I know, it’s not much to look at. And with everything (finally!) turning green, I imagine you’re in the mood for something a little more fresh-from-the-ground. But if I wait until it gets really hot no one will want to turn the oven on, and if I set this aside for the fall, I’ll forget. And I don’t want to forget this.
It’s dark and rich and sticky and intense… and lengthier than my usual, I realize – but far shorter than the average cassoulet. You won’t have to wrangle an entire duck or roast a whole pig or cook three separate dishes, then combine them in an 18 quart pot and bake them together for seventeen hours to get where you’re going.
So yes, I realize it’s not really a traditional cassoulet; it’s more a long-simmered lamb and bean casserole, which has nowhere near as much panache. (What’s in a name? A lot, I think.)
If rain is in your forecast, this is a really great-smelling way to warm up the house. Even if you’re just cooking for one – why not make yourself a pot of cassoulet? It’s the sort of dish that gets better with a day or two to linger in the fridge – perfect to have on standby for dinner or to take to work for lunch. Even if your office is in the spare bedroom.