Cassoulet, part deux

Improvisation is the mother of cooking invention.

Earlier this week, I was challenged to make an unexpected, relatively fast dinner given about 10 minutes to shop in a grocery store – and no, this wasn’t a cooking competition, it was a real life situation!

Anyway, I decided to make cassoulet and cheat a little by buying some boiled meat (tinned, no less) and combining that with haricot beans, mustard and a variety of fresh spicy and other sausages.

One other challenge – there was no usual big pot or Dutch oven to use!

So…. I made cassoulet in a wok. Felt almost blasphemous but you know what? It turned out very well.

Who knew!

S&H cassoulet recipe here.