Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

The ingredients of a cassoulet, a characteristic dish of Languedoc, vary according to its district of origin, but it is always an aromatic concoction of haricot beans cooked slowly and for a long time in a capacious earthen pot, with various meats - mutton, pork, goose, preserved or freshly roasted - in a sauce to which onions, tomatoes, and garlic usually contribute their flavours.

The cassoulet de Carcassone consists of haricot beans stewed with bacon rinds, carrots,