Cassoulet is actually not
French for "many, many spoonfuls of duck fat," but it's not terribly far off. Traditionally, the dish is a heavy mix of beans, pork sausage, pork shoulder, pancetta and duck. You can still enjoy the rich, slow-simmered taste—and even the crunchy topping of fresh bread crumbs—with Lewis' smart twist on the classic. It has you use diced, lean pork; just three ounces of chorizo sausage; and, lots of cannellini beans, so the finished dish has less fat but still boasts plenty of flavor.
Get the recipe: Skinny Cassoulet