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Cassoulet French meat and bean stew served
Golden crust Cassoulet in a clay pot

Classic French cassoulet

Author: Flavelo
Recipes Main Courses
Cassoulet is the glory of French peasant cuisine: a filling, warming dish where beans cook to creaminess, and meats (sausage, duck, pork) impart their fat and flavour to the whole bowl. Named after the 'cassole' clay pot. The secret is patience: during slow roasting, the crust forming on top must be broken back into the sauce multiple times to make the dish even richer.
🕒 Prep Time 12 hrs
🍳 Cook Time 3 hrs
⌛ Total Time 15 hrs
🍽️ Servings 6 servings
🔥 Calories 820 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Large clay pot or cast-iron casserole: For slow cooking in the oven.
  • Frying pan: For browning the meats.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Sulphur dioxide

Instructions

1 ✓

Soak the beans in cold water the night before (min. 12 hours). The next day, drain the water, put them on to boil in fresh water for 45-60 minutes until semi-soft. Drain, but reserve the cooking liquid!

Tip: Soaking rehydrates the grains so they cook evenly.
2 ✓

In a frying pan, brown the pork cubes and sausage rounds in the duck fat. Remove them. In the same pan, sauté the chopped onion, garlic, and diced carrots.

Tip: All the flavour stays in the pan: the onion dissolves the meat's browned bits.
3 ✓

Add the tomato, wine, and herbs to the vegetables and bring to a simmer.

Tip: This 'sofrito' provides the base flavour that will permeate the beans.
4 ✓

Layer in the clay pot: half the beans at the bottom, then the meats (except duck) and vegetable base, then the remaining beans. Nest the duck legs on top, skin side up. Pour over enough reserved bean water to just cover the beans (duck should stick out).

Tip: The duck leg roasts crispy on top while its fat drips down onto the beans.
5 ✓

Sprinkle with breadcrumbs. Bake in a 160°C oven for 2-3 hours. If the top browns, break it back into the crust with a spoon (repeat this 2-3 times).

Tip: Breaking the crust thickens the dish and enriches its flavour.

Recipe FAQ

I don't have duck fat, what should I use?
You can use lard or oil, but duck gives the distinctive taste.
The beans turned to mush.
You precooked them too long. They soften for hours in the oven, so they should remain slightly hard after precooking.

Ingredients

  • 500 g Dried white beans (Cannellini or Haricot)
  • 300 g Sausages (Toulouse style, not dried)
  • 400 g Pork shoulder or hock (with skin)
  • 4 pcs Duck confit legs (or roasted)
  • 1 head Onion
  • 3 cloves Garlic
  • 2 pcs Carrots
  • 400 g Chopped tomatoes (tinned)
  • 200 ml Dry white wine
  • 5 g Fresh thyme
  • 2 pcs Bay leaves
  • 50 g Breadcrumbs
  • 30 g Duck fat (from the confit)
  • 1 tsp Salt
  • 1 tsp Pepper