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4 to 6
Easy
50 min
By Rich Landau and Kate Jacoby
Published 2013
The first wisps of cool fall weather inspire me more than any other time of the year. It’s at these moments that I love to re-invent classic rustic dishes like this one, cassoulet. The traditional recipe calls for all sorts of body parts, but I skip over those in favor of the season’s best roots and squashes. I was able to preserve some level of authenticity, however, when a local farmer brought me what he swore were genuine Tarbais beans. He recounted a sordid tale about the smuggling of t