Cassoulet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Cassoulet (Pays D'OC caçolet) is a speciality of the region of Languedoc and named after the clay stew-pot in which it is made. It is possibly related to cocido in Spain. Cocido is said to have originated from the Jewish and Muslim tradition of preparing food the a day or two previously in order to rest on the Sabbath. The pork was reputedly substituted as demonstration of Christian fidelity after the "reconquest".

Cuisine: France · categories: French recipes; Medium Difficulty recipes; Recipes; Recipes for stew; Recipes using bouquet garni; Recipes using broth and stock; Recipes using cumin; Recipes using duck; Recipes using garlic; Recipes using goose; Recipes using juniper; Recipes using meat; Recipes using navy bean; Recipes using white bean; Recipes with images; Recipes with metric units; Recipes without cooking time; Recipes without servings

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