Cassoulet in the Style of Toulouse

Cassoulet de Toulouse

Preparation info
  • Serves

    10 to 12

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This is the recipe given to me by Pierrette Lejanou. The addition of walnut oil at the last moment brightens the taste of the beans.

Begin preparations two days before you plan to serve the cassoulet.


  • 1 pound boneless pork shoulder, trimmed of excess fat and cut into 12 chunks
  • pounds fresh ham hock or pig’s knuckles, cracked by the


  1. Two days in advance, season the pork shoulder, fresh ham hock or pig’s knuckles, and the pork skin moderately with salt and pepper. Place in an earthenware or glass dish, cover, and refrigerate overnight. Soak the beans overnight in enough water to cover by at least 2 inches.
  2. The following day, simmer the pork skin in water to cover until it is supple, 10 to 20 mi