Cassoulet

Cassoulet is a hearty stew made with white beans and meat. The dish is usually made with pork or duck, but it can also be made with sausages, goose, mutton, or whatever else the chef has on hand. This peasant dish is popular in Toulouse, Carcassonne, and Castelnaudary, and it comes from southern France.

The dish's name is derived from the baking pot (cassole) in which it is traditionally prepared. This pot is a common sight in many French homes, demonstrating the popularity of this hearty, rich dish that's ideal for the colder months.

The dish is said to have originated in Castelnaudary and is especially popular in the nearby cities of Toulouse and Carcassonne. It is linked to the region that was once known as Languedoc-Roussillon. Since 1999, a group known as The Grand Brotherhood of the Cassoulet of Castelnaudary (French: La Grande Confrérie du Cassoulet de Castelnaudary) has held annual competitions and fairs featuring cassoulet.