A regional dish of Provence

Cassoulet is a simple Provençal dish made with white beans, sausage, duck, and/or pork, traditionally slow-cooked to enhance its rich flavors. This comforting meal often features a blend of spices and herbs, giving it a distinctive aroma that evokes the rustic charm of southern France. Many families have their own variations, incorporating local ingredients such as garlic, tomatoes, or even other meats, ensuring each cook’s version is unique. It is commonly enjoyed during winter months, served hot from the oven, creating a hearty and satisfying experience that warms both the body and soul.

I liken it to the African American tradition of eating black-eyed peas to ring in the new year, which symbolizes good luck and prosperity for the year ahead. This longstanding custom not only brings families and friends together to celebrate but also carries a rich history steeped in cultural significance. Just as the aroma of the black-eyed peas fills the kitchen, it invokes memories of cherished gatherings, laughter, and shared hopes for a bountiful future. The act of consuming these humble legumes has evolved into a joyful ritual that reflects resilience, unity, and the spirit of community that is vital during festive occasions.

As I add copious amounts of harissa a Tunisian chili paste to my Cassoulet my husband protest, “that’s not how it’s eaten!” I like to remind him that he not only married an American but I New York City American I make my own rules. Next I reminded him that bean stew is not sole a French tradition. Beans are famous for their nutritional value, low costs and versatility. For example split pea soup lentil soup black bean soup and my all-time favorite, lima beans stew made with smoked turkey wings which I have yet to find in France.

There are two types of cassoulet, cassoulet of Castelnaudary and cassoulet of Toulouse. Toulouse cassoulet has frank style sausage, garlic & cervelas sausages, duck fat and bacon.

Castelnaudary is made with similar ingredients yet instead of franks they use duck confit (duck sausage), giving it a more hearty aroma, and there’s the added nutrients of the bone marrow.

My husband is not willing to share his family’s secret recipe, so here’s a reciep I found on Mairie Claire