skipme

Collin loves sausages and beans, so he naturally gravitated towards this recipe, which is Jacques Pepin's quick version of a cassoulet. The recipe calls for 1/2 cup of water, but after it simmers, it magically multiplies into a delicious, soupy base for the dish. It's the perfect dish to enjoy at the start of fall when the air first becomes brisk. Serve with buttered baguette on the side.
Ingredients
 good olive oil1 tbsp
 rolled shoulder ham1 lb
also called daisy ham or boston butt, tough outer skin removed
 hot italian sausages 3/4 lb
 bratwurst sausages1 lb
 whole button mushrooms1 cup
1/2" dice, about 3 ounces
 onion 3/4 cup
1/2" dice
 crushed garlic2 tbsp
about 4 large cloves
 dried thyme leaves 1/2 tsp
 bay leaf1 leaf
 cannellini beans2 cans
15.5 ounces per can, drained and rinsed under warm running water
 tomato1 whole
large and plump, diced 1-inch, 3/4 cup
 water 1/2 cup
 freshly ground black pepper 1/4 tsp
 fresh parsley3 tbsp
coarsely chopped
 Tabasco sauce
 Dijon-style mustard

cookware

1
Heat the olive oil in a large skillet or Dutch oven and add the ham and Italian sausage. Cover and cook over high heat for 7-8 minutes, turning occasionally.
2
Add the bratwurst, mushrooms, onion, garlic, thyme, and bay leaf. Mix well and cook for 5-6 minutes.
3
Add the beans, tomato, water, and pepper. Bring back to a boil, reduce the heat to low, cover, and boil gently for 5 minutes.
4
At serving time, discard the bay leaf, cut the ham into slices and the sausage pieces in half. Arrange the meat on a platter with the beans. Sprinkle the parsley on top.
5
Serve with Tabasco and mustard.
Source

Jacques Pepin's Fast Food My Way