In reading the NYT cassoulet post below, I have a couple of questions:
1. Do I need to pre-soak the beans?
2. Should I pre-cook the bacon? Is "slab bacon" the bacon available at the meat counter - just thicker and better than the usual stuff or is it something else?
3. Shold I slice the sausage or leave it in links?
Thanks in advance. I am trying to find uses for our Slow ooker that do not involve cans of soup.