thirty-minute cassoulet

ingredients
all
1 tbsp good olive oil
1 lb rolled shoulder ham
also called daisy ham or boston butt, tough outer skin removed
3/4 lb hot italian sausages
1 lb bratwurst sausages
1 cup whole button mushrooms
1/2" dice, about 3 ounces
3/4 cup onion
1/2" dice
2 tbsp crushed garlic
about 4 large cloves
1/2 tsp dried thyme leaves
1 leaf bay leaf
2 cans cannellini beans
15.5 ounces per can, drained and rinsed under warm running water
1 whole tomato
large and plump, diced 1-inch, 3/4 cup
1/2 cup water
1/4 tsp freshly ground black pepper
3 tbsp fresh parsley
coarsely chopped
Tabasco sauce
Dijon-style mustard
cookware
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.
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