White Bean Cassoulet

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Can't we please have the genuine recipe she used, WITH the duck confit? This is obviously a watered-down version (literally that the producers probably threw online.
So indicative of how the Food Network has been catering to the masses to get better ratings, while ignoring the needs of "foodies" or people with a genuine love of cooking and REAL food, who are responsible for the network's success. It's all about getting in and out of the kitchen in under 30 minutes with something fairly edible. What happened to the joy of creating something unique and delicious?
The world has enough Sandra Lees and Rachael Rays--don't give us more of the same processed/canned food pap!

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I agree with Moe, way too much stock. The consistency wasn't as I expected. Flavor was nice and as long as I had good bread to dunk in it, it was ok. I had to blend 1/2 of the soup in the food processor to get the thickness it needed and then add more beans. I will make this again but tweak it a bit more.

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To all who are concerned about the duck-remember that Lisa only added it on to make her recipe more "Vegas." If you notice on the table there was duck confit and lobster available to them- almost like that is what the producers had in mind. Lisa's intention is to provide us with her traditional recipe which is what she's done. Also, confit means "cooked in it's own fat." Duck fat is absolutely delicious and duck cooked in it's own fat is wonderful, but you do need to know what you are doing. It's also expensive and bad for you! Anyway, please don't hate on the recipe because it didn't include the duck... Lisa is great!

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This was an excellent tasting dish! Easy for the inexperienced cook to make. Will make again and again!

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Husband and guests loved it. Excellent flavors and healthy - ummmm mmm good.

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The classics are timeless for a reason. They have universal appeal, and are entirely gratifying. Thank you for making such an accessible and family friendly dish for us. We will be voting for you Lisa! Good Luck.

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I thought Lisa's whole point was to make classic cuisine approachable. This simple recipe does that, and it's really, really delicious. I will put this one in my book and make it again when I want big rustic French flavor and don't have all day. Thanks, Lisa! Good luck to you!

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This recipe was very easy I found to make. I think the only thing I would change the next time would be the herb bouquet. I wouldn't use as much rosemary, maybe half of what the recipe called for. Other thatn that the cassoulet was great. Even my husband, who is very picky, enjoyed it.

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a lot of people are complaining that it comes out as a bean soup--THAT's what cassoulet is. It is a French peasant dish where beans are slow cooked with whatever meat/fat is on hand. I did the Vegetarian version and we didn't even miss the meat; it was so flavorful. I do recommend that you prepare the beans yourself, using canned beans just doesn't taste the same. I guess Lisa only had 75 minutes to make this so the canned beans was the fast food version of this dish.

I, too, would like to know how to make Duck Comfit. It's too bad it wasn't included in the recipe.

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I -really- wanted to love this because I love cassoulet but can't spend three days making it. And the way Flay and the other judges gushed made be hopeful.

I don't know what Flay was thinking. If you never had cassoulet, you would think this this is very good -- and indeed, as a soup, it is excellent. But it' miles and miles away from a cassoulet, which has multiple, richly flavored meats and a bread crumb crust that's incorporated over a period of days.

Hard to rate this. As a soup, it's 4-5 stars, with modifications described below. As a cassoulet, it's not even close.

There is way too much chicken stock. I added a third can of beans to kind of rescue it but it really needed one quart, not two, of very low salt stock. And it needs some interesting meats.