Traditional French Cassoulet is connected to the city of Toulouse in the south of France. Food historians believe the dish originally came from the Middle East and probably got brought along the spice and silk routes. The dish has been adapted over the years, putting a more french style on it with the flavours of pork (as used in many french dishes) and the two most commonly used herbs in France , Parsley & Thyme.
The city of Toulouse over many generations has been associated with the production of Fois Gras, after having the liver extracted, a lot of goose meat was left over, which led to the cities poor buying it cheaply and adapting the dish by using up the goose meat and fat. This has in turn associated the dish to the city of Toulouse.
Ingredients
900g cooked & drained Butterbeans
250g diced Carrots
200g chopped onions
150g sliced celery
5/6 cloves crushed garlic
800g chopped tomatoes
400g smoked lardons
250g duck breast
300g pork garlic sausage
300g Toulouse sausage
2pints chicken stock
250ml dry white wine
1tsp dried parsley
1tsp dried thyme
Pinch salt & pepper to taste