Cassoulet: the Meats Are Important, but Getting the Beans Right Really Matters
By James MacGuire
CASSOULET, THE ICONIC meat-laden white-bean stew of southwest France, is a staple in French bistros around the world. For habitués, the arrival at the table of a wide bubbling container with an appealing brown crust feels like a celebration. For some home cooks, it’s a catch-all, something fun to throw together for friends using whatever’s on…