Cassoulet is an iconic dish of Southern France. It’s peasant food, made from whatever ingredients happened to be around—white beans, pork, sausage, slow cooked fowl (a confit if you’re feeling fancy)—and that’s where the arguing begins. Ingredients vary from town to town, and each is convinced that its particular combination is the best.
Cassoulet has a reputation for being difficult to make because of all the steps you might have to take to prepare its many possible ingredients. It couldn’t be simpler, actually, and lends itself well to having its ingredients made ahead and assembled in advance of cooking. In fact, we think it tastes better a day or two after preparation, so savor those leftovers!Continue reading