I saw a couple of mentions of cassoulet on a different thread and realized that we need a dedicated thread for this dish. I want you all to share your favorite recipes, methods, shortcuts, and hacks. I just bought 8 pounds of Rancho Gordo beans that are yelling for this type of treatment. But I am a cassoulet novice. I don’t even know what types of meats can be substituted for the traditional duck confit and sausage, which I may not always be able to get my hands on. Many thanks.
