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A rich, comforting cassoulet simmers in a large pot

Traditional Cassoulet

Cassoulet is a rich, slow-cooked French casserole originating from the Languedoc region
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Prep Time 30 minutes
Course Main Course
Cuisine French
Servings 6 servings
Calories 750 kcal

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.
    White beans soaking in water
  • 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.
    Sautéed chicken thighs and sausages

Assembling and Finishing

  • Prepare Topping: Mix breadcrumbs with duck fat or butter, then sprinkle over the top.
    Close-up view of a flavorful stew
  • Bake (Optional): Bake uncovered at 350°F (175°C) for 30–40 minutes until golden brown and bubbling.
    A vibrant yellow Dutch oven, filled with a rich, dark stew

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

Calories: 750kcal
Keyword Cassoulet, Comfort Food, Duck Confit, French Cuisine
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