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Cassoulet

Name: Cassoulet
Total time: 120 min
Yield: Serves 2
Cuisine: France
Ingredients: 300g White beans; 150g Pork belly; 4 Sausage; 80g Bacon; 1 Onion; 2 cloves Garlic; 1/2 can Canned tomatoes; 3 tbsp Breadcrumbs

Main Dish

⏱ 120 min

👥 Serves 2

Difficulty ⭐⭐⭐

White beans simmered together with meat — a lavish home dish from southwestern France, around Toulouse.

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📖 The Story Behind This Dish

A regional dish from southwestern France, centered around Toulouse, simmering white beans with pork, sausage, and sometimes duck for hours in an earthenware pot called a "cassole" — the dish's namesake. The type of meat used varies by region, and each town proudly claims to make the "authentic cassoulet," making it a dish the French hold dear. Baking until a thin crust forms on top is considered the proper finish.

🌆 Where it's eaten: A Toulouse winter, a special weekend when family and friends gather — the big earthenware pot placed right at the center of the table as the star of the meal.

🥕 Ingredients (serves 2)

White beans 300g
Pork belly 150g
Sausage 4
Bacon 80g
Onion 1
Garlic 2 cloves
Canned tomatoes 1/2 can
Breadcrumbs 3 tbsp

👩‍🍳 Instructions

Cut the pork belly into large bite-sized pieces. Mince the onion and garlic.
Sauté the bacon and pork in a pot until browned.
Add the onion and garlic and sauté, then add the canned tomatoes and about 300ml water.
Add the white beans and sausage, cover, and simmer over low heat for about 1 hour.
Transfer to a baking dish and sprinkle breadcrumbs over the surface.
Bake at 400°F (200°C) for about 20 minutes until a thin golden crust forms on top.

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