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bean stew

Mongetada ariégeois

The cassoulet of the Pyrenees that must must must be made with coco de Pamiers beans or it just ain’t right.

Other ingredients include couenne, ham, duck wings, neck and other bits, a lot of duck fat, and plenty of confits de canard and saucisse de Toulouse.

Also spelled mounjetado.


Soups, stews and casseroles

Text © Dana Facaros

Image by Marianne Casamance