Day two and I have a cassoulet. It went quite smoothly. I made just a few minor modifications to the recipe. While fairly complex as recipes go, it is a world easier than the classic recipes.
So -- how did it come out?
Photo of cassoulet, in the oven, prior to addition of breadcrumb topping. Click image to see it larger.
Fantastic. I can't say whether it is as good as the original but it is rich and hearty, complex and balanced. The beans are soft but have body and made hearty by a deep infusion of meaty goodness. You can taste all the meats in the broth and the smokiness of the bacon and spiciness of the sausage are throughout. The beans gave it up for the sauce, making it creamy.
This is what I wanted.