Cassoulet, stew or curry from France: what it is and how it is eaten

Cassoulet is a rich, slow-cooked stew from southern France, made mainly with haricot beans and a mix of meats such as pork, sausage, duck, or mutton. Traditionally cooked in a deep earthenware pot, it is especially tied to the town of Castelnaudary and is enjoyed as nourishing country fare, with many local variations.

Share on WhatsApp

Cassoulet is named after the traditional clay pot, the cassole.
Castelnaudary, Carcassonne, and Toulouse each have their own classic version.
Haricot beans are the main ingredient, with a mix of meats added.
A breadcrumb crust is often baked on top for texture.
It is celebrated at the Fête du Cassoulet festival in Castelnaudary.

What is Cassoulet?

Cassoulet is a substantial stew from southern France, built around haricot beans and a variety of meats. Pork, sausages, duck, goose, and mutton are common, with garlic and herbs for aroma. The dish is slow-cooked in a deep, wide earthenware pot, which gives it a tender texture and melds the flavors. A layer of breadcrumbs is often added on top to form a golden crust. The result is a hearty, filling dish with a rich, savory taste and a mix of textures from the beans and meats.

Where does Cassoulet come from?

Cassoulet comes from the town of Castelnaudary in the Occitanie region of southern France. Its name is linked to the 'cassole', a traditional clay pot from Issel, near Castelnaudary. Stories say it was first made during a siege in 1355, though the word 'cassoulet' appears only from the 19th century. Originally, broad beans were used before haricot beans arrived from the Americas. Over time, the dish became a symbol of local pride, with each town in the region developing its own version.

How is Cassoulet made?

The classic method uses a deep earthenware or stoneware pot. Haricot beans are simmered with stock, pork rind, and aromatics. Various meats are added, such as pork cuts, sausages, preserved goose, duck, or mutton, depending on local tradition. The mixture is cooked slowly so the flavors blend thoroughly. Breadcrumbs are sprinkled on top to create a crust. Some cooks deglaze the pot from previous batches to deepen the flavor. The exact mix of meats and seasonings varies by town and family.

How and when is Cassoulet eaten?

Cassoulet is typically served as a main dish for lunch or dinner, often shared among family or friends. It is brought to the table in the pot it was cooked in, allowing everyone to help themselves. The dish is hearty enough to be a meal on its own, though it may be accompanied by a simple salad or bread. In Castelnaudary, it is celebrated at the Fête du Cassoulet, where people gather to enjoy it together.

Kinds of Cassoulet

Different towns in southern France claim their own authentic cassoulet. Castelnaudary’s version uses pork and sometimes preserved goose. Carcassonne adds mutton and, in season, partridge. Toulouse includes Toulouse sausage, mutton, and duck or goose. Montaubon’s cassoulet is spiced with tomato purée, while in Corbières, pig’s tail and ears are added. There is even a fish version made with salt cod. The choice of meats and seasonings reflects local tastes and ingredients.

What Cassoulet means

Cassoulet is a source of regional pride and tradition in southern France. The Grand Brotherhood of the Cassoulet of Castelnaudary works to promote and protect its heritage. The Fête du Cassoulet, an annual festival in Castelnaudary, celebrates the dish with tastings, music, and parades. The stew is seen as nourishing country food, not luxury fare, and is closely tied to the identity of the towns that make it.

Questions people ask about Cassoulet

What is cassoulet made of?

Cassoulet is made with haricot beans, pork, sausages, and sometimes duck, goose, or mutton. Garlic, herbs, and stock add flavor, and a breadcrumb topping is often used to form a crust.

Where does cassoulet come from?

Cassoulet originated in Castelnaudary, a town in southern France’s Occitanie region. It is now associated with several towns in the area, each with its own variation.

How is cassoulet traditionally cooked?

Cassoulet is slow-cooked in a deep earthenware pot. Beans and meats are simmered together with stock and aromatics, and breadcrumbs are often added on top to form a crust.

Are there different types of cassoulet?

Yes, Castelnaudary, Carcassonne, and Toulouse each have their own classic versions, differing mainly in the types of meat used. Other towns add ingredients like tomato purée or even salt cod.

Is cassoulet eaten for special occasions?

Cassoulet is enjoyed as everyday food but is also celebrated at the Fête du Cassoulet festival in Castelnaudary, where it is served alongside music and parades.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Cassoulet", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Cassoulet