Quickie Cassoulet

2016-02-11 17.08.20RECIPE #195, DAY #229

ORIGINAL RECIPE: “French Peasant Supper” from Desperation Dinners by Mills and Ross*

TIMING: 20 minutes


TOOLS: Nothing special

COOK TYPE: Stovetop

HEALTH: Lean meat. Fiber. Veggies. And all in under half an hour on a week night. I’d say this counts as a healthy supper, especially if you don’t eat sausages all the time.

EXPERIENCE: We are renovating our house so I am making just about everything from Desperation Dinners in the next month. Some of the meals are lackluster (and perhaps too unpretentious for me), but some are homey and satisfying, and I LOVE their 20 minute guarantee. Love it.

NOTES: Yes, the French would have a fit seeing me call this a cassoulet. But that is the idea here: to take a lovely French peasant tradition and make it in less than 20 minutes for us impatient, frenzied Americans. Of course, it is missing much of its charm, and yet some of the flavors are preserved so that we can hurry up and check Facebook already.


  1. Heat 1 tablespoon olive oil over medium-high heat in a large, deep skillet. Add 1 chopped onion and 4 sliced carrots and cook until onion is translucent. Add 2 diced boneless pork chops and cook until browned on one side. Then add 8 ounces sliced kielbasa and cook until meat is browned.
  2. Stir in 1/2 cup water, 2 cans drained navy beans, 1/4 cup white wine, 2 tablespoons ketchup, 1 tablespoon honey, 2 cloves pressed garlic, 2 bay leaves, 1/2 teaspoon dried thyme, 1/2 teaspoon ground black pepper, and 1 pinch ground clove. Cook until hot and pork is no longer pink. Remove bay leaves and taste for salt.

Serve with crusty, French bread for a simple supper.

*Recipe changed from the original.


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