If you’re looking for an authentic cassoulet, this is not it. There’s no confit, the beans come from a can, and the typical long braise is replaced with a quick stovetop simmer.
However, the spirit of the dish — a comforting stew of beans and pork, finished with a crisp top — remains intact. It’s perfect for a simple back-to-work dish on a cold evening, served with a bit of salad and plenty of bread for mopping up the juices.
Start with a bag of frozen chopped onions to decrease the prep time. You don’t even need to thaw them first — just add to a hot pan, coated in olive oil, and cook until they’re thawed and softened. Add a pound of garlicky pork sausages, like bratwurst, cut into bite-size pieces, along with a couple of cans of drained beans and a glug of chicken broth. Simmer this mixture until the sausage is cooked through and the beans are flavorful.
While the stew cooks, stir together panko breadcrumbs and a bit more oil for the topping. Add a very generous coating of the breadcrumb mixture into a thick layer over the stew. Some of the breadcrumbs will fall into the stew and thicken it up, while the top bits will stay dry and ready to be crisped until golden brown under the broiler.
And with that, after less than a 20-minute cook time, your sort-of cassoulet is finished, ready to be served straight from the skillet.
Sign up for the AJC Food and Dining Newsletter
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
About the Author
