbles gently. Cook for 20 minutes, adding stock or bean liquid when mixture gets thick. Fish out meat; remove bones and skin and chop into chunks. Return to pot and add cayenne. Warm through.
Number of Servings: 4
Recipe submitted by SparkPeople user PINKY_120.
Nutritional Info Amount Per Serving
- Calories: 489.5
- Total Fat: 9.0 g
- Cholesterol: 15.6 mg
- Sodium: 546.0 mg
- Total Carbs: 82.4 g
- Dietary Fiber: 18.5 g
- Protein: 26.3 g
Member Reviews