French Cuisine

Cassoulet Recipe – French Special

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Cassoulet Recipe – French Special

The Cassoulet Recipe is a rich, hearty French stew that hails from the Languedoc region and combines slow-cooked white beans, pork shoulder (or belly), savory sausages, and duck legs to build deep, comforting flavors. Aromatics like onions, garlic, carrots, and celery simmer with herbs such as thyme and bay leaf, while crushed tomatoes and white wine lend acidity and complexity. Ideal for cold weather, cozy gatherings, or a special family meal, this dish delivers rustic comfort with every spoonful.

  • Prep Time30 min
  • Cook Time3 hr
  • Total Time3 hr 30 min

For the Beans:

  • 1 pound (450 grams) dried white beans (e.g., cannellini, great northern, or navy beans)
  • Water (for soaking)

For the Cassoulet:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 pound (225 grams) pork shoulder or pork belly, cut into chunks
  • 1/2 pound (225 grams) pork sausages (e.g., Toulouse or Italian sausages)
  • 1/2 pound (225 grams) duck legs or thighs (optional, can be substituted with chicken)
  • 1 cup (250 ml) chicken or beef broth
  • 1 cup (250 ml) dry white wine
  • 1 can (14.5 ounces/400 grams) crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon dried rosemary (optional)
  • 1 cup (100 grams) fresh breadcrumbs (for topping)
  • Salt and pepper to taste

Cassoulet Recipe Ingredients:

1

Soak Beans: Rinse and soak dried beans in water for 8 hours or overnight. Drain before use.

2

Prepare Ingredients: Preheat oven to 350°F (175°C). Sauté onions, garlic, carrots, and celery in olive oil.

3

Brown Meats: Brown pork, sausages, and duck legs in the pot. Set aside.

4

Simmer: Cover and simmer for 45 minutes to 1 hour until rabbit is tender.

5

Prepare Topping: Mix fresh breadcrumbs with olive oil.

6

Finish: Remove from oven, discard bay leaves, season, sprinkle breadcrumbs on top, and bake uncovered for 20-30 minutes until crispy.

7

Serve: Rest briefly before serving with a green salad and crusty bread.

Recipe Notes:

Bean Substitutes & Soaking: If you’re short on time, canned white beans can replace dried ones — but soak dried beans overnight to ensure even cooking and creamy texture.

Meat Variations: Traditional cassoulet includes pork, sausage, and duck, but you can switch in chicken thighs or lamb for variation without losing richness.

Wine Choice & Flavor Balance: Dry white wine brings brightness, but a light red wine works if preferred — adjust broth seasonings to balance flavor.

Breadcrumb Topping & Texture: The breadcrumb topping gives a satisfying crunch — mix with herbs or a bit of grated cheese if you want more flavor contrast. Bake uncovered at the end to crisp up the top.

Liquid Management: Cook uncovered toward the finish if the cassoulet is too soupy; this reduces excess liquid and improves consistency.

Serving & Storage: Let cassoulet rest briefly before serving so flavors settle. Store leftovers in an airtight container; reheat gently to preserve texture and prevent meat from becoming dry.

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