Serious Cassoulet

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December is here, and colder weather calls for rib-sticking, hearty meals. Kenji’s take on traditional cassoulet recipe is fantastic for a comforting, warm meal in cold weather. Read through his recipe – it’s really phenomenal writing and made me want to try this, despite not being much of a bean eater in my normal meals.  And now I have  a reason to add beans to my repertoire. It’s a really versatile recipe, too, so you could go traditional, or you could just go with what you have.
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The real revelation here is adding gelatin to boxed/canned broth or stock. It really beefs up the flavor and helps combine the liquid and beans into a creamy, rich dish. I should strive for homemade stock, but I go through more broth than chicken carcasses to make enough stock/broth, and it’s just never really worked out for this household like that. Ah well. One day. Either way, homemade stock or no, you’ll have delicious beany goodness after several hours.
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Great Northern beans, some mild italian sausage, chicken thighs, and lamb shoulder (there’s lamb nubbins in there, too) were a nice combo. The sausage was… eh, a little out of place, but it’s what was in the fridge, so it’s what went in the cassoulet. I tried this again with just lamb and chicken, and the flavor was a little lacking, so some sort of sausage or third meat is a good idea.
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As is, this makes a TON of food if you’re a 2-person household like mine. So be good at eating leftovers, or freezing. This was so good I happily ate it all week for lunch and a few dinners. Me. The lady who hates leftovers. Loved this and looked forward to it so much. It was that good.

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