Cassoulet
OriginFrance
Year1300s
Key IngredientsBeans/Meat/Sausage
About Cassoulet
A slow-cooked casserole from southwest France. Three towns claim the authentic recipe: Castelnaudary, Carcassonne, and Toulouse. Traditionally cooked for days in earthenware pots. The crust must be broken seven times during cooking. A peasant dish that became haute cuisine. The French take it very seriously.
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