Cassoulet Toulousain

Cassoulet Toulousain. Dry the cubes of pork shoulder with paper towels. Drain beans and put them in a large casserole or kettle.

Put the ham hocks, pork shoulder cubes and skin in a large dish; season lightly with salt and pepper. Drain beans and put them in a large casserole or kettle. Dry the cubes of pork shoulder with paper towels.

Transfer the cassoulet to the middle shelf of the oven.

J'ai rarement goûté un plat aussi savoureux que ça!

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Cassoulet Toulousain

Transfer the cassoulet to the middle shelf of the oven.

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