This video shows you how to prepare a Cassoulet, a traditional bean and meat stew from the south of France.

To make it, broad white beans are soaked overnight, then slow-cooked in a tomato-based stock with pork rinds and cured ham. The beans are then layered with other meats and sausages, cooked in an earthenware pot – the ‘cassole’ – and finally topped with pieces of duck confit – duck cured with salt, gently cooked in its own fat – before being served.

Ingredients and written instructions can be viewed here. View the original video here.

Good Living is the Cyprus Mail’s portal of curated content from across the internet, showcasing local and global ideas, cultural highlights, and scientific and technological developments to inspire a sustainable life.