A cassoulet with deliciously soothing broth

Janneke Vreugdenhil explores the origins and variations of cassoulet, a classic French dish. The recipe features white beans and different meats depending on the region, with Toulouse, Carcassonne, and Castelnaudary each having their own versions. While traditional beans like haricots tarbais are preferred, alternatives such as cannellini beans can also be used. Vreugdenhil's recipe is less meaty than usual, focusing on flavor from pork and duck, resulting in a rich broth. The preparation involves soaking beans and making a flavorful broth with pork and spices, promising a delightful meal.