I have always thought of the revered cassoulet much like a bread pudding. This is something made with extra meals found in a large commercial kitchen.
So if you are attempting this in a smaller home kitchen then extra time needs to be set aside to make all the components before putting it together and baking it off.
This is a French favorite or Cajun if you prefer the spicy Louisiana version. The typical recipe contains three major components: a duck “confit”, a lamb stew and a ham stew.
Given it is French, you would expect that it contains the “trinity” of onions ( I prefer sweet), carrots (roundels) and celery. A Louisiana style might also contain red bell peppers (as mine does). Wine is a popular ingredient and since this is a “blend of meals”, Cote du Rhone is an apropos addition.
Of course a healthy amount of beans is used… What we call Navy Beans
So, experiment a bit and make this ancient recipe for yourself and start your own family tradition!
Bon appetite!
