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A rich bean stew traditional in South West France. This was originally made with broad beans, which were indigenous to Europe, but haricot beans have become the norm, since their introduction from the Americas.

The beans are flavoured with meat and poultry, this varying from town to town - each claiming to make the true "cassoulet". Lamb, rabbit, lamb, duck and goose might be used in various combinations; along with local sausages. An earthenware dish called a "cassole" is the traditional cooking receptacle. See or "Recipe Section'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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