Serious Eats: Recipes
"I'm not going for a 30-Minute Meal here, but for a cassoulet, this recipe is pretty speedy."
I love a traditional cassoulet but am rarely prepared to devote several days to prepping and sourcing all the ingredients. Just reading through those long recipes and trying to decide which region of France has the best version can be enough to turn me away.
Then it dawned on me: what I love most about cassoulet is breaking through that crispy bread crumb crust into the hearty, umami-laden mix of beans, meat, and aromatics. Creating that experience does not have to be complicated.
I'm not going for a 30-Minute Meal here, but for a cassoulet, this recipe is pretty speedy.
Instead of the more classic ingredients like duck confit or goose leg, sauccison, mutton, and pork belly, I have substituted chicken drumsticks and small sausage links. Of course, you can use whatever meats you'd like, the point is to use what is available to you. After all, isn't that what the original cassoulet was all about?