Cassoulet with Lots of Vegetables

I was flipping through my latest issue of Runner’s World, and spotted this cassoulet recipe. Mark Bittman wrote about the benefits of a “plant-heavy diet”, using meat as an accent, rather than the focal point of a dish. I took that one step further, and used just 10 oz. of boneless pork loin, cut into very small pieces to distribute the flavor. I also added about 2 cups of sliced mushrooms, which extended this to 6 servings. This was a fantastic dish, which is good because I’ll be eating it for a while.

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