Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?



Information about French Cassoulet plus an authentic Cassoulet Recipe

Speciality Dish - France


Scroll down for French Cassoulet Recipe


Go to:-   French Featured Ingredient   |  France Main Page  |  Cooking by Country Main Page


Whilst there is no French National Dish as such, Cassoulet is one of the most well known of French dishes worldwide. Originally hailing from the South West of France, it is eaten throughout the country and is readily available in large tins which can be purchased in most supermarkets.


The origin of Cassoulet is a little obscure. Some say it is an Arab dish, others says it was created in Castelnaudary in the 14th and 15th centuries during the Hundred Years' war. But whatever its origin, it's one of the most delicious and satisfying of all French provincial dishes. It is a slow simmered casserole made primarily of white (haricot) beans plus meat but never chicken or fish.


The three famous recipes are Cassoulet de Castelnaudary which is made with pork as the main meat, Cassoulet de Toulouse, which sometimes has the addition of lamb and always Toulouse sausages and Cassoulet de Carcassonne which sometimes has the addition of partridge during the season. Goose or Duck Confit is also often used in the preparation of this dish.


There are many variations, some have more of this than that or some of this and none of that, but whatever the ingredients, the principals remain the same. More beans than meat, cooked in the oven for a very long time during which time the crust which will form should broken several times.


To avoid any complaints from Cassoulet experts, we are featuring one generic recipe for Cassoulet. Don't be put off by the range of ingredients or the fact that the recipe serves 8. If you are going to undertake the worthwhile effort to cook this dish, you might as well do loads and freeze some for future use. As with most casseroles, it freezes very well and almost improves with re-heating.


Happy Cooking!


Cassoulet       HT  MC  French   4 hours plus soaking

 Follow us  




 Sign up for Free E-mailings

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or whatever you happen to have available in your store cupboard or fridge and allow us to whisk you up a recipe in seconds!



For full advanced search tips visit our main search page via the red "search this site" button at the top of the page


About Us  |  Contact Us  |   Advertise |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |

Printing Recipes  |  Abbreviations on this site  




This Web Site was designed and created by Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos