Cassoulet With Lots Of Vegetables

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 lb italian sausage or 1 lb lamb chops or 1 lb duck breasts or 1 lb chicken leg, any combination
• 1 tablespoon garlic, chopped
• 2 leeks or 2 onions, sliced
• 2 carrots, cut into 1-inch lengths
• 3 stalks celery, cut into 1/2-inch pieces
• 2 medium zucchini, cut into 1/2-inch pieces
• 4 cups canned tomatoes, chopped in juice
• 1/2 cup fresh parsley leaves, chopped
• 1 tablespoon fresh thyme leave, chopped
• 4 cups canned beans, drained and liquid reserved
• 2 cups chicken stock
• salt, to taste
• ground pepper, to taste
• cayenne pepper, to taste

Recipe

• 1 saute meat on medium-high heat until brown on all sides, about 10 minutes.
• 2 remove from pan and drain fat, leaving about 2 tbsp in pan.
• 3 on medium heat, add garlic, leeks or onions, carrots, celery and zucchini. season with salt and pepper. cook 5 minutes or until softened.
• 4 add tomatoes and juice, meat and herbs. bring to a boil.
• 5 add beans and boil again, stirring occasionally.
• 6 reduce heat so mixture bubbles gently and cook for 20 minutes. add stock or bean liquid when mixture gets too thick.
• 7 fish out meat, remove bones and skin and chop into chunks. return to pot, season with cayenne pepper and warm through.