Hi everyone –
Since I’ve been home, I have been trying to cook a larger meal on Sunday’s so that mom and I can have something ready for dinner for the first couple of days of the work week. It’s been working out really well so far.
Yesterday afternoon I decided to tackle Jacques Pépin’s 30 minute cassoulet. I did not really know how well a cassoulet could come out if it only took thirty minutes… a thought Mr. Pépin must have had himself at one point. He writes in the intro to the recipe:
The famous cassoulet of southwest France features white beans, roast pork, sausage, and duck or goose. Assembled in a cast-iron or earthenware casserole, it is usually covered with bread crumbs and takes hours – sometimes days – to prepare.
Well, I must say – this recipe is amazing and it goes to show you that a wonderful cassoulet can be made in a lot less time! It was also super easy to make!
Before the recipe – here is what my bowl looked like yesterday:
This was a pretty small serving even though it is probably hard to tell in the photograph. I was not feeling great over the weekend, so I did not have much of an appetite. (I had fruit and a scoop of sherbet for dinner on Saturday.)
Here is the recipe for the Cassoulet:
- 1 tablespoon of olive oil
- about 1 pound of rolled shoulder ham (we didn’t put this in)
- about 3/4 pound of hot Italian sausages, cut into three inch pieces (about six)
- 4 bratwurst sausages (about 1 pound)
- 1 cup diced (1/2 inch pieces) whole button mushrooms (about three ounces)
- 3/4 cup diced onion (1/2 inch pieces)
- 2 tablespoon crushed garlic (about four large cloves)
- 1/2 teaspoon dried thyme leaves
- 1 bay leaf
- 2 (15 1/2 ounce) cans cannellini beans, drained and rinsed under warm running water
- 3/4 cup diced tomato (one inch pieces, about one large tomato)
- 1/2 cup water
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons coarsely chopped fresh parsley
Heat the olive oil in a large skillet and add the ham and Italian sausage.
Cover and cook over high heat for seven to eight minutes, turning occasionally. Add the bratwurst, mushrooms, onion, garlic, thyme, and bay leaf. Mix well and cook for five to six minutes. Add the beans, tomato, water and pepper, bring back to a boil, reduce the heat to low, cover and boil gently for five minutes.
At serving time, discard the bay leaf, cut the ham into slices and the sausage pieces in half and arrange the meat on a platter with the beans. Sprinkle the parsley on top. Serve with Tabasco and mustard.
FYI – the cassoulet was even better the next day! Give it a try sometime soon – it is a perfect dish for the fall / winter seasons but not bad for the summer 🙂