Chocolate-It's What's for Dinner

My beans overflow Step 2 of the Cassoulet is the beans. This is pretty straight forward. You soak the beans overnight, throw in some ingredients, and cook until tender. I could not find the suggested Tarbais or corona beans. I went with the other option - cannellini beans. The trickiest part to remember was to keep the liquid from the beans (I needed about half of the liquid). Since I was making the pork ragu the next day this was key to remember. Also, the pot I soaked them in overnight was way too small.  It is important to leave the beans a little firm and not to cook them to mushy. As they cook for an additional two hours, they turn soft and if you started out with very soft beans, I think they would fall apart.  

Last Spring Bon Appetit ran an article about Cassoulet (definitely with a capital "C"). This is not a recipe - it's more of a project so it deserves a capital "C." I ripped it out of the magazine and fantasized about making it. The duck leg confit seemed intimidating - where was I getting that extra duck fat from? Where was I getting an 8qt dutch oven? That's huge! I put it away and then put it out of my mind. I then came across it again and put it away again. Then I came across on the intertubes that you could sous vide duck confit. This was a revelation. It seemed easy and you didn't need any additional duck fat. You just used the existing duck fat from the legs. OK so now this was starting to look like it could happen. I pondered it a little further. Could I use two different dutch ovens instead of an 8 qt? Maybe? Would it come out the same? I asked someone I knew who seemed like she would have made cassoulet and she had. She used one dutch o...