Does anyone have a good, hearty and authentic cassoulet recipe they can share? I've tried the Balthazar Cookbok recipe and the Anthony Bourdain/Les Halles Cookbook recipe but neither turned out great. I'm looking for something that's relatively Toulouse authentic but not necessarily as complicated or time consuming as the failed recipes that I've already tried.
I'm truly in love with the cassoulet at Chapeau! in San Francisco but can't seem to find the recipe, and I now live in Arizona. Thanks.