Cassoulet was originally the food of peasants - a simple assemblage of whatever ingredients were available. White beans with pork, sausage, and duck confit, gizzards, cooked together for a long time.

Easily a two or three-day process, cassoulet is expensive and labor-intensive, even if you happen to have some duck confit or garlic sausage on hand. The beans need to soak and the stew meat (lamb ...

Many cuisines have their own classic bean dishes: the French cassoulet, the Spanish cocido or the smoked bacon or pork and bean stews of Romania, Hungary and throughout the Balkans. Mexican ...

2. Cover it with silver foil and slow cook it in oven at 120 degree for 2 hours. 3. For chicken and bean cassoulet, take a pan add garlic, onion, mirepoix and thyme. 4. Deglaze with white wine, add ...