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I don't know enough about cooking with beans to tell you - though with such a long cooking time they might soften too much.

I cooked it for roughly 7 hours at 200-225. About 5.5 hours into the cooking, my roommate needed the oven (how selfish, right? :smile:) so I took the dutch oven out and let it simmer on the stove top for 45 minutes, then back in the oven. One word of warning, since it was simmering, I stirred...

I think this is cassoulet in name only - it's a recipe I found on line at Williams-sonoma (I can't post links yet, but you can find it under the recipes tab on their site, with the name Thomas Keller's Slow-Cooker Cassoulet.) It actually calls for pork shoulder, seared in bacon grease, and...

One more follow up, if anyone is still reading - should I try to keep the bulb on top of the stew? Or is it ok to get mixed up in it and then fish it out later?

Thanks! That's pretty much what I tried to do (I posted when I started to cook, and realized I didn't know what to do!), but the head fell apart a bit when I tried cutting through it. So it's in more than two pieces, and I did add a couple of loose cloves on top that I did peel. If the recipes...

Hi - I'm trying to do this recipe I found at the William-Sonoma site: Thomas Keller's Slow-Cooker Cassoulet It's a cassoulet, which I'm cooking in a dutch oven instead of a slow cooker. One of the ingredients is "1 garlic head, halved crosswise" which is simply added with the rest of the...