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; see cassolette

Example Sentences

Maybe the most ambitious bar food menu of any new drinking spot, the bites include duck confit cassoulet re-imagined as deep-fried orbs for finger food.

From Seattle Times • Mar. 3, 2022

The name "casserole" refers both to the finished dish and its cooking vessel; this one-potter's centuries-long history spans continents and age-old recipes from Lebanon's eggplant-and-chickpea maghmour to France's sausage-and-bean cassoulet.

From Salon • Nov. 26, 2021

This may be the point in the article in which you’re thinking: “But I already made cassoulet and croquembouche at 4 a.m. the night before when I couldn’t sleep.”

From Slate • Nov. 3, 2020

If you think of cassoulet as something best eaten in cold months, McClure’s vivid composition proves otherwise.

From Washington Post • Jun. 11, 2020

Jonas played along, scanning the thing as if there was suddenly something new there—rabbit cassoulet, filet mignon.

From "Bone Gap" by Laura Ruby