- Most Helpful
- Highest Rating
I'm not giving this a star rating because I changed several things so I don't think that would be fair. (I used canned beans and canned tomatoes and subbed more broth for the wine.) However, I wanted to make a couple comments.<br/><br/>I thought there was not nearly enough crumb topping for the amount of beans. When I saw that, I doubled the amount, but it still didn't really make a crust that covered the top. Maybe you need a smaller, deeper casserole dish than I used.<br/><br/>Also, I though it was too bland, Used the full amount of spices and even added an onion to the vegetables, but still it lacked something. Maybe it was the wine, but maybe not.
A tasty, wintry bean dish - and lethally garlicky! The method is a bit fiddly, in terms of preparing things separately then combining them, but the end result is worth it, and it was simpler than it looked in the recipe. Right up until serving time, I was worried that the cassoulet was too liquid, but stirring in the first crust seems to have absorbed all the excess wine-flavoured juices, and in the end I wondered where all the liquid had disappeared to! The crust topping was so delicious I would be tempted to make double next time. I made it by whizzing bread, garlic and parsley in the food processor, and it was gorgeous (useful for other dishes, as well). Reviewed for Pick A Chef, Fall 2007.