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Mounjetado

Gastronomy, holidays & weekends guide in the Ariège

Mounjetado - Gastronomy, holidays & weekends guide in the Ariège
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Also known as mongetada, mounjetado is an Ariège variant of cassoulet. Its name comes from the Occitan word mongeta, meaning bean. This recipe originally consisted of a mixture of beans cooked with meat leftovers. Today it's a celebration dish that is eaten with pork and fatty duck, and often served at village fêtes.

There are several variations depending on the area, but in Ariège, the recipe is always the same. Mounjetado is made of lingot beans, onions, carrots, duck confit, rind, heel of ham, duck carcass, duck fat, Toulouse sausages and duck leg confit. The whole thing is seasoned with herbs such as laurel and thyme, and salt and pepper.

The Tasto Mounjetos brotherhood in Comminges, a region straddling Ariège, Gers, Haute-Garonne and Hautes-Pyrénées, regularly organises events to promote this typical product of South-Western cuisine.

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