Perhaps there is no dish in Southwest France more iconic, cherished, and controversial than the cassoulet. Cassoulet was originally the food of peasants - a simple assemblage of what ingredients were available: white beans with pork, sausage, duck confit, gizzards, cooked together for a long time. Continue reading to learn more about the origins of this classic dish.
Since its composition is based on availability, cassoulet varies from town to town in Southwest France. In Castelnaudary, cassoulet is prepared with duck confit, pork shoulder, and sausage. In Carcassonne, a cassoulet will typically have mutton, and the Toulouse version includes duck confit, Toulouse sausage, and a blanket of crumbs on top. In Auch, only duck or goose meat is used, and crumbs are never added, instead, they break the crust repeatedly to form a crispy topping. Of course, each town believes they make the one true cassoulet.
Even the type of bean is a point of debate. In the southern areas, it must be the Coco, or Tarbais bean, a large and somewhat flat white bean that grows at the foot of the Pyrénées Mountains. A little further north they use flageolet beans. But everyone agrees that come spring, the last and best cassoulet of the season is made with freshly picked fava beans.
A Hill of Beans
History tells us that Columbus brought the white bean to Europe from the Americas. Subsequently, Catherine de Medici, queen of France, facilitated the importation of the white bean, which started to be cultivated extensively throughout Southwest France.
A Dish of History
The first cassoulet is claimed by the city of Castelnaudary, which was under siege by the British during the Hundred Years War. The beleaguered townspeople gathered up the ingredients they could find and made a large stew to nourish and bolster their defenders. The meal was so hearty and fortifying that the soldiers handily dispelled the invaders, saving the city from occupation. But the origin of cassoulet is probably the result of more global interactions than the Castelnaudary legend would suggest.
Cassoulet Competition
Although it is essentially a humble stew of beans and meat, cassoulet is the cause of much drama and debate. Andre Daguin, a famous chef of Gascony says, "Cassoulet is not really a recipe, it’s a way to argue among neighboring villages of Gascony." Much like chili cook-offs in Texas, cassoulet cooking competitions are held, not only in France but now in the United States, where cassoulet has grown in popularity.
Holy Cassoulet
The sanctity of cassoulet is taken so seriously in France that there is a brotherhood - the Grande Confrérie du Cassoulet – that defends the glory and quality of cassoulet in Castelnaudary, in part by conducting surprise taste tests of the cassoulets offered by local chefs. And there is an Academie Universelle du Cassoulet, whose members promote the cassoulet and its significant cultural heritage (they even have a theme song).
Bon Mot
Julia Child, the original American who went to Paris and brought back a culinary revolution, memorably said, "Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba."
Cooking Cassoulet
Originally the cassoulet was cooked in the hearth, or a bread baker’s oven, using residual heat. The low heat allowed the beans to break down and all the flavor and fat of the meat to melt into the beans. This can be replicated in the modern kitchen, and the process will take only a few hours.
Cassoulet Trivia
The name cassoulet comes from the word cassole, referring to the traditional, conical clay pot in which it is cooked.
FAQs
A Dish of History
What are some interesting facts about cassoulet? ›
According to tradition, cassoulet was invented in 1355 in the town of Castelnaudary, under siege by the English during the Hundred Years' War. In medieval times the dish was referred to as an estouffet. The Dictionnaire de l'Académie française dates the term cassoulet to no earlier than the 19th century.
What does the French word "cassoulet" mean? ›
cassoulet, French dish of white beans baked with meats; it takes its name from its cooking pot, the cassole d'Issel. Originating in Languedoc in southwest France, cassoulet was once simple farmhouse fare, but it has been elaborated into a rich and complex dish.
What is the Holy Trinity of cassoulet? ›
There are three types of cassoulet – the Holy Trinity. There's the 'Father' (pork and goose), the 'Son' (mutton and partridge), and the 'Holy Ghost' (sausage, mutton, and duck).
What are the three regional styles of cassoulet? ›
According to his book French Regional Food, co-authored by historian Loïc Bienassis, Castelnaudary cassoulet generally contains confit goose or duck, Carcassonne's has pork chops, and the Toulouse version uses mutton and the city's famous sausage.
What French town is famous for cassoulet? ›
Castelnaudary is widely regarded as France's capital of cassoulet, and it's the only place in the world that can claim to hold the official recipe.
Why is cassoulet so popular in France? ›
Perhaps there is no dish in Southwest France more iconic, cherished, and controversial than the cassoulet. Cassoulet was originally the food of peasants - a simple assemblage of what ingredients were available: white beans with pork, sausage, duck confit, gizzards, cooked together for a long time.
What do the French eat with cassoulet? ›
You can serve cassoulet on its own with a salad and bread on the side, but it's traditional to accompany it with something colorful . . . usually greens of some sort.
Why does cassoulet take so long? ›
Cassoulet does take time to make: there is overnight marinating and soaking, plus a long afternoon of roasting and simmering, and a few days on top of that if you make your own confit.
What is the main ingredient of the French dish cassoulet? ›
Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. The best versions are cooked for hours until the beans and meat meld into a dish of luxuriant, velvety richness.
Similarly, in Creole and Cajun cuisine, the onion, celery, and green bell pepper are three parts of a single flavorful base. The Holy Trinity in cooking is also often called The Cajun Trinity or The Holy Trinity of Cajun Cooking. That said, it is often used in both Creole and Cajun dishes.
What is the dish the cassoulet named after? ›
The name comes from cassole, the partially glazed earthenware dish that it is traditionally cooked in. People will argue about what makes an authentic cassoulet as much as they do about what makes a real bouillabaisse.
What is the difference between a casserole and a cassoulet? ›
The main difference between a casserole and a cassoulet is that a casserole is more of a food category than one specific dish. In contrast, cassoulet is the name of a particular dish. This dish combines meat, usually pork or mutton, with white beans and seasonings.
What is the best way to eat cassoulet? ›
As it's a stew that means that the best sides to serve with a Cassoulet are usually carb-based. Anything that will help mop up the broth will work, but if you really want to serve something great, then try serving it with some of the below: Roast Potatoes – Crispy roast potatoes are a great pairing with cassoulet.
What is a good substitute for cassoulet beans? ›
If you don't have duck, use chicken leg quarters. In place of slab bacon, you can use chunks of pancetta. No garlic sausage, no problem – use a hearty cooked pork sausage like bratwurst. In place of Tarbais beans you can substitute cannellini beans.
What dish is similar to cassoulet? ›
Cozy up with this rich, smoky stew brimming with chorizo and buttery white beans from Asturias—any night of the week. Spain is bean country. In Castile, whole meals revolve around giant judiones, butter beans cooked in thick, bacon-scented stock.
What are some key facts about Toulouse? ›
It is the fourth-largest city in France after Paris, Marseille and Lyon, with 504,078 inhabitants within its municipal boundaries (2021); its metropolitan area has a population of 1.5 million inhabitants (2021). Toulouse is the central city of one of the 22 metropolitan councils of France.
