Cassoulet

Cassoulet is a humble dish full of rich preserved meats and creamy Tarbais beans.  Of the different versions I’ve made, this is probably my favorite and the thick rich stock is part of the key ingredients.  The stock should be the kind that turns to a container of jello after cooling in the fridge.  If not, no problem – we have a solution to fortify whatever stock you have, in the recipe below.

 

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