Toulouse-Style Cassoulet
Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot it's traditionally baked in, the cassole (see Note), which is often shaped like a wide inverted cone to insure the greatest amount of luscious crust. This version by acclaimed cookbook author Paula Wolfert includes duck confit and the French garlic sausages that are a specialty of Toulouse. More French Recipes
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Recipe Summary
Ingredients
Directions
Make Ahead
The cassoulet can be prepared through Step 6 up to 3 days ahead. Let cool, then refrigerate. Bring the ragout and beans to room temperature before proceeding.
Notes
The cassole can be ordered from claycoyote.com; duck fat and confit legs, Tarbais beans and Toulouse-style sausages from dartagnan.com.
Suggested Pairing
In Toulouse, the locals pour hearty, tannic reds to accompany cassoulet, like the wines of the Collioure region, which lies to the southeast.