Cassoulet With Lots of Vegetables

Total Time
50mins
Prep 10 mins
Cook 40 mins

I found this recipe in Runner's World, storing it here for safe-keeping as haven't had a chance to try it yet.

Ingredients Nutrition

Directions

  1. Saute meat on medium-high heat until brown on all sides, about 10 minutes.
  2. Remove from pan and drain fat, leaving about 2 tbsp in pan.
  3. On medium heat, add garlic, leeks or onions, carrots, celery and zucchini. Season with salt and pepper. Cook 5 minutes or until softened.
  4. Add tomatoes and juice, meat and herbs. Bring to a boil.
  5. Add beans and boil again, stirring occasionally.
  6. Reduce heat so mixture bubbles gently and cook for 20 minutes. Add stock or bean liquid when mixture gets too thick.
  7. Fish out meat, remove bones and skin and chop into chunks. Return to pot, season with cayenne pepper and warm through.