All recipes
French·France · Languedoc·Main Courses
Cassoulet
Decadent slow-cooked casserole with white beans and meats.
300 min total (prep 60 · cook 240)· Serves 8· Advanced·New
A traditional peasant dish from the Languedoc region that's now a French classic.
Watch & learn
Search video tutorials on YouTube
Fresh results for "Cassoulet"
Method
- 1Soak beans overnight in cold water.
- 2Cook beans with bay leaf for 1 hour.
- 3Brown pork belly, sausages, and onions.
- 4Layer meats and beans in a casserole dish, add remaining ingredients.
- 5Simmer in the oven at 150°C (302°F) for 3 hours.
Chef's tips
- Cassoulet is best the next day; chill and reheat for deeper flavors.
The story
A traditional peasant dish from the Languedoc region that's now a French classic.
Rate this recipe
Reviews (0)
Sign in to leave a review or rating.
No reviews yet. Be the first to try it and share your notes.
