weeknight cassoulet?
We had a pot luck at work a few years ago where a coworker brought a cassoulet that brought tears to my eyes it was so good. I asked him for the recipe but when he started out, "well, first you make the duck confit..." I knew I was never going to make it myself. Then a few months ago, I ran across a recipe for "weeknight cassoulet" in a cooking magazine. I mentally filed it away until it was chilly enough for a bowl of warm bean stew to be just the thing to hit the spot and now, wouldn't you know it, I can't find the recipe anywhere.
Does anyone have a speed version of cassoulet that retains at least part of the richness and deliciousness of the real thing?
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