thirty-minute cassoulet

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
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.
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.
Add the bratwurst, mushrooms, onion, garlic, thyme, and bay leaf. Mix well and cook for 5-6 minutes.
Add the beans, tomato, water, and pepper. Bring back 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. Arrange the meat on a platter with the beans. Sprinkle the parsley on top.
Serve with Tabasco and mustard.
source: Jacques Pepin's Fast Food My Way