Sure! But you could also find a 8qt. pot at
Goodwill for $10
Ah, another convert to shopping there.
I somehow missed this great thread over the years. Surprised none of the ATL crew mentioned Rowdy’s cassoulet.
Anyway, over the past few years I’ve usually cheated a bit and made quick Cassoulet, Thomas Keller or Kenji-style.
This weekend I went for it and made Bourdain’s Les Halles-3-day Cassoulet.
It’s worth the effort.
That looks ridiculous. If I ever make it back to Atlanta (again - I used to go back every year), I’m dumping Scott Hudson and heading to your place 
C’mon!
Thanks!
Looks great Dennis. I do a few Cassoulet’s each winter including Bourdain’s version at least one of those times each winter. It is time intensive, but agree that it is well worth it.
I usually make them in our big 8L Cuistot, so even with a big gang, we have leftovers for ages.
Thanks…a larger rendition is my next move.
This was a half version for the Bourdain recipe, just me and my wife, as my kids aren’t fans and one can only eat so much of this stuff ![[wow.gif]](/uploads/db3686/original/2X/7/7d450e9830889c8943b674446a21b7254cad657e.gif "wow"){kind=small}
I was drawn to this thread by the cassoulet I had at L’Assiette and imagine my surprise to see others have also been there/done that recently. We were there on a cold rainy Sunday night in mid-September, just perfect for cassoulet. Sometimes the fates love you.
It was spectacular, but I couldn’t come close to finishing it (two people would be well served splitting it) so I asked for le doggy bag with the idea of polishing it off back at the hotel. I wasn’t hungry then so I put it in the minibar fridge and planned on eating it on the flight home the next day instead of airline slop. Unfortunately it was in the overhead so I gave up. But it made it safely back home where I zapped it and smugly enjoyed a little taste of France. As an aside, my wife had the babas au rhum for dessert but didn’t realize the speed pourer on the rum bottle was so effective.
I must give making it a shot. This thread with people’s successes has me a bit more confident.
Wow, Laurence. That looks intense!
Yum.
Good luck on your efforts.
I’ve done cassoulet (from d’Artagnan) a few times – it’s been too long and I am hankering for it, time to do it again!!
These are some good beans
https://www.ranchogordo.com/collections/cassoulet/products/cassoulet-tarbais-bean
Headed to L’Assiette to choke down some cassoulet tomorrow. Wife’s first time there, so should be fun 
These are the beans I used in the cassoulet I posted about Monday. Very good beans.
Love Rancho Gordo.
Wasn’t as big of a fan of the pigeon and kraut, but the wife sure enjoyed the cassoulet
Made cassoulet over the weekend. It turned out wonderful and the leftovers are even better. Although, I think next time, I will use a little fresh thyme in addition to the bay leaf, garlic, parsley, garlic, pepper and garlic.
This was a take off on the serious eats version that doesn’t use breadcrumbs and I liked it better than my previous forays.
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can you do cassoulet in a pressure cooker? Any advantages?
Looks great, Gerard. What vintage was your Beaucastel and how was it?
Alan- I’ve seen people use a pressure cooker to make up for not soaking the beans, but never to make the whole dish.
Craig- it was an 07. Still pretty primary, although it was smooth, after two hours, it started to develop a little harshness on the finish and the nose slowly shut down. I’ll probably wait another 2-3 years before trying another. Had an 04 a few weeks ago and those are in a great place right now.
Cheated and used jarred beans. Adapted the recipe above, using chicken with Toulouse and herbed sausages, with homemade stock.
I need to stop looking at this thread. Now all I can think of is cassoulet!