With three more hours of cooking to go, we couldn’t wait. Lunch was approaching fast and I had no alternate plans other than rye bread with “brique” ( I suppose it could have been worse. The Brique de Vache is quite tasty and incredibly filling ).

When I first experienced cassoulet, it was rolled on its very own rolling cart and served to my husband. He ate as much as he could ( cassoulet is a bit moreish ), but still there was plenty leftover. There’s not a bean dish I know that makes an entrance with such pizazz.

It’s not like I’ve been slaving over this dish in the kitchen. It takes care of itself. All cassoulet needs is time. The “hour in” tasting was good, but 1) a little fatty 2) needs more time to become friends ( I’d say the participants are still in the drinks phase )

That fat was scooped out a bit and the temperature lowered for the remaining two or three hours.

It’s not a lot of work, but might seem a bit overkill for French Beans-N-Weenies. But the absolute warm you feel when you eat it is no match, it ain’t the same league, it ain’t even the same f-in sport as anything produced by Heinz.