Cassoulet (/ˌkæsəˈleɪ/, also UK: /ˈkæsʊleɪ/,US: /ˌkæsʊˈleɪ/; French: [kasulɛ]) is a rich, slow-cooked stew originating in southern France. The food writer...

southwest of France (Toulouse, Dordogne, etc.) and is used in dishes such as cassoulet. Confit preparations originated as a means of preserving meat without...

of the region. Other authors mention its resemblance to the Languedoc cassoulet from French cuisine that could have reached Spain thanks to the Camino...

It is located in the former province of the Lauragais and famous for cassoulet of which it claims to be the world capital, and of which it is a major...

spread with the Roman Empire and gave rise to dishes such as the French cassoulet, the Milanese cassoeula, the Romanian fasole cu cârnați, the fabada asturiana...

some historians have theorized that baked beans had originated from the cassoulet or bean stew tradition in Southern France, this is unlikely as the beans...

garbure. Duck confit is also a traditional ingredient in many versions of cassoulet. While it is made across France, it is seen as a specialty of Gascony...

sold in a coil (like Cumberland sausage). It is an ingredient of most Cassoulet recipes and is also served grilled or confit. Saucisse de Toulouse does...

which are central to the dish cassoulet. The finest sausage in France is saucisse de Toulouse, which also part of cassoulet of Toulouse. The Cahors area...

classed as casseroles. Examples include Lancashire hotpot (English), cassoulet (French), moussaka (Greek), and timballo (Italian). In English-speaking...