The recipe for cassoulet, the emblematic dish of south-western France

Cassoulet a funny story:

Cassoulet is undoubtedly one of France's most famous culinary symbols. Thelegend has it that it originated in Castelnaudary, during the Middle Ages, when the town was under siege from the English.In the face of adversity, the inhabitants are said to have gathered all available provisions to concoct a grand meal, prepared in earthenware dishes called "cassoles". This feast, so the story goes, gave the besieged renewed courage, enabling them to repel the enemy. Although the historical reality is less glorious - the town having been plundered by the English - the anecdote aptly illustrates the rural, supportive origins of this emblematic dish. Initially made with broad beans, cassoulet has seen its ingredients evolve over time, notably thanks to the arrival of white beans, which replaced broad beans after the discovery of America.

Castelnaudary where cassoulet is said to have been born / Image chosen by monsieurdefrance.com : Christel Mesey de Pixabay

The cassoulet recipe can vary depending on the terroir.

Castelnaudary cassoulet, often considered the original version, features Lauragais white beans, goose confit, pork shank or shoulder, sausages and a little rind. Poultry carcass or pork bones are sometimes added to intensify the flavors. This long-simmered dish gains in flavor with each reheating, making patience a real asset. Other cities claim their own version: in Toulouse, for example, Toulouse sausage and duck confit are used. Cassoulet is best served hot, often accompanied by a good regional wine. Whether from Castelnaudary or Toulouse, it embodies the gastronomic richness of the South-West and the French love of generous, convivial dishes.

Toulouse, the other city of cassoulet / Photo chosen by monsieurdefrance.com : Gaspard Delaruelle de Pixabay

How to make a good cassoulet 

Ingredients for 6 people in the Toulouse version 

• 500 g dry white beans (tarbais type). For the Castelnaudary version, use Lauragais beans;
• 4 thighs of duck confit
• 300 g Toulouse sausage
• 300 g salt pork belly
• 2 carrots
• 1 onion studded with 2 cloves
• 3 garlic cloves
• 2 tomatoes (you can also use 200 grams of canned peeled tomatoes)
• 1 bouquet garni (thyme, bay leaf, parsley)
• 1.5 liters chicken stock
• salt and pepper

A dish of cassoulet / Photo chosen by monsieurdefrance.com studioM via depositphotos

Preparing the cassoulet 

1. Preparing the beans
   The day before, rinse the beans and leave them to soak in a large volume of cold water overnight. The next day, drain them and cook them in a pot of boiling water with a carrot, the spiked onion and the bouquet garni. Cook over a low heat for about 1 hour, until tender, then drain, reserving the cooking liquid.

2. Preparing meats

   • Cut the pork belly into large pieces and brown in a casserole dish until golden brown. Set aside.
   • Brown the Toulouse sausages in the same pan. Once colored, set aside as well.
   • Remove excess fat from duck legs.

3. Assembling the cassoulet

   • In the casserole dish, sauté the garlic and the second sliced carrot. Add the diced tomatoes (or peeled tomatoes). Simmer for a few minutes.
   • Return the pork and beans to the pot. Add the chicken stock to cover well. Season lightly with salt and pepper.

4. Oven baking

   • Preheat the oven to 150°C (gas mark 5).
   • Pour the mixture into a large earthenware dish or cassole. Add the duck legs and sausages on top. Place in the oven and cook gently for 2 hours.
   • While baking, gently break the crust that forms on the surface, once or twice, so that the juices penetrate the ingredients well.

5. Serving

6. Leave the cassoulet to rest for a few minutes before serving it piping hot, accompanied by a good loaf of farmhouse bread. Cassoulet gets better the warmer it is;

Which wine to serve with cassoulet?

Might as well stick around with a good Languedoc red wine for example a Minervois, Sain-Chinian or Corbières. Cahors wine is not bad. Or Madiran, Bergerac or Côtes-du-Rhône.