a hearty bean dish native to south-western France
a French stew made with dried beans and preserved meats, such as sausages, pork and preserved goose.
A French dish of white beans and meats, slow cooked in a covered pot.
A dish from southwest France consisting of white beans and an assortment of meats like confit, lamb, pork, and Toulouse sausage. The dish is enriched with large amounts of duck fat and is baked until the top is brown and crispy. Variations of this dish include seafood and lentils. This dish is very substantial and needs nothing else to be served with it but a bitter green salad to cut through the richness.
A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Casserole slowly cooked with meat, cured products & beans
popular southwestern casserole of white beans, including various combinations of sausages, duck, pork, lamb, mutton, and goose.
A dish containing beans, pork, mutton, goose or duck.
Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.
