I am still amazed at what low heat and time can do to improve most anything. It is rare that something non-delicious comes from my slow cooker, I do not take credit for that. It does even better if I am actually gone for the day, leaving it to do it’s business without my constant poking, stirring, tasting and tongue burning. I am an impatient cook. I like to watch my water boil, I like to stir. Yes I love making risotto, it makes me feel needed. My slow cooker doesn’t need me, it likes it space and sometimes that’s a good thing.
Someday I would like to make a cassoulet. This is not a cassoulet as much I would like to say it is and as much as I like to say “cassoulet.” It has beans and meat and cooks for a long time and has some similarities, but is a lot less work. This recipe is adapted from a recipe by David Lebovitz. The beans become smooth and creamy and complement the salt from the ham, and does deserve an overnight in the fridge if you can handle it.
