The Cassoulet. .... Casserole. Developed in the Occitan region of France, it is a rich, slow cooked preparation containing meat confit and white beans at its core. As expected, depending on the area, many variations exist and can include goose, duck, sausage, pork, mutton and even bacon. …. Mmmm, Bacon! ……. Sometimes more than one meat! Today’s “Haute Cuisine†versions mix pre-cooked, roasted meats with beans separately simmered with aromatic vegetables. The American definition of cassoulet is typically applied to any hearty bean-based casserole. …. By the way, January 9th is “National Cassoulet Day†here in the US.
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This is a smokey chicken confit with Andouille sausage cassoulet. Your rib trimmings would be great! in it.