It doesn’t look like much, but the beans, which are creamy, flavorful, are also dense and filling. The turnips also came out good. I cooked those in pork stock and thyme, like the cassoulet.
I forgot to mention an ingredient yesterday when I gave the recipe for this cassoulet. I added about a quarter cup of tomato paste to the warm beans before pouring them into the roasting pan, over the meatballs and pig’s feet, and a few more sprigs of thyme.