Mark Bittman on Food Matters

Mark Bittman writes the Minimalist column for The New York Times. His latest is The Food Matters Cookbook. Mark has adopted a "less-meat-arianism" approach to eating where he is essentially vegan before 6 pm.

Cassoulet with Lots of Vegetables

2 Tablespoons olive oil


1 lb 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 tsp cayenne pepper, or to taste

Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.

Music Break: Dînette by Adrien Moignard