French-Style White Bean Stew for Two
Traditional cassoulet takes days. We wanted a solid stand-in for a weeknight dinner.
Why This Recipe Works
Cassoulet, the revered stew from France, is also a cold-weather favorite in America. Typically composed of garlicky white beans and various meats, including garlic sausage, duck confit, pork shoulder or loin, and sometimes game, it takes days to prepare and can feed a hungry crowd. For this recipe, we look to cassoulet as our inspiration and create a stew that’s both quick to make and will feed only two. We keep the garlic sausage but substitute rich, meaty chicken thighs for the duck confit. Starting with canned cannellini beans eliminates an overnight soak. We sauté drained tomatoes with onions to concentrate their flavor and use a healthy splash of dry vermouth to enhance the beans and sauce. The dish comes together easily on the stovetop before being topped with toasted bread crumbs.
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