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Web Exclusive…
Thirty-Minute Cassoulet
January & February 2005
Adapted from Fast
Food My Way by Jacques Pépin (Houghton Mifflin Company,
2004)
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(Serves 4-6)
- 1 tablespoon good olive oil
- About 1 pound rolled shoulder ham (also called 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 (15½-ounce) 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
- Tabasco sauce, for serving
- Dijon-style mustard, for serving
Heat the olive 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 5 to 6 minutes. Add the beans, tomato, water, and pepper, and bring 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 Tabasco and mustard.
For more on Jacques Pépin, his books, and his PBS series, Fast Food My Way, click here.
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