Classic Cassoulet

Cassoulet hails from the French town of Castelnaudary in the Languedoc region, and the recipe title refers to the terracotta pot, or Cassole, in which the dish is slowly cooked. This version has taken only a few turns from an authentic recipe (many claim authenticity), for the sake of time and the availability of ingredients. We’d rather you make a respectable variation of cassoulet than none at all.