Cassoulet is a specialty of French cuisine . The cities of Castelnaudary , Toulouse and Carcassonne , in the Languedoc, are vying for having invented this bean- based dish . Beans, lamb meat and garlic are the basic ingredients. Adding cloves as a spice, or a goose leg, or mixing sour cream in the sauce, is a matter of taste.


  • 500 g of white beans
  • 2 cloves of garlic
  • 125 g of smoked bacon
  • 1 sausage with garlic
  • 250 g of pork and another 250 g of lamb
  • 60 g lard
  • 2 onions
  • 1 bunch of fine herbs
  • 1 bay leaf
  • 1 small can of tomatoconcentrate
  • Salt
  • Pepper
  • Thyme
  • Pangrated
  • Buttersticks


Soak the beans overnight. In the morning, put them to cook with the crushed garlic, the bacon and the salami. Pork and lamb are cut into small pieces, sautéed in a pan with hot oil, along with the finely chopped onions, bay leaf and herbs, and all is added to the beans. Then mix, mixing well, the tomato concentrate and the spices, with the saucepan on low heat. Take out the sausage and bacon, cut them into slices and add them again.

Put the cassoulet in a baking dish, cover with breadcrumbs and butter sticks, and leave in the oven for about 10 minutes until a golden crust has formed. Mix the crust with the stew, cover it again with breadcrumbs and butter, and when it is browned again, repeat the procedure.

The third time it is left to brown well, and it is served very hot.


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