(KCBS) – Here’s a delicious cassoulet that can be made in about an hour and a half. The traditional one could take days but KCBS Food and Wine Editor Narsai David shares his shortcut.

Serves 4-6

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1 lb mild pork sausages
3 fryer drumsticks, skinned
3 fryer thighs, skinned
1 large onion, chopped
2-3 cloves garlic, minced
1 tsp thyme
3-4 bay leaves
1/2 tsp mustard powder
1/4 tsp red pepper flakes
1/2 tsp salt or to taste
1 1/2 cups diced tomatoes ( or a 14-16 oz can)
4 cups cooked white beans (or 2-16 oz cans, drained)
2 carrots sliced 1/4″ thick
4-6 TBS bread crumbs

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Brown the sausages and chicken in a frying pan with no added oil. As they turn nicely brown, remove them with a slotted spoon to a glass 9×13 baking pan or casserole. Drain off and discard the fat in the pan. Add onion and sauté slowly until starting to brown. Then add garlic, thyme, Bay leaves, mustard, pepper and salt. Stir for a minute and add tomatoes, beans and carrots. Stir together and pour over the chicken and sausage. Press down evenly into the pan and sprinkle with bread crumbs. Bake at 375°F for 45 minutes until nicely browned.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

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