This cassoulet is non-traditional in a couple ways but it includes some of the key components of the ‘peasant’s dish’: beans, various meats, and veggies all of which are slow cooked for hours. What you get on the other end is a bowl full of soupy, sweet and savory, meaty, stick-to-your-ribs union of flavors that may or may not be the best bite of beans you’ve ever put in your mouth. There’s a lot going on in every bite. A lot.
This simple recipe was inspired by the French classic Leeks Vinaigrette. There is no marinating or chilling. They’re best served fresh out of the oven when the leeks are soft and buttery. I recommend serving these with a fork and knife rather than eat them as a finger food.