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White Bean Cassoulet with Chestnuts, Ham and Thyme
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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 November 2003.