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Cassoulet with lamb, one-pot dish with beans and sausage
Traditional French one-pot dish with lamb and white beans

Lamb Cassoulet

Author: Flavelo
Recipes Main Courses
Cassoulet is the mythical bean dish of Southern France (Languedoc), around which veritable religious wars rage regarding the 'true' recipe. The essence, however, is constant: white beans, meats, and time. The goal is for the beans to cook to a creamy consistency in the meats' fat, while a dark, crispy crust forms on top. According to tradition, this crust must be 'broken' (pushed back into the liquid) seven times during baking so the final layer becomes truly rich.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 750 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Earthenware or cast iron pot: For heat retention.
  • Oven: For slow cooking.

Allergen Information

⚠️ Cereals containing gluten (breadcrumbs)
⚠️ Sulphites (sausage)

Instructions

1 ✓

Drain the soaked beans, place in fresh water, and parboil for 20 minutes (do not salt!). Drain.

Tip: Salt toughens the bean skin, so we salt later.
2 ✓

In a pot, fry the bacon and sausage, then remove. Brown the lamb in the fat until golden brown.

Tip: Lamb fat gives the distinctive flavour, don't skimp on the fat.
3 ✓

Sauté the onion and garlic in the remaining fat. Stir in the tomato purée.

4 ✓

Assemble the dish (preferably in an earthenware pot): Layer the beans, meats, and onion base. Tuck the herbs in between. Pour over the stock just to cover.

Tip: Beans should be on top too, not just meat.
5 ✓

Place in a 150°C oven uncovered. Bake for approx. 2-3 hours. When the top forms a skin, break it with a spoon and stir part of the crust in (repeat this).

Tip: Evaporation of liquid concentrates the flavours.
6 ✓

In the last 30 minutes, sprinkle with breadcrumbs to get a crispy top.

Recipe FAQ

Why did the beans stay hard?
Acidic environments (tomato) inhibit beans softening. Add the tomato only when the beans are almost tender, or pre-cook the beans!
It became too dry.
Beans absorb huge amounts of liquid. Check during baking and top up with stock if necessary.

Ingredients

  • 500 g Lamb shoulder (diced)
  • 300 g Dried white beans (e.g. Cannellini, soaked overnight)
  • 200 g Smoked sausage (Toulouse or similar)
  • 150 g Bacon or Pancetta (diced)
  • 2 heads Onions (chopped)
  • 4 cloves Garlic (crushed)
  • 2 tbsp Tomato purée
  • 1 l Chicken or lamb stock
  • 3 sprigs Fresh thyme
  • 2 pcs Bay leaves
  • 50 g Breadcrumbs (for topping)
  • 2 tbsp Duck fat or oil