Name: Cassoulet With Lots Of Vegetables (Mark Bittman)
Cuisine: International
Ingredients: 2 tablespoons olive oil; 1 lb Italian sausages, bone-in pork chops, confit duck legs (can use any combination thereof) or 1 lb duck breast (can use any combination thereof); 1 tablespoon garlic, chopped; 2 leeks (trimmed, washed, and sliced) or 2 onions (trimmed, washed, and sliced); 2 carrots, peeled and cut into 1-inch lengths; 3 celery ribs, cut into 1/2-inch pieces; 2 zucchini (medium) or 1 small head green cabbage (cut into 1/2-inch pieces); salt & freshly ground black pepper; 4 cups chopped tomatoes, with their juice (canned are fine); 1/4 cup fresh parsley leaves (chopped); 1 tablespoon thyme leaves (use fresh, chopped); 2 bay leaves; 4 cups white beans, drained and liquid reserved in any case (cooked, canned are OK); 2 cups stock (or dry red wine, bean cooking liquid, or water, plus more as needed); 1/8 teaspoon cayenne pepper (to taste)

Ingredients

2 tablespoons olive oil

1 lb Italian sausages, bone-in pork chops, confit duck legs (can use any combination thereof) or 1 lb duck breast (can use any combination thereof)

1 tablespoon garlic, chopped

2 leeks (trimmed, washed, and sliced) or 2 onions (trimmed, washed, and sliced)

2 carrots, peeled and cut into 1-inch lengths

3 celery ribs, cut into 1/2-inch pieces

2 zucchini (medium) or 1 small head green cabbage (cut into 1/2-inch pieces)

salt & freshly ground black pepper

4 cups chopped tomatoes, with their juice (canned are fine)

Cassoulet With Lots Of Vegetables (Mark Bittman)

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