The French have a wonderful tradition of good food with many delicious regional specialities.
Eating in the Languedoc Roussillon or Provence regions, you're likely to come across the speciality of Cassoulet. It's a wonderful country recipe that's a combination of beans, pork, sausages and, of course, garlic and herbs. Some have called it a peasant stew, but it far exceeds that humble name.
This is a wonderful dish to cook in the cold of winter as you can leave it warming whilst you're out and tuck in when you return.
However, this is not a dish for the reluctant as it's quite time-consuming to prepare - yet one taste will have you hooked and enjoying it regularly.
Traditional French Cassoulet recipe
- 500g tin of cannelini beans
- 500g belly pork, cut into 4cm squares
- 500g lamb pieces or mutton
- 250g chopped smoked bacon (cooking bacon is fine)
- 450g Toulouse sausage, cut into pieces
- 2 onions, chopped
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 3 tbsp tomato puree
- 1 tbsp provencal herbs
- 2 tbsp olive oil
- Salt and freshly ground pepper
- Preheat the oven to 180C, GM4
- Place the beans, onion, garlic, bacon and herbs in a pan
- Add 500ml water
- Bring to the boil and simmer for ten minutes
- Fry the belly pork and lamb pieces in olive oil
- Cook in the oven for ten minutes
- Add the Toulouse sausage and cook for a further twenty minutes
- Place all cooked ingredients into a large casserole
- Add more water, if necessary
- Cover & cook for one and a half to two hours on a low heat
- Check regularly to ensure that there's sufficient water
If you're out of time, it's possible to buy large tins of this traditional meal when you're across the Channel at the French supermarkets - don't miss out!
About the Author
Jen loves cooking, especially foods from different countries. She has an adult daughter with diabetes, so also enjoys searching for recipes suitable for diabetics.
For further ideas for French foods & cooking or diabetic Christmas recipes , visit her websites.