Serious Eats: Recipes

Easy Skillet Cassoulet

Beans, sausage, and pork tenderloin in a rich, garlicky stew that gets to the table in about half an hour. [Photograph: Yasmin Fahr]

As we are going to combine both stovetop and oven action, you'll need a pot that can be safely transferred to both. Enter the cast iron skillet, a.k.a. my favorite kitchen tool.

Note: I used three sausages as that's what could comfortably fit in the pan with the tenderloin medallions without overcrowding, but if there are four of you and you each want your own sausage, then you can cook the meat in batches and then add to the pan and continue with the recipe as written.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats