French pork and white bean casserole (Cassoulet) from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on December 29, 2019

    This is a very rich dish that we found best to eat in small portions. The flavors are very wintery - meat and starch! I substituted pork bratwurst for French garlic sausage and probably lost some flavor by doing so. Adding a lot of parsley towards the end was a good try at adding back some of the aromatic flavors that seemed to have cooked away, but for me its flavor clashed with the other flavors in the casserole. Maybe it'd help to add some additional thyme later in the cooking process. The beans were my favorite part - very tender, rich, and flavorful. It was possible to skim some, but not a lot, of fat after cooking - most of it seemed to adhere to the beans (hmmm, no wonder they tasted good). Overall we thought this was fine, but not fabulous. Freezes well. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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