Cassoulet With Lots Of Vegetables

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Mark Bittman
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons olive oil

1 pound Italian sausages, bone-in pork chops, confit duck legs, or duck breasts, or a combination

1 tablespoon chopped garlic

2 leeks or onions, trimmed, washed, and sliced

2 carrots, peeled and cut into 1-inch lengths

3 celery stalks, cut into 1/2-inch pieces

2 medium zucchinis or 1 small head green cabbage, cut into

1/2-inch pieces

Salt and freshly ground black pepper

4 cups chopped tomatoes, with their juice (canned are fine)

1/4 cup fresh chopped parsley leaves

1 tablespoon fresh chopped thyme leaves

2 bay leaves

4 cups cooked white beans (canned are OK), drained and liquid reserved in any case

2 cups stock, dry red wine, bean cooking liquid, or water, plus more as needed

1/8 teaspoon cayenne pepper, or to taste

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