First time making any type of cassoulet. Turned out waaaaay better than I could have hoped. Was cooking for someone with dietary restrictions otherwise would have used meat (obvs). Kenjis recommendation on the stock was a key, as was the use of good/not canned beans. Would make again, next time with different levels of seasoning/spice mix.
by peterfrogdonavich
6 Comments
Try it with Rancho Gordo’s cassoulet or flageolet beans. I’ve made this multiple times and good beans are the star of the show even with lots of rich meats.
This looks delicious!
Did you just omit all the meat or did you sub it with something else?
Looks delicious!
Looks gorgeous!!
I’ve been wanting to adapt a pork-free version (so I’d provably include poultry-based sausage and confit). Since you used chicken broth it would have similar flavors – can you say what spice adjustments you’d want to make?
Can you eat the leeks like that or are they too tough/fibrous?