Cassoulet Recipe: If you’re looking for the ultimate comfort food, look no further than cassoulet, a rich, slow-cooked French dish packed with white beans, tender meats, and an irresistible crust. This hearty meal originates from southern France and is a staple of French cuisine. It’s traditionally made with a mix of pork, sausage, and duck confit, though variations exist.
Cassoulet is more than just a meal—it’s an experience. The slow-cooking process develops deep, complex flavors, making every bite unforgettable. While it takes time to prepare, the effort is absolutely worth it!
Ingredients Required
Main Ingredients:
- White beans (such as Tarbais or Great Northern) – 2 cups
- Duck confit (legs or thighs) – 2 pieces
- Pork shoulder – 1 lb, cut into chunks
- Sausage (Toulouse or any garlic sausage) – 4 links
- Bacon or pancetta – ½ lb, diced
- Onion – 1 large, finely chopped
- Carrots – 2, diced
- Celery stalks – 2, diced
- Garlic – 4 cloves, minced
- Tomato paste – 2 tbsp
- Chicken or beef broth – 4 cups
- Fresh thyme – 2 sprigs
- Bay leaves – 2
- Breadcrumbs – 1 cup (for topping)
- Salt and black pepper – to taste
Optional Ingredients for Variations:
- Lamb (instead of pork) for a deeper flavor
- Goose fat for authenticity
- Herbes de Provence for extra seasoning
- Red wine for enhanced richness
Tips for Choosing the Best Ingredients:
- Use high-quality meats for the best flavor.
- Dried beans are better than canned ones—they hold their texture better.
- Fresh herbs elevate the taste compared to dried ones.
Essential Kitchen Tools
Before you start cooking, make sure you have the following tools:
Must-Have Cooking Equipment:
- Dutch oven or large heavy-bottomed pot
- Skillet for browning the meats
- Mixing bowls for soaking beans and prepping ingredients
- Wooden spoon for stirring
Alternative Tools If You Don’t Have a Dutch Oven:
- Slow cooker (for an easy hands-off method)
- Casserole dish + oven-safe pot
Preparation Before Cooking
Step 1: Soaking the Beans
- Place the dried white beans in a large bowl.
- Cover with water and let soak overnight (at least 12 hours).
- Drain and rinse before cooking.
Step 2: Preparing the Meat
- Duck confit: Remove excess fat and set aside.
- Pork shoulder: Cut into chunks and season with salt and pepper.
- Sausage: Slice into thick pieces.
Step 3: Prepping the Vegetables and Herbs
- Dice the onions, carrots, and celery.
- Mince the garlic.
- Tie the thyme and bay leaves together for easy removal later.
Step-by-Step Cooking Instructions
Step 1: Cooking the Beans
- Place the soaked beans in a pot with enough water to cover them.
- Add a bay leaf and bring to a boil.
- Simmer for 45 minutes until just tender, then drain.
Step 2: Browning the Meat
- Heat some duck fat (or oil) in a skillet.
- Sear the pork shoulder until browned, then set aside.
- Brown the sausage and bacon in the same skillet.
Step 3: Making the Flavorful Broth
- In the Dutch oven, sauté onions, carrots, celery, and garlic.
- Stir in tomato paste and cook for 2 minutes.
- Add the meats back into the pot.
- Pour in the broth and let simmer for 30 minutes.
Assembling the Cassoulet
- Preheat the oven to 300°F (150°C).
- In a large Dutch oven, layer the beans and meats.
- Pour enough broth to cover everything.
- Bake uncovered for 3-4 hours, stirring occasionally.
- Sprinkle with breadcrumbs in the last 30 minutes for a crispy crust.
Final Baking and Serving
Achieving the Perfect Crust:
- Let the cassoulet bake undisturbed for the last 30 minutes to form a golden crust.
- If needed, broil for a few minutes to crisp it up.
Best Side Dishes to Serve with Cassoulet:
- Crusty French bread
- Simple green salad
- Steamed vegetables
Wine Pairings:
- Red wines like Cahors or Côtes du Rhône complement the dish perfectly.
Cassoulet Variations and Regional Differences
- Castelnaudary Style: Pork-heavy, simple ingredients.
- Toulouse Style: Includes duck confit and Toulouse sausage.
- Carcassonne Style: Often includes lamb and partridge.
Tips for the Best Cassoulet
- Store leftovers in an airtight container for up to 5 days.
- Reheat slowly in the oven at 300°F for the best texture.
- Make ahead for deeper flavors—cassoulet tastes even better the next day!
FAQs about Cassoulet Recipe
1. What is cassoulet?
Cassoulet is a traditional French dish, originally from the southwest region, made with slow-cooked white beans, meats like duck confit, pork, and sausage, and aromatic herbs for deep, rich flavors.
2. Can I make cassoulet ahead of time?
Yes! Cassoulet actually tastes better the next day as the flavors have more time to meld. Simply reheat it on low heat before serving.
3. What beans are best for cassoulet?
Traditional cassoulet uses Tarbais beans, but you can substitute them with Great Northern beans or Cannellini beans if needed.
4. Can I make cassoulet vegetarian?
Absolutely! Swap the meat for hearty vegetables like mushrooms, eggplant, and carrots, and use vegetable broth to maintain a rich, comforting flavor.
5. How long does it take to cook cassoulet?
Cassoulet is a slow-cooked dish, typically taking 4 to 6 hours for the best results. However, you can make a quicker version in about 2 hours using canned beans.
6. Can I freeze cassoulet?
Yes! Cassoulet freezes well. Store it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat slowly.
7. What should I serve with cassoulet?
Cassoulet is hearty on its own, but a crusty baguette, light salad, or a glass of red wine pairs perfectly with it.
Conclusion
Cassoulet is a labor of love, but the result is an unforgettable dish full of deep, rich flavors. Try it once, and it might just become your new favorite comfort food!
