Beans from Rancho Gordo soaking as we speak. I've not done a cassoulet before but this and 10 other videos that are all over the map have given me a really good general idea as to pulling this off. Merci, Madame!
Is it only that much liquid? I’m confused. I’ve seen so many more videos of cassoulet with so much more liquid. Also, it seems like it would need more salt or bouillon.
