French/European
Cassoulet
Languedoc, France
A rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
Cultural Significance
A hearty and iconic dish from the South of France, with fierce debates over the 'authentic' recipe.
Key Ingredients
White beansDuck confitPork sausagePork rind
Preparation Method
Soaking the beans, then slow-cooking them with different types of meat until the dish is rich and unctuous.