cassoulet

American  

[kas-uh-ley, ka-soo-le] / ˌkæs əˈleɪ, ka suˈlɛ /

noun

1. a white-bean stew of French origin, often containing pork, mutton, garlic sausage, and preserved goose or duck.

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cassoulet British  

/ ˌkæsəˈleɪ /

noun

1. a stew originating from France, made from haricot beans and goose, duck, pork, etc

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Etymology

Origin of cassoulet

1925–30; < French < Provençal (Languedoc) diminutive of cassolo earthen pan, dish; cassolette

Example Sentences

The author calls it a “space pastoral” — a pastoral traditionally portraying an idealized version of country life, only here the “country” is the galaxy and the “life” is sleeping in floating sacks, eating chicken cassoulet from sachets, and tending lab mice.

From Seattle Times

He’s the first to say that he has benefited from my job since my days in cooking school when I’d come home with pints of onion soup, a loaf of challah or scoops of cassoulet.

From Washington Post

Try contrasting flavors — like steak with Champagne or a rich cassoulet with a minerally white — or drink something just because you like it.

From Seattle Times

Yes, the bronzed roast chicken with a vinegar-sharpened, tarragon-brightened sauce is delicious, and, oui, the cassoulet is a strapping feast of garlicky sausage and duck confit amid a field of Tarbais beans.

From Washington Post

Try this broth-first, vegetarian take on a traditional cassoulet.

From New York Times