When I was first learning to cook, I was game to try anything that sounded fancy and impressive, irrespective of the grunt work involved. Cassoulet was one of my early dishes. With loads of slow-cooked beans and plenty of pork fat, it’s the kind of food that speaks my language. My first attempt was a several day affair. And it was good.
<br />Now I’m guessing that most people don’t have the desire or the time to spend 3 days preparing a dish. But I don’t want you to miss out on making this dish at home because a simple version can be made in an hour. I make mine with ingredients that you’ll likely have on hand. No Toulouse sausage, no pork skin. Just raid your pantry and most of the items should be there.

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