Cassoulet

I cooked a black bean, chorizo and preserved Ontario tomato cassoulet on Wednesday night, pulling it out of the oven just before bedtime, which meant I didn't get to sample the dish before I went to sleep. I got around to it last night, following my swim. Sadly, the beans and the carrots are still underdone — my perpetual problem with homemade cassoulet — but a low simmer on the stove tonight ought to fix that. Despite the fact that the texture has a tendency towards al dente, it was yummy!