cassoulet
French bean stew
Cassoulet is a rich, slow-cooked French casserole of white beans and meat—typically duck or goose confit, pork, and sausages.
The dish originated in southern France, where regional variations spark fierce local pride.
The name comes from the cassole, the earthenware pot traditionally used to cook it: We ordered the cassoulet at a bistro in Toulouse.
Pale-skinned legumes
- pork shoulderSwine foreleg cut
- garlic sausageSeasoned cured pork links
- haricotDried legume variety
- pork bellyFatty porcine underside cut
garlic · breadcrumb · stock · lard · tomato · onion · carrot · celery
Occitanie regional capital
- CarcassonneFortified southern French commune
- confitMeat preserved in fat
- terroirGeography's influence on taste
- provincialRegional or narrow-minded
bistro · brasserie · charcuterie · cuisine · gastronomy · regional · heritage · authentic
Prepared with prolonged heat
- earthenwareLow-temperature fired pottery
- simmerCook just under boiling
- braiseSear, then slow-simmer
- crustHard outer layer
gratinée · one-pot · layered · baked · overnight · rendered · confit
Material placed within
- nourishingPromoting health through food
- substantialOf notable size or importance
- richHaving much of something
- rusticRural and unrefined
satisfying · warming · robust · wholesome · homestyle · fortifying · generous · dense
Aromatic culinary herb
French fermented cabbage
- pot-au-feuFrench boiled beef dinner
- daubeFrench braised meat stew
- ragoutSeasoned meat stew
- feijoadaSmoked meat bean stew
white beans
Pale-skinned legumes
- pork shoulderSwine foreleg cut
- garlic sausageSeasoned cured pork links
- haricotDried legume variety
pork belly · garlic · breadcrumb · stock · lard · tomato · onion · carrot · celery · bouquet garni
Toulouse
Occitanie regional capital
- CarcassonneFortified southern French commune
- confitMeat preserved in fat
- terroirGeography's influence on taste
provincial · bistro · brasserie · charcuterie · cuisine · gastronomy · regional · heritage · authentic · classic
slow-cooked
Prepared with prolonged heat
- earthenwareLow-temperature fired pottery
- simmerCook just under boiling
- braiseSear, then slow-simmer
crust · gratinée · one-pot · layered · baked · overnight · rendered · confit
filling
Material placed within
- nourishingPromoting health through food
- substantialOf notable size or importance
- richHaving much of something
rustic · satisfying · warming · robust · wholesome · homestyle · fortifying · generous · dense · savory
thyme
Aromatic culinary herb
choucroute
French fermented cabbage
- pot-au-feuFrench boiled beef dinner
- daubeFrench braised meat stew
- ragoutSeasoned meat stew
- ToulouseAirbus, aerospace industry, rugby
- French cuisinebaguette, croissant, coq au vin, crepe suzette, croissants
- French Culturebaguette, baguettes, beret, berets, brie
- bean dishesbaked beans, black bean soup, white bean soup, navy bean soup, bean chili
- entreessteak, chicken, roast beef, prime rib, filet mignon
- mixed dishesstew, stir fry, fried rice, jambalaya, gumbo
cassouletinstant noodles
Fast-cooking dried pasta
fast food · microwave dinner · quick meal · salad · sandwich
cassouletmolecular gastronomy
Scientific study of cooking
nouvelle cuisine · sushi · pad thai · dim sum · pho