- **SEO-Friendly Ingredients List for Chef John's Quick Cassoulet**
- **Canned White Beans**: Great Northern beans, drained and rinsed (1 can)
- **Lean Meat**: Assorted pork pieces including sausages, ribs, and cutlets (2 lbs total)
- **Vegetables**: Onion, celery, carrots, garlic cloves, and tomatoes (3 medium onions, 4 stalks of celery, 2 large carrots, 6 garlic cloves, 1 can of diced tomatoes)
- **Herbs and Spices**:
- Bay leaves: 3
- Thyme: 1 tablespoon
- Fennel seeds: 1 teaspoon
- Paprika: 1/2 teaspoon
- **Stock**: Chicken or beef stock (4 cups; homemade or store-bought)
- **Tomato Paste**: 2 tablespoons
- **Wine**: Dry white wine (1 cup, optional but adds depth of flavor)
- **Salt and Pepper**: To taste
- **Pork Sausages** (optional for extra flavor): 1 pound
- **Rissoles or Small Meatballs**: Made from pork and veal (optional): 1/2 lb
Use these ingredients to create a delicious and comforting cassoulet that will please both your customers and search engines.
Steps
### How to Make Chef John's Quick Cassoulet: A Step-by-Step Guide
#### Introduction:
Chef John’s quick cassoulet is a hearty, comforting dish that can be prepared in just 1 hour with minimal fuss. This recipe is perfect for busy weeknights and requires only a few key ingredients. By following this detailed guide, you’ll learn how to create a delicious, authentic-sounding cassoulet without the extensive preparation time.
#### Ingredients:
- 2 lbs (907g) white beans, soaked overnight
- 1 lb (453g) pork belly, cut into cubes
- 8 oz (226g) smoked ham hock
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup (118ml) chicken or vegetable stock
- 1/4 cup (15g) chopped fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley for garnish
#### Instructions:
1. **Prepare the Beans:**
- Rinse the beans and place them in a large pot with enough water to cover by about 2 inches.
- Bring to a boil, then reduce heat and let simmer for 20 minutes. Drain and set aside.
2. **Cook the Pork Belly:**
- In a large Dutch oven or heavy-bottomed pot, cook the pork belly over medium heat until browned on all sides. Remove from the pot.
- Add the chopped onion and minced garlic to the same pot and sauté until softened (about 5 minutes).
3. **Simmer with Stock:**
- Return the pork belly to the pot along with the ham hock, thyme, chicken or vegetable stock, and enough water to cover all ingredients.
- Bring to a boil, then reduce heat to low and let simmer for about 40-50 minutes until the meat is tender.
4. **Combine and Simmer:**
- Add the drained beans to the pot with the pork mixture.
- Season with salt and pepper to taste. Continue to simmer gently, covered, for another 30-40 minutes or until the beans are cooked through.
5. **Serve and Enjoy:**
- Once everything is well combined and tender, remove from heat and garnish with fresh parsley before serving.
- Serve hot, optionally with crusty bread on the side to soak up the delicious broth.
#### Tips for Success:
- Ensure your beans are properly soaked overnight; this helps them cook evenly.
- Using a Dutch oven or heavy-bottomed pot ensures that the dish simmers slowly and develops rich flavors.
- Taste as you go—adjust seasoning to ensure the dish is well-balanced before serving.
#### Conclusion:
Chef John’s quick cassoulet is not only easy to make but also packed with flavor. This recipe is perfect for those who want to enjoy a classic French dish without spending hours in the kitchen. Whether it's a weeknight dinner or a casual family gathering, this cassoulet will surely be a hit!