Cassoulet is the original pork and beans. Each region in France seems to have their version, goose or duck and whichever sausage the region is known for. My first taste of cassoulet was from Oyama Sausage. It had confit of duck, their own sausage, and such a light tomato sauce. We had it for Christmas lunch, and for many years since it’s been our family’s tradition to have Cassoulet at Christmas.
It is a great dish for large groups of people, as it is easily doubled and tripled. It rebounds, from being frozen, beautifully, and can be made up to 3 days ahead, just hold off with the crumb topping until you’re ready to bake it. All that’s needed is a crunchy green winter salad, some rustic bread, and big, bold red wine. I served it for a 65th birthday last year, and saw many folks going back for thirds! Not that I haven’t done it myself. Continue reading