Simple Cassoulet with Sausage and Summer Vegetables

I’d wanted to try making cassoulet, a traditional Southern French slow-cooked dish of meat, white beans, and vegetables, for a long time. There are many possible variations, some made with duck confit, some with rabbit, and almost all containing pork sausage. The white beans are the main constant. When I discovered a vegetable-laden version cooked completely on the stove top in Mark Bittman’s Food Matters, I decided it was finally time to give it a try. These days, with a busy one-year-old constantly underfoot, there just isn’t time for an all-day foray in the kitchen, fussing over complicated haute cuisine.

I was amazed by the fantastic aroma generated by this dish as it cooks. The whole house was filled with this amazing smell. This is the kind of meal that draws people to the kitchen to see what’s going on inside, the kind that has everyone at the table the moment it’s set. The flavor, spicy with sausage and enriched with red wine and stock, is hearty and palate-pleasing in the way of any traditional provincial French dish. Served simply with some good rustic bread, cassoulet can stand alone.

It may seem odd to suggest a slow-cooked hot meal in the middle of summer, but the vegetables are what make this a seasonal version of cassoulet. If you want to try this in fall or winter, perhaps try using turnips or another hardy root vegetable instead of the zucchini.

While doing a little research on the origins of cassoulet, I was surprised to find that the pot traditionally used to cook it looks exactly like the pot used for Alcatra de Terceira, which I picked up in the Azores this spring – a deep clay vessel with slanted sides:

Cassoulet can be Paleo-friendly for bean-sensitive folks by simply omitting the beans (although, without the beans, I suppose it’s no longer cassoulet). It also makes a great, flavorful vegetarian stew. Just omit the sausage and use olive oil for sautéeing.

Simple Cassoulet with Sausage and Summer Vegetables
Adapted from Food Matters by Mark Bittman

1 pound pork sausage (Andouille, Italian or similar, whatever you prefer), cut into 1-inch chunks
2 medium zucchini, cut into 1-inch chunks
3 carrots, peeled and sliced into 1/4-inch coins
4 stalks celery, chopped
3-4 leeks (white and light green parts only) or 2 medium onions, sliced
4-6 cloves garlic, pressed or minced (about 2 tablespoons)
28-32 ounces canned, diced tomatoes

28-32 ounces white beans, rinsed and drained
1 cup beef, chicken, or vegetable stock
1 cup red wine

In a soup pot or Dutch oven over medium-high heat, cook the sausages until nicely browned. Set aside, leaving the fat behind in the pot.

Add the vegetables and garlic, and sautée over medium-high heat until they start to become tender, about 10 minutes.

Add the sausages, tomatoes with their juice, thyme and bay leaves. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat until simmering. Let simmer 10-15 minutes, until vegetables are fully tender.

Add the beans, stock and wine.

Bring to a boil again, and simmer another 20-30 minutes, until the liquid has thickened and the vegetables are melting away. If the stew becomes too thick, add more stock.

Adjust seasonings and serve.

Serves 6.

Here’s the printable recipe. Enjoy!