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Cassoulet is a traditional meat and bean casserole dish originating from the southwest of France. Three towns are particularly famous for theirs with each using different meats: Castelnaudary (pork), Toulouse (lamb) and Carcassonne (partridge).


  • 500 gr white kidney/haricot beans
  • 500 gr bacon
  • 1 bouquet garni, salt and pepper
  • 1 onion
  • 2 garlic cloves
  • 2-3 litres of water
  • 1kg meat (pork, lamb and/or duck)
  • 1 cup cooked/canned tomatoes
  • 200g Toulouse/spicy sausage
  • breadcrumbs from a baguette, optional.


  • Soak the beans in water overnight then rinse and drain well.
  • Put the beans in a large saucepan with the bouquet garni, onion, garlic, bacon and seasoning, then cover with the water, bring to the boil then simmer for 1 hour.
  • Fry the meat in oil then add it and the tomatoes to the bean dish pushing them through the liquid, then let simmer for another hour.
  • Brown the sausage and add to the cassoule, then simmer for another 30 minutes.
  • Preheat the oven to 160 degrees C.
  • Discard the bouquet then strain the liquid into a saucepan and boil until reduced by two thirds.
  • Remove all of the meat, slice the sausage.
  • Layer the meat/sausage and beans alternately in a casserole dish then cover with the liquid.
  • Sprinkle the top with breadcrumbs if desired and bake for 40 minutes (check the beans throughout cooking and if dry pour in more liquid).


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