Regatta cassoulet

This was our sustenance at the annual Dartmouth Regatta evening festivities. It is full of flavour with a soothing consistency - perfect for outside eating or a winter meal. I usually made it ahead, then reheated it just before we left for the regatta and kept it hot in a huge, wide old thermos. If you want to save time you can use those good Spanish jars of large flageolet beans, but home-soaked beans are that much better.