A rich, slow-cooked casserole from southern France containing meat and white beans, typically including duck, goose, lamb, pork, or sausages.
From Occitan 'caçolet,' derived from 'caçòla' meaning 'pan' or 'casserole dish.' The dish originated in the Languedoc region during the Middle Ages, with the town of Castelnaudary claiming to be its birthplace.
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