French Pork and White Bean Casserole (Cassoulet)
In France, this 700-year-old pork-and-bean casserole is a three-day production. Could we turn it into an afternoon’s work?
WHY THIS RECIPE WORKS
To develop a streamlined cassoulet recipe, we used salt pork instead of confit for richness, used canned broth instead of homemade, and brined our beans before cooking so they were creamy and perfectly cooked in less time. The result was a ...