A stew from Languedoc, the main ingredients of which are haricot beans (US: navy beans) and meats such as pork, sausage and goose confit. This is cooked for a long time in an earthenware pot called a cassole. The lid is removed towards the end of cooking to allow a crust to form. The defining ingredients of cassoulet toulousain are breast of pork, of cassoulet de Castelnaudary pork, ham and bacon, and of cassoulet carcassonnais, pork, ham, bacon and partridge.
