Cassoulet is a rich, slow-cooked French casserole originating from the Languedoc region. This hearty dish combines white beans with tender meats such as duck confit, pork, and sausage, all simmered in a flavorful broth.
Cassoulet is perfect for a comforting dinner and pairs well with crusty bread and a glass of red wine.
Traditional Cassoulet
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Mixing bowls
- Sharp knife and cutting board
- Strainer
- Baking dish (if finishing in the oven)
Ingredients
For the beans
- 1 pound dried white beans (e.g., Tarbais, Great Northern, or Cannellini)
- 6 cups water
- 2 bay leaves
- 4 cloves garlic, minced
- 1 onion, halved
- 1 tsp salt
For the meat
- 4 duck confit legs
- 1 pound pork shoulder, cut into chunks
- 1/2 pound pancetta or salt pork, diced
- 4 garlic sausages (or Toulouse sausages)
- 1 onion
- 2 carrots, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 cup dry white wine
- 4 cups chicken or beef stock
For the topping
- 1 cup breadcrumbs
- 2 tbsp duck fat or butter
Instructions
Preparing the Beans
- Soak the Beans: Place the dried beans in a large bowl, cover with water, and soak overnight.
- Cook the Beans: Drain the beans and transfer them to a pot with fresh water. Add bay leaves, garlic, onion, and salt. Simmer for about 1 hour until tender but not mushy. Drain and set aside.
Cooking the Meat
- Brown the Pancetta: In a large Dutch oven, cook the pancetta over medium heat until crispy. Remove and set aside.
- Cook the Sausages: Brown the sausages in the pot, then remove and slice them into thick pieces.
Assembling and Finishing
- Prepare Topping: Mix breadcrumbs with duck fat or butter, then sprinkle over the top.
- Bake (Optional): Bake uncovered at 350°F (175°C) for 30–40 minutes until golden brown and bubbling.
Video
Notes
Cooking Tips
- Use High-Quality Sausages: Traditional Toulouse sausages work best, but garlic sausages or even bratwurst can be used.
- Make it Ahead: Cassoulet tastes even better the next day as the flavors meld together.
- Crispy Topping: For a more authentic finish, break the crust and stir it into the cassoulet a few times while baking.
Nutrition
A Dish of Time and Tradition
Cassoulet is not a dish you rush. It demands time, but in return, it rewards you with an incredible depth of flavor. Like bouillabaisse, in the past, French villagers would prepare cassoulet in communal ovens, letting it cook for hours until the beans absorbed all the goodness of the meats.
The slow simmering process transforms simple ingredients—white beans, pork, duck, and sausage—into something extraordinary.
There’s even a bit of friendly rivalry when it comes to cassoulet. Towns like Castelnaudary, Carcassonne, and Toulouse each claim to have the best version. Castelnaudary’s is considered the most traditional, with duck confit, pork, and beans at its heart.
Toulouse adds a little extra indulgence with its famous sausage. Carcassonne? They sometimes throw in lamb. No matter the variation, one thing remains constant: cassoulet is always rich, comforting, and deeply satisfying.
How to Enjoy Cassoulet
Cassoulet is best served with good company. Pair it with a rustic French baguette to soak up the sauce, and pour a glass of bold red wine, like a robust Languedoc or a Côtes du Rhône. It’s a dish meant to be shared, filling both stomachs and hearts with its rich, comforting embrace.
One more thing: if you have leftovers, lucky you! Cassoulet tastes even better the next day. The flavors deepen, making it one of those rare meals that only improves with time.
Summary
If you ever find yourself in the mood for something truly special—something that takes patience, care, and love—cassoulet is the dish for you.
It’s not just food; it’s a tradition, a piece of history, and a hug in a bowl.