Cassoulet

Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).

History

The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. The city of Castelnaudary is often said to be the birthplace of cassoulet and it is where the dish is taken most seriously. It is argued that it is the place where the cassoulet was first made due to the availability of the ingredients.

Ingredients

The main ingredients of a cassoulet are meat and beans. The meats used can vary, but often include pork, lamb, sausage, duck, and sometimes mutton. The beans used are typically white beans, known as haricots blancs. Other ingredients can include tomatoes, onions, carrots, herbs, garlic, and stock.

Preparation

Cassoulet is typically slow-cooked, which allows the flavors of the various ingredients to meld together. The dish is often cooked in a traditional earthenware pot known as a cassole. The ingredients are layered in the pot and then slow-cooked for several hours.

Variations

There are many variations of cassoulet, most of which are based on the type and quantity of meats used. The cassoulet of Toulouse includes mutton and the cassoulet of Carcassonne includes partridge.

Cultural Significance

Cassoulet is often associated with the Languedoc region of France, and is a popular dish in the cuisine of this region. It is a hearty dish, often served in the colder months, and is considered comfort food in France.

See Also

• French cuisine
• List of stews
• List of French dishes

Cassoulet Resources
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