Pan-Seared Cassoulet with Red Wine and Thyme

Method

1. Prep and measure everything first; this cassoulet moves fast once the pan is hot.

2. Heat unsalted butter over medium-high until shimmering.

3. Add shallots and cook until fragrant, stirring so nothing catches.

4. Toss in the main ingredients with leeks and stir-fry until just cooked through.

5. Taste, balance the seasoning, and serve right away while hot.