First you cook up a couple slices of bacon and set them aside. I did not try to lighten up bacon.
Next is the stew pork! You could use chunked leg of lamb if you'd like to have a heart attack.
Boneless, skinless, chicken thighs! I wish I could afford that much duck confit.
Cast iron is getting all dark brown and meat sear-y. Mmmmmm.
Onions and garlic go in to scrape all of the brown bits off the bottom.
Tomato paste, too. For more brown-bit scraping.
Then you toss the meat back in. I didn't take a picture, but at this point you also add about 4 spicy chicken sausages, cut in half down the length of them. So many different meats.
Four cups of chicken stock are next. I like to use the chicken stock concentrate from Trader Joe's, that way I don't have to lug heavy broth up to my apartment where I have no room to store it.
Meats in meat water. You also add a whole ton of great northern beans in here now too. Four cans.
Top with panko breadcrumbs and bake for like, 4 hours.
The finished product deceitfully looks like it's covered with a thick layer of cheese.
Scoop out some into a bowl- you never know what kind of meat you'll get, so it's an exciting gamble.
Cassoulet (adapted from a Cooking Light recipe- no really, I had to lighten a Cooking Light recipe):
- 6 boneless skinless chicken thighs
- 4 bacon slices, chopped into pieces
- 1 lb of chunks of pork
- 1 cup chopped onion
- 1/4 cup tomato puree
- 3 garlic cloves, minced
- 4 cups chicken broth
- 4 cans Great Northern beans, drained
- 4 spicy Italian chicken sausages
- 1/4 cup panko