page_title: Cassoulet
hierarchical_section_title: Cassoulet
caption_attribution_description: A bowl of cassoulet that I had in Carcassonne, France.
context_page_description: Cassoulet is a rich, slow-cooked casserole containing meat, pork skin and white beans, originating in southern France. It is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides.
  The dish is said to have originated in the town of Castelnaudary, and is particularly popular in the neighboring towns of Toulouse, and Carcassonne. It is associated with the region once known as the province of Languedoc. An organization called The Grand Brotherhood of the Cassoulet of Castelnaudary, has organized competitions and fairs featuring cassoulet every year since 1999.
context_section_description: Cassoulet (/ˌkæsəˈleɪ/, also UK: /ˈkæsʊleɪ/, US: /ˌkæsʊˈleɪ/, French: [kasulɛ]; from Occitan caçolet [kasuˈlet] (listen) and cognates with Spanish: "cazoleja" or "cazoleta" and Catalan:"estabousir") is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs), originating in southern France. It is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides.
  The dish is said to have originated in the town of Castelnaudary, and is particularly popular in the neighboring towns of Toulouse, and Carcassonne. It is associated with the region once known as the province of Languedoc. An organization called The Grand Brotherhood of the Cassoulet of Castelnaudary (french: La Grande Confrérie du Cassoulet de Castelnaudary), has organized competitions and fairs featuring cassoulet every year since 1999.
caption: Cassoulet served in Carcassonne, France,
  in a casserole sized for single serving
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