• masculine A rich stew from Languedoc consisting of haricot beans which have been simmered in a flavoured bouillon, layered in an earthenware pot with lamb or fresh and smoked pork, smoked sausages, possibly confit d’oie, onions, carrots and a pig’s foot for its gelatine content. Cooked slowly in a casserole in the oven, the lid being removed towards the end to develop a crust on the surface.


  • noun a French stew of haricot beans cooked in a casserole with meat