Recipe for Cassoulet from Southern France
Cassoulet is a hearty, slow-cooked casserole from the South of France. A classic dish from the Languedoc region (adjacent to Provence) a round earthenware pot with slanted sides called a “cassole” contains a blend of various ingredients, but typically white beans and slow cooked meats (chicken, sausage, confit duck, mutton). The city of Castelnaudary claims to be where the recipe originated, however, as many of these dishes with humble beginnings there are probably thousands of variations. Read more about cassoulet here.
This “faux” cassoulet recipe appeared in the February 2016 issue of Bon Appetit magazine. I have prepared it several times to rave reviews from family and friends. Like a traditional cassoulet, it is a meal-in-a-dish and requires only a side salad, a robust red wine and perhaps a fruit dessert to complete the meal. It is perfect for cold winter evenings. Although the recipe is time-consuming you can spread the prep over a couple of days and the results are well-worth the time and effort. I usually tweak magazine recipes but this one is spot-on just as it is.