And we feel no shame.
Unlike Wolfert's recipe, which is ideal for weekend project-based cooking, Stevens' dish is solidly weeknight. Canned white beans get swapped in for dried Tarbais beans, and instead of having to source pork skin and salt pork along with the fresh pork sausages calledpork shoulder, duck confit, duck fat, pancetta, and prosciutto , you just need to score a pack of smoked sausage, like kielbasa, and some chicken thighs .
Now, I'm not one to suggest that these two cassoulets taste the same, but the good news is, they don't have to. Save Wolfert's recipe for a rainy weekend, and enjoy this lazy cassoulet any time you damn well please.
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