Reviewed: Jul. 6, 2009

I am wondering wondering whether this picture is of another recipe. Found this a bit watery and flavours did not meld as in traditionally prepared dish. I would cook it at a much lower temperature, around 140C than the earlier reviewer, for a more traditional result, for about 4 hours, and the addition of keilbasa makes all the difference.

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Reviewer:

diseymoon

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Reviewed: Nov. 9, 2008

Something went way wrong here. This cassoulet was not good. The water never cooked off in the crock pot and consequently all flavour from the bacon, sausages, etc. was washed out. Really unfortunate and expensive dish.

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Melyni

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Reviewed: Dec. 12, 2007

To the cook who asked about cooking it in the oven, yes, you can. The "high" setting usually corresponds to 300F, and the "low" setting is usually around 200F. Use the same cooking times as in the recipe. HTH!

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gremlinhill

Cooking Level: Expert

Living In: Wilton, Connecticut, USA

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Reviewed: Oct. 3, 2007

it doesnt say the time it takes if i want it to cook it in the oven? does anybody knows how many hours and what temp. thanx

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Reviewed: Dec. 28, 2005

A beautiful dish! I used a Dutch oven to cook this, as is customary with most cassoulets. It worked wonderfully! I also added bread crumbs and agree, they are worth the extra few minutes in the oven. Thank you for this great recipe!

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Reviewer:

Rachel Martineau

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 5, 2004

Captures the flavors of true cassoulet without the hassel of making it the authetic way. I used tomato paste instead of a fresh tomato to get closer to authetic flavor. Do take the time to put it in the oven with the bread crumbs, it really gives the dish a beautiful finish.

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