I have always loved the idea of cassoulet, the hearty French classic of white beans, aromatics, and cured pork or sausage as well as fresh pork or poultry braised slowly in an oven and topped with a golden-brown crust. (Especially during winter, when turning on the oven is almost as good as wrapping myself in a soft, warm blanket.) I've never actually attempted a cassoulet, though, for one simple reason: It takes all. Darn. Day.