Typical Cassoulet

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. Image File history File links Metadata Size of this preview: 596 × 599 pixelsFull resolution (1284 × 1291 pixel, file size: 702 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Metadata Size of this preview: 596 × 599 pixelsFull resolution (1284 × 1291 pixel, file size: 702 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Beef Stew A stew is a common dish made of vegetables (particularly potatoes or beans), meat, poultry, or seafood cooked in some sort of broth or sauce. ... In cooking, a casserole (from the French for stew pan) is a large, deep, covered pot or dish used both in the oven and as a serving dish. ... Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... Plate with German Wurst (liver-, blood- and hamsausage) A sausage consists of ground meat, animal fat, herbs and spices, and sometimes other ingredients, usually packed in a casing (historically the intestines of the animal, though now generally synthetic), and sometimes preserved in some way, often by curing or smoking. ... Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... Look up goose in Wiktionary, the free dictionary. ... Subfamilies Dendrocygninae Oxyurinae Anatinae Aythyinae Merginae Duck is the common name for a number of species in the Anatidae family of birds. ... See also lamb (disambiguation) An unweaned lamb The terms lamb, hoggett or mutton are used to describe the meat of a domestic sheep. ... Binomial name Phaseolus vulgaris L. Navy Bean redirects here. ...

Numerous regional variations exist, the best-known being from Castelnaudary, the self-proclaimed "Capital of Cassoulet", Toulouse, and Carcassonne. All are made with white beans (haricots blancs, lingots), duck or goose confit, meat and sausages. In the cassoulet of Toulouse, the meats are pork and mutton, the latter frequently a cold roast shoulder. The Carcassonne version is similar but doubles the portion of mutton and sometimes replaces the duck with partridge. The cassoulet of Castelnaudary uses a roast duck instead of mutton and serves it in a special dish. Canal du Midi in Castelnaudary Castelnaudary is a commune of the Aude département in southwestern France. ... New city flag (Occitan cross) Traditional coat of arms Motto: (Occitan: For Toulouse, always more) Location Coordinates Time Zone CET (GMT +1) Administration Country Region Midi-Pyrénées Department Haute-Garonne (31) Intercommunality Community of Agglomeration of Greater Toulouse Mayor Jean-Luc Moudenc  (UMP) (since 2004) City Statistics Land... Carcassonne (Carcassona in Occitan) is a fortified French town, in the Aude département of which it is the préfecture, in the former province of Languedoc. ... Confit (French) is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. ...

Cassoulet is also sold in France as a commercial product in cans and can be found in supermarkets and grocery stores across the country. These cassoulets vary in price and quality. The cheapest ones contain only beans, tomato sauce, sausages, and bacon — duck and goose are expensive and thus are absent from such preparations. More expensive versions are likely to be cooked with goose fat and to include Toulouse sausages, lamb, goose, or duck confit. This article or section does not adequately cite its references or sources. ...

Haute cuisine versions require mixing pre-cooked roasted meats with beans that have been simmered separately with aromatic vegetables, but this runs counter to cassoulet's peasant origins. The dish is named after the cassole, the distinctive oval covered earthenware pot in which cassoulet is ideally cooked. In the process of preparing the dish it is traditional to deglaze the pot from the previous cassoulet in order to give a base for the next one. This has led to stories, of a single original cassoulet being extended for years or even decades. The American poet, writer, and raconteur Maya Angelou tells of serving a cassoulet to the food writer and connoisseur M. F. K. Fisher prepared in new pots — but still with great success, as detailed in "M.F.K. Fisher and A White Bean Feast" in Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes. Haute cuisine (literally high cooking in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of the western world. ... Peasant Foods (or poor peoples food, sometimes including traditional foods) are those dishes specific to a particular culture made from accessible and inexpensive ingredients and usually prepared and spiced to make them more palatable. ... A cassole is a conical earthenware container, glazed inside. ... Earthenware is a common ceramic material, which is used extensively for pottery tableware and decorative objects. ... Deglazing is a term used in more than one context. ... Maya Angelou (born Marguerite Johnson April 4, 1928)[1] is an American poet, memoirist, actress and an important figure in the American Civil Rights Movement. ... Mary Frances Kennedy Fisher (July 3, 1908-June 22, 1992) was a prolific and well-respected writer, writing more than 20 books during her lifetime and also publishing two volumes of journals and correspondence shortly before her death in 1992. ...

Many culinary traditions have similar techniques for slow cooking beans in a covered vessel. Examples include Feijoada, Fabada Asturiana, and baked beans. Brazilian Feijoada and common accompanying dishes. ... Fabada Asturiana, often simply known as Fabada, is a rich bean stew, originally from and most commonly found in Asturias, but widely available throughout Spain and in Spanish restaurants world-wide. ... Baked beans are proper shit, no-one ever eats them. ...