Cassoulet de Toulouse

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

THIS IS A RENOWNED DISH FROM THE SOUTHWEST, BUT SERVED THROUGHOUT FRANCE WITH VARIOUS INGREDIENTS, normally containing duck or goose, smoked pork, mutton in some cases, and, in Toulouse especially, Toulouse sausage. This is a slightly simplified version, but you can easily adapt it. It’s important to use good-quality dried beans that haven’t been hanging around in the cupboard for years as those will take for ever to cook. I’ve given the weight for canned beans; if you are using dried beans