I don't think the French make cassoulet with canned pork and beans. Just a guess.
Recipe from 1958 Heinz advertising
Partially fry 4 strips bacon; take from skillet. Brown 1 large onion, chopped; 2 cloves garlic, minced; 1 tbsp. chopped parsley in bacon fat. Add 1 cup white wine (or 3/4 cup water, 1/4 cup lemon juice) and 1/4 cup Heinz ketchup. Simmer 5 min. Mix with 1 cup diced cooked meat and two 1-lb. cans of Heinz pork and beans in 1 1/2 quart casserole. Top with bacon. Bake at 350˚F for 45 min. Makes 6 servings.
Ten years after the above French Cassoulet recipe premiered, we were all watching French actor Robert Clary play Cpl. Louis LeBeau on Hogan's Heroes.
Recipe via File Photo Digital Archive