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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
Cassoulet originated from the Languedoc region of southern France, and originally consisted of haricot beans cooked in a stew pot with pork rind and seasoning. Over the years many different versions have evolved, and the recipe below is based on the Toulouse version. It's open to interpretation of course, but don't worry about authenticity; instead, just enjoy it for what it is - a delicious, rich dish that's a classic of French country cooking.
Preparation time: 1 hourCooking time: 2 hours 10 minutesServes: 4 to 6
Attachments: Stirring Tool, Food Processor
Cook's note: To save time this recipe uses tinned haricot beans. To use dried beans, soak for 24 hours, changing the water several times, then drain. Cook the beans separately and add them to the bowl where you would normally add the tinned beans.
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