André Daguin’s Fava Bean Cassoulet

Cassoulet de Fèves

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

According to robert courtine, the French food authority, before white beans were cultivated in France, fava beans were used to make this dish. The old name for the dish was fevolade. In effect, then, Daguin’s version is the “original” cassoulet.

This cassoulet is excellent reheated later in the day, or even the next day.



  1. To soften the confit fat remove from the refrigerator 3 to 4 hours in advance and let stand in a warm place or in a deep pan of warm water.
  2. Shuck the beans; you should have about 2 quarts. Slip off and discard the heavy skin covering 1 cup of the favas; set the skinned beans apart. Cut off the tiny shoots on remaining beans, if old. (Because not all the favas are