This took me more than 30 minutes to prepare........more like an hour. It's hearty winter meal; ideal with a good bread and a side salad.
30 Minute Cassoulet
From Jacques Pepin, Fast Food My Way
Ingredients
Serves: 4-6
• 1 tablespoon good olive oil
• About 1 pound rolled shoulder ham (also called a daisy ham or Boston Butt), tough outer skin removed
• About 3/4 pound hot Italian sausages, cut into 3-inch pieces (about 6 pieces)
• 4 bratwurst sausages (about 1 pound)
• 1 cup diced (1/2 inch) whole button mushrooms (about 3 ounces)
• 3/4 cup diced (1/2-inch) onion
• 2 tablespoons crushed garlic (about 4 large cloves)
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 2 (15 1/2 ounces each) cans cannellini beans, drained and rinsed under warm running water
• 3/4 cup diced (1-inch) tomato (1 large plump tomato)
• 1/2 cup water
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons coarsely chopped fresh parsley
For Serving
• Tabasco sauce
• Dijon-style mustard
Preparation
Heat the oil in a large skillet and add the ham and Italian sausage.
Cover and cook over high heat for 7 to 8 minutes, turning occasionally.
Add the bratwurst, mushrooms, onion, garlic, thyme, and bay leaf. Mix well and cook for another 5 to 6 minutes.
Add the beans, tomato, water, and pepper, bring back to a boil, reduce the heat to low, cover, and boil gently for 5 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 the Tabasco and mustard.
Recipe courtesy of Houghton Mifflin Company, ©2004 Jacques Pépin from Jacques Pépin: Fast Food My Way.
30 Minute Cassoulet
From Jacques Pepin, Fast Food My Way
Ingredients
Serves: 4-6
• 1 tablespoon good olive oil
• About 1 pound rolled shoulder ham (also called a daisy ham or Boston Butt), tough outer skin removed
• About 3/4 pound hot Italian sausages, cut into 3-inch pieces (about 6 pieces)
• 4 bratwurst sausages (about 1 pound)
• 1 cup diced (1/2 inch) whole button mushrooms (about 3 ounces)
• 3/4 cup diced (1/2-inch) onion
• 2 tablespoons crushed garlic (about 4 large cloves)
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 2 (15 1/2 ounces each) cans cannellini beans, drained and rinsed under warm running water
• 3/4 cup diced (1-inch) tomato (1 large plump tomato)
• 1/2 cup water
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons coarsely chopped fresh parsley
For Serving
• Tabasco sauce
• Dijon-style mustard
Preparation
Heat the oil in a large skillet and add the ham and Italian sausage.
Cover and cook over high heat for 7 to 8 minutes, turning occasionally.
Add the bratwurst, mushrooms, onion, garlic, thyme, and bay leaf. Mix well and cook for another 5 to 6 minutes.
Add the beans, tomato, water, and pepper, bring back to a boil, reduce the heat to low, cover, and boil gently for 5 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 the Tabasco and mustard.
Recipe courtesy of Houghton Mifflin Company, ©2004 Jacques Pépin from Jacques Pépin: Fast Food My Way.