I’m in. Deep in, my friends. Deep into my cannelloni bean phase, that is! Oh yes, it’s on!
Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France. Traditionally it includes white kidney beans, pork sausages, pork, goose, duck and sometimes mutton.
Other than the beans and slow-cooking method, there’s nothing traditional about this cassoulet. It’s vegetarian, after all!
What are you doing this weekend, anyway? Cooking the beans? You could do that today, and spend a part of Saturday or Sunday hanging out in the kitchen — making this insanely flavorful, heart-warming (yes, heart-warming) meal!
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.
3-1/2 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.)