Quick Cassoulet
Main Dishes • Kazakhstani
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 0 oz
- Onion 2 heads
- Green Peas 5 oz
- Ground Black Pepper to taste
- Salt to taste
- Parsley 0 oz
- Leek 2 stalks
- Olive Oil 0 fl oz
- Chicken Broth 15 fl oz
- Semi-Smoked Sausage 5 oz
- Canned Baby Beets 15 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.
Step 3
Add green peas and finely chopped parsley, season with salt and pepper, remove from heat, and serve.
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