When I was first learning to cook, I was game to try anything that sounded fancy and impressive, irrespective of the grunt work involved. Cassoulet was one of my early dishes. With loads of slow-cooked beans and plenty of pork fat, it’s the kind of food that speaks my language. My first attempt was a several day affair. And it was good.
Now I’m guessing that most people don’t have the desire or the time to spend 3 days preparing a dish. But I don’t want you to miss out on making this dish at home because a simple version can be made in an hour. I make mine with ingredients that you’ll likely have on hand. No Toulouse sausage, no pork skin. Just raid your pantry and most of the items should be there. —Feed Me Dearly