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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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Description: A stew from Languedoc, the main ingredients of which are haricot beans (US: navy beans) and meats such as pork, sausage and goose confit. This is cooked for a long time in an earthenware pot called a cassole. The lid is removed towards the end of cooking to allow a crust to form. The defining ingredients of cassoulet toulousain are breast of pork, of cassoulet de Castelnaudary pork, ham and bacon, and of cassoulet carcassonnais, pork, ham, bacon and partridge.
Most frequent country: Widespread
Most frequent region: Languedoc
See places: French food and cuisine, Languedoc-Roussillon