French cassoulet with an American twist

02/25/2013 | New York Times (tiered subscription model), The

Cassoulet traditionalists may insist on using only French ingredients, but American substitutes work just as well for the hearty, bean-based dish. Cannellini or Great Northern beans offer just as much flavor and texture to the pot as French Tarbais beans, and braised turkey makes a great stand-in for duck or goose confit.

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