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A real treat from the South West of France.
The cassoulet (which for a long time was called estouffet) takes the name of its container, the cassoule: a terracotta pot that was placed in the fire to cook gently throughout the day. French people always debate and argue about the origins and true recipe of Cassoulet. Does it comme from Carcassone, Toulouse or Pau ? Let’s not talk about these neverending and pointless discussions. If no one knows the true reciepe, we know the secret ingredient : love !
per serve of 390g
Chicken, Tomato, Cooked Cannellini Beans, Water, Onion, Pepperoni Sausage, Tomato Paste, Tapioca, Canola Oil, Salt, Pepper, Herbs, Garlic.
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