Healthy Cassoulet
- by Christiane Matey
- all recipes, healthy recipes
Cassoulet is a cultural icon of Southwest France. Originally developed by peasants to make use of all available ingredients — beans, pork, duck confit, gizzards — it’s as varied as the region’s towns. The name cassoulet comes from the word cassoulet, referring to the traditional conical clay pot in which it’s prepared. Cooked slowly over low heat, this humble stew of beans and meat is the perfect make-ahead meal and tastes even better a day or two later. It also freezes well.
My cassoulet is a healthier, quicker-cooking version with canned beans. There’s plenty of room for interpretation with additional flavors, greens, herbs, chicken sausage and other aromatics. Like home cooks in Southwest France, you’ll develop your own version. Garnish with a few sprinkles of Parmesan cheese and serve with sourdough bread or pasta and a side salad.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 3 cups chopped kale
- 5 large cloves garlic, diced
- 2 cans Cannellini beans, drained
- 1 large can diced tomatoes
- 1 package Italian chicken sausage, diced
- Sea salt and fresh ground black pepper
Method:
- In a large skillet over medium heat, heat oil and sauté kale for 3-4 minutes.
- Add the garlic and cook for 2 minutes, stirring occasionally so the garlic does not burn.
- Add the sausage, Cannellini beans and diced tomatoes and simmer for 10 minutes.
- Season with salt and ground black pepper.
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