Save to your scrapbook
White Bean Cassoulet with Chestnuts, Ham and Thyme
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
The authentic cassoulet from Languedoc is a Sunday dish that includes duck, lamb and pork and takes eight hours to prepare. On Monday, however, the leftovers are mixed with chestnuts and the resulting dish is ready to eat in only an hour. For a vegetarian version, replace the meat with sautéed mushrooms.
This recipe was first published in Sat Nov 01 00:00:00 GMT 2003.