Cassoulet? Pork and beans? Leftovers? Delicious.
Earlier in the week I'd cooked up some tiny white beans-- they were adorable, actually, and cooked very quickly. I had some roasted carrots leftover from Sunday supper and tomato sauce and blanched beet greens frozen from last fall. I had two pork sausages and broke out the food processor to make bread crumbs. Dinner came together in under an hour, though 30 minutes of that was baking. I used one pot, a cast iron skillet.
Saute an onion in duck fat if you're lucky enough to have some (olive oil will do) a few minutes till soft. Add a couple of sliced up pork sausages and cook until caramelized and just cooked through, about 10-15 minutes.
Add a couple of cups of cooked white beans, some chopped up cooked carrot, some chopped cooked greens, and about a cup of stock, water, or "bean liquid" (the stuff you get after the beans are done cooking). You want it wet, but not soupy. Not even stewy. Season with S and P and simmer for 10 minutes while you pre-heat the oven to 350.
Top the beans with a about a cup of bread crumbs, into which you've whizzed some parsley and a clove of chopped garlic. Drizzle some melted duck fat or bacon fat or olive oil or butter on top and bake for 20-30 minutes, until brown, fragrant and crusty.