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Cassoulet in the Style of Toulouse (Cassoulet de Toulouse)

By Paula Wolfert

5.0

(4)

Image may contain Plant Food Dish Meal and Produce
Photo by Yunhee Kim

This is the recipe given to me by Pierrette Lejanou. The addition of walnut oil at the last moment brightens the taste of the beans. Begin preparations two days before you plan to serve the cassoulet.

Cooks' Notes

Fresh pork rind is essential to enrich and flavor the beans. If only salted rind is available, do not include it in the first day’s marinade.
If you don’t have a large enough earthenware or stoneware serving dish, substitute 2 smaller ones, such as the insert from a slow cooker or an ovenproof mixing bowl.

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