Quick Cassoulet

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Usually, cassoulet is cooked for several hours — the meat simmers slowly, and the beans cook gently, but there are also quick versions of this classic dish from the Occitan region. If you are using frozen green peas instead of fresh ones, it’s best to add them at the same time as the beans.

Ingredients

Butter - 1.8 oz
Onion - 2 heads
Green Peas - 7.1 oz
Ground Black Pepper - to taste
Salt - to taste
Parsley - 0.7 oz
Leek - 2 stalks
Olive Oil - 1 fl oz
Chicken Broth - 17 fl oz
Semi-Smoked Sausage - 7.1 oz
Canned Baby Beets - 14.1 oz
White Cabbage - 1 piece
Celery salt - 4 stalks
Carrot - 2 pieces

Step by Step guide

Step 1

Dice the carrot, onion, and celery into uniform cubes, about 5 mm each. In a mixture of olive oil and butter, sauté the diced bacon until it develops a bronze crust. Add the onion, carrot, and celery, and cook until the vegetables take on a slight caramel color.

Step 2

Then add the finely shredded young cabbage and leeks, reduce the heat, and simmer until the cabbage releases its juices. For young cabbage, seven to ten minutes is sufficient. Pour in the chicken broth, bring to a gentle simmer, and add the white beans that have been rinsed in cold water. Cook until the beans are heated through.