In almost every situation — be it a movie, a quick coffee, or a party — I don’t like to exclude anyone who might want to join in.
So, if you’re a meat eater, I certainly hope you didn’t think for a moment that I’d leave you out of our cassoulet indulgence!
Sure, the Vegetarian Cassoulet Recipe we made yesterday was incredible (there I go tooting my own horn again – sometimes I just can’t help myself), but for my friends out there who enjoy anything reminiscent of bacon, this one’s for you, and it, too, is amazing!
Of course, I have no idea what your weekend plans are, but I hope they involve cannelloni beans! (How funny does that sound?!)
P.S. Friday Flowers will be back next Friday. In the meantime, for a flower fix, you can check out the Friday Flowers photo gallery.
Up to 4 days and at least 1 day ahead: Cook the beans.
Up to 1 week and at least 1 day ahead: Roast the garlic.
4 hours ahead: Begin prepping and cooking the ingredients for the cassoulet.
2-1/2 hours ahead: Bake the cassoulet!‚
This entire dish can be made 1 day ahead. (Once it comes to room temperature, cover it tightly and keep it refrigerated. To get ready to serve, bring it back to room temperature, and then reheat it in a 300 degree F oven until it’s hot all the way through, about 20 minutes.)