Food - Drink
The Rustic French Origins Of Cassoulet
By MOLLY HARRIS
Cassoulet is a hearty and comforting dish hailing from the southwest region of France, beloved by citizens for centuries. Its origins can be traced back to the medieval town of Castelnaudary in the Languedoc region of France, and the dish was invented out of a desperate need to feed the hungry during a siege by the English army.
Locals of Castelnaudary gathered the ingredients they had on hand, including beans, pork, and duck, and slow-cooked them in a large pot, and the resulting dish was a hearty meal that fed the townspeople and lifted their spirits. Today, the regions of Toulouse and Carcassonne both claim to be the home of the "original" cassoulet recipe.
Modern Castelnaudary cassoulet has ham, pork, tomatoes, and white beans; Toulouse uses white beans, duck or goose confit, and sausage; and Carcassonne uses white beans, mutton, and partridge. All versions of cassoulet are delicious, but the debate over which regional recipe is the most authentic cassoulet continues to this day.