cas·sou·let (k s  -l  )n. A casserole of white beans, various meats, vegetables, and herbs, slowly simmered or baked in a slow oven. [French, stove dish, diminutive of cassolo, earthenware vessel, from casso, from Old Provençal cassa; see casserole.] |
cassoulet [ˌkæsəˈleɪ]
n
(Cookery) a stew originating from France, made from haricot beans and goose, duck, pork, etc.
[French, related to casse saucepan, bowl]
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