Total TimePrep: 20 min. + standing Cook: 6 hours
This recipe is really very good; however, I think it is a bit heavy on the thyme and the salt. Second time I made it I used only half the amount of thyme and salt and that was plenty. (I like thyme, but too much can overpower a recipe.) My husband and I both liked the second version best. Also--and I know this irritates some people—but both times I subbed more pork for the lamb. (Sorry...not a lamb fan!) I'm trying to find healthier recipes with more protein, so the combo of beans and meat in this cassoulet was perfect. Also, the second time, I cut the recipe in half and used a 4 qt. slow cooker. That worked perfect for the two of us with leftovers. Lastly, don't be caught by surprise...you need to allow some prep time for either soaking or boiling the beans. This recipe is definitely a keeper!
Excellent! I have made cassoulet that has taken 2 days to make from a gourmet cook book and this rivals that recipe!
This dish is FABULOUS, probably due to the fresh ingredients--I mean, it's mainly prepared from scratch. I skipped the bacon, used vegetable oil instead since I didn't have bacon and it was still good. Also I used veal stew meat because I could not find lamb. Finally, I used fresh Italian-style chicken sausage with Romano cheese since I could not find fresh garlic sausage either. Also used fresh thyme instead of dried. The whole house smelled wonderful. Like comfort food. The dish tastes complex although it is simple. French food at home! What a joy.