Duck fat and pork rind were used in kitchens of centuries past. Caloric intake during those times was high, but people burned calories faster than we do because they were highly mobile and engaged in arduous labour. The country folk who prepared cassoulet were careful to use all parts of the animal they slaughtered (a necessary and laudable practice).
Today’s lifestyle is much different ... much more sedentary, and we are all of us aware of the health risks associated when eating foods high in fat content. There's just no need to cook like that anymore.
Jaques Pépin, gentleman chef extraordinaire, offers us a recipe for a cassoulet that can be cooked in less than one hour. Convenient, tasty and healthier. Thank you, Chef Pépin.
1 (14.5 ounces/400 grams) whole peeled tomatoes, chopped
- Preheat the oven to 350 degrees Fahrenheit /180 degrees Celsius.
- Heat the oil in a large skillet and add the ham, chicken and Italian sausage.
- Cover and cook over high heat for 10 minutes, turning occasionally.
- Add the mushrooms, carrots, onion, garlic, thyme, and bay leaf. Mix well and cook for another 10 minutes.
- Add the beans, tomatoes and pepper
- Bring back to the boil, cover, and cook in the oven for 30 minutes.
- At serving time, discard the bay leaf, cut the ham into slices and the sausage pieces in half, and arrange the meat on a platter with the beans.
- Sprinkle the parsley on top.