The story
Cassoulet comes from south-western France, particularly the towns of Castelnaudary, Carcassonne and Toulouse, each of which defends its own version. The dish developed around dried white beans, preserved meats and long communal cooking. It is famous for extraordinary depth built from humble components. Creamy beans absorb duck fat and meat juices while repeated baking creates a browned crust that is traditionally broken and allowed to form again. Cassoulet is a source of intense regional pride and the subject of friendly argument over the correct meats and method. It is made for large gatherings and cold weather, when its richness and long preparation feel purposeful.
Ingredients
- Main
- 166.67 gram white beans500g white beans
- 1 portion Duck confitDuck confit
- 1 portion SausagesSausages
- 1 portion OnionsOnions
- 1 piece GarlicGarlic [Phase 1 metric normalisation: one garlic clove equivalent for serves 2 where row was vague]
- 1 portion Tomato pasteTomato paste
- 1 portion HerbsHerbs
Method
Method
Soak and cook beans. Brown meats. Layer beans and meats in a casserole with herbs and tomato paste. Simmer or bake slowly for 3–4 hours.
Nutrition
per serving
Estimated nutrition for Cassoulet; use as editorial/testing data and refine from exact ingredient weights if needed.
