Beans, beans, beans....

[Phoenikia]

I’ll just add the link for reference

Cassoulet (oh not this again)

I’m going to make Cassoulet, not the fussy kind with duck confit and beans from northern France, just a simple bean casserole with three meats, chicken, sausage and hamhock and white or cannellini beans. All the recipes I’m reading have you brown the meats, then cook the beans separately and after they are tender, add in the meats and cook in the oven for 4 or so hours. Why not brown the meats, then add your beans and stock all at once and shove it in the oven? It’s supposed to be a time saving …