Baked Bean and Duck Casserole

Cassoulet

Preparation info

    • Difficulty

      Medium

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Ingredients

  • 4 ½ cups (2 pounds [900 g]) dried white beans such as tarbais or lingot (see Sources), cannellini<

Method

Rinse the beans and put them in a bowl with enough water to cover them by at least 8 inches [20 cm] so that they stay covered as they expand. Let soak for 12 hours. Drain.

If you’re using pork rind, cut it crosswise into 1-by-6-inch [2.5- by 15-cm] strips and tie the strips into a loose bundle with string. If you’re using a foot, put the halves or quarters in a pot, cover them with cold