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  • Cassoulet, French Bean and Meat Casserole

Cassoulet, French Bean and Meat Casserole

Cassoulet is a hearty peasant dish from the Languedoc region of southern France. The base is white beans slow-cooked in an earthenware pot (cassole) along with duck confit, Toulouse sausages and pork rind.

Three main regional versions exist, from Castelnaudary, Carcassonne and Toulouse. Cassoulet is baked for several hours and traditionally the crust is broken and stirred back in seven times. It is the perfect winter dish.

Cassoulet, French Bean and Meat Casserole
  • Originates from the Languedoc region in southern France
  • The name derives from the earthenware pot cassole in which it is prepared
  • Three main regional versions exist from Castelnaudary, Carcassonne and Toulouse
  • Traditionally the crust is broken and stirred back in seven times
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