Cassoulet originated from the Languedoc region of southern France, and originally consisted of haricot beans cooked in a stew pot with pork rind and seasoning. Over the years many different versions have evolved, and the recipe below is based on the Toulouse version. It’s open to interpretation of course, but don’t worry about authenticity; instead, just enjoy it for what it is – a delicious, rich dish that’s a classic of French country cooking.