Sheila’s Cassoulet

Preparation info
  • Serves


    • Difficulty


Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The secret behind this legendary dish from Gascony is that all the elements are prepared separately. The magic begins when they are slowly baked together. The first crust that forms on top is buried in the beans toward the final hour of baking and a second crust forms to seal in the flavors of the aromatic mixture underneath. The effort will seem well worth-while when it is brought to the table.