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Cassoulet

Name: Cassoulet
Cuisine: French
Ingredients: 2 cups dry white beans (cannellini or tarbais); 1 pound pork sausage; 1 cup duck confit; 1 pound pork shoulder; 4 cloves garlic; 1 large onion; 2 tablespoons tomato paste; 1 teaspoon thyme; 2 leaves bay leaf

Cassoulet is a rich, slow-cooked casserole originating from the Languedoc region of France, characterized by white beans, pork sausages, and preserved meats. It is a hearty and rustic dish that embodies the pastoral traditions and communal spirit of southwestern French cuisine.

9 ingredients

richsavoryherbaceousheartyumami

Culinary DNA Preview

French85%

Americas15%

Ingredients

dry white beans (cannellini or tarbais)
2 cups
pork sausage
1 pound
duck confit
1 cup
pork shoulder
1 pound
garlic
4 cloves
onion
1 large
tomato paste
2 tablespoons
thyme
1 teaspoon
bay leaf
2 leaves

Method

Steps not available

Origin Story

Cassoulet dates back to medieval southern France, evolving as a peasant dish that utilized preserved meats and local beans to create a nourishing meal during colder months.

Culinary DNA

Ingredient ancestry breakdown

French85%

ingredients+techniques

Americas15%

ingredient_origin

Techniques

slow cooking browning braising oven roasting

Stories about this dish

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