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Hi, I'm Elvis Hilliard and I'm here on behalf of Expert Village and today we're going to
be making a dish called a French cassoulet. Alright once you got your beans into the bowl,
try to work in some of this juice a little bit. It's going to be sitting on the bottom
of it. That juice is kind of like sitting up on the lid. Once you get that in, go ahead
and pull this bread out. It's getting brown, it's looking good.
That is you. That's basically the dish that you're looking for right there. So, you've
got a little bit of he bread, you've got your juice, so it's not dry. All of your vegetables
are al dente. You can still pull your bay leaves out. Your fresh thyme. If you need
to seasoning it, a little more, then you, whatever your taste is, then go right ahead.
But it's really good, it's going to fill you up and warm you up on a cold day.