Cassoulet With Lots of Vegetables Mark Bittman

Ingredients

• 2 tablespoons olive oil
• 1 lb Italian sausages, bone-in pork chops, confit duck legs (can use any combination thereof) or 1 lb duck breast (can use any combination thereof)
• 1 tablespoon garlic, chopped
• 2 leeks (trimmed, washed, and sliced) or 2 onions (trimmed, washed, and sliced)
• 2 carrots, peeled and cut into 1-inch lengths
• 3 celery ribs, cut into 1/2-inch pieces
• 2 zucchini (medium) or 1 small head green cabbage (cut into 1/2-inch pieces)
• salt & freshly ground black pepper
• 4 cups chopped tomatoes, with their juice (canned are fine)
• 1⁄4 cup fresh parsley leaves (chopped)
• 1 tablespoon thyme leaves (use fresh, chopped)
• 2 bay leaves
• 4 cups white beans, drained and liquid reserved in any case (cooked, canned are OK)
• 2 cups stock (or dry red wine, bean cooking liquid, or water, plus more as needed)
• 1⁄8 teaspoon cayenne pepper (to taste)

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