What Is Cassoulet?
Cassoulet, or French Bean Stew, is one of the most comforting and hearty dishes in French country cooking. It’s slow-cooked, rich, and loaded with white beans, duck confit, pork shoulder, and Toulouse sausage.
The dish is baked slowly to create a thick, flavorful casserole, with a signature golden crust formation that develops from repeated stirring. Making a traditional French cassoulet takes time, but the result is so delicious and worth it.
Why I Love This Recipe?
The first time I had cassoulet It was served bubbling hot, with a crispy crust on top. After one bite, I knew I had to learn how to make it myself!
Now, this cassoulet recipe is almost a tradition in my home. I love the full processor preparing it, and obviously enjoying it with my family! It’s the kind of dish that feels both homey and luxurious, and it’s perfect for gathering around the table with family and friends.
Key Ingredients & Substitutions for Cassoulet
- White Beans (Haricot Beans) – Traditional beans for cassoulet. You can substitute cannellini beans if needed.
- Duck Confit – Adds deep flavor. If unavailable, use braised chicken thighs.
- Toulouse Sausage – A must-have! If you can’t find it, use garlic sausage or a mix of Italian sausage and smoked sausage.
- Pork Shoulder & Pork Belly – Essential for the meaty richness. You can substitute salt pork or pancetta.
- Duck Fat – Used for browning and richness. Goose fat or olive oil can work as alternatives.
- Chicken Stock – The liquid base for the stew. Homemade is best, but a high-quality store-bought stock works too.
- Aromatic Vegetables – Onions, carrots, celery, and garlic build the flavor.
- Bay Leaves, Cloves, and Parsley – Traditional herbs and spices that add depth.
- Gelatin – Helps create a thick and very flavorful broth. I love to use my homemade chicken stock that if full of natural collagen and its naturally thick, after it cools, but feel free tu substitute it with already made gelatin.
Equipment You’ll Need
Large Dutch Oven or Earthenware Pot – For slow cooking the cassoulet. You can also use a large oven safe pot.
Skillet – For browning the meats.
Wooden Spoon – Helps with stirring without breaking the beans.
Oven – Essential for creating that signature cassoulet crust.
Step-by-Step Instructions for Perfect Cassoulet
Step 1: Prepare the Beans
- Soak the Beans: Place 500g (2 ½ cups) white beans in a large bowl, cover with water, and soak overnight.
- Cook the Beans: Drain and transfer to a pot with 2 bay leaves, 2 whole cloves, and a peeled onion. Cover with fresh water and simmer for 1 hour until tender. Drain and set aside.
Step 2: Prepare the Meats
- Brown the Pork & Sausage: In a Dutch oven, heat 2 tbsp duck fat. Brown 500g (1 lb) pork shoulder and 300g (10 oz) Toulouse sausage, then set aside.
- Sear the Duck Confit: Add the duck legs to the pot and sear until golden. Remove and set aside.
Step 3: Assemble the Cassoulet
- Sauté the Aromatics: In the same pot, sauté 1 chopped onion, 2 diced carrots, 2 celery stalks, and 4 minced garlic cloves.
- Deglaze the Pot: Add 1 cup (240ml) chicken stock, scraping up the browned bits.
- Layer the Ingredients: Return the meats to the pot, followed by the beans, and pour in enough chicken stock to cover.
- Slow-Cook: Simmer on low for 1 hour, allowing the flavors to blend.
Step 4: Bake & Create the Crust
- Preheat the Oven: Set to 160°C (325°F).
- Bake Uncovered: Transfer the Dutch oven to the oven and bake for 2 hours. Stir occasionally to create the signature cassoulet crust formation.
- Final Crust: For a traditional finish, let the top brown without stirring for the last 30 minutes.
Expert Tips for the Best Cassoulet
- Don’t Skip Soaking the Beans – It ensures they cook evenly.
- Use Quality Meat – The better the duck confit, pork, and sausage, the richer the dish.
- Let It Rest – Cassoulet tastes better the next day as the flavors develop.
- For Extra Crust – Bake uncovered longer, stirring 2-3 times for multiple layers of crust.
Serving Suggestions
Serve cassoulet hot, straight from the oven, with crusty French baguette bread. A simple green salad with vinaigrette balances the richness. Pair with a bold red wine like a Languedoc blend or Côtes du Rhône.
Make-Ahead and Storage
- Make-Ahead – Cassoulet tastes better the next day.
- Storage – Store in the fridge for up to 5 days.
- Freezing – Portion and freeze for up to 3 months.
Frequently Asked Questions (FAQ)
Can I make cassoulet without duck confit?
Yes! Braised chicken thighs are a good substitute, though the flavor will be slightly different.
How long should I cook cassoulet for the best flavor?
The longer, the better! A full 3-hour slow cook allows all the flavors to meld beautifully.
Can I use canned beans instead of dried?
While dried beans are traditional, canned beans can be used in a pinch. Just reduce the cooking time.
Traditional French Cassoulet (French Bean Stew)
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
Description
A delicious and traditional French cassoulet recipe is slow cooked with white beans, duck confit, Toulouse sausage, and pork shoulder to make a rich and comforting meal.
Ingredients
- 500g (2 1/2 cups) white beans
- 6 duck legs (confit)
- 300g (10 oz) Toulouse sausage
- 500g (1 lb) pork shoulder
- 2 tbsp duck fat
- 1 onion, 2 carrots, 2 celery stalks, 4 garlic cloves
- 2 bay leaves, 2 whole cloves
- 1 cup (240ml) chicken stock
Instructions
- Soak the beans by placing 500g (2 ½ cups) of white beans in a large bowl. Cover them completely with water and let them soak overnight. This softens the beans and reduces cooking time.
- Drain the soaked beans and transfer them to a large pot. Add 2 bay leaves, 2 whole cloves, and a peeled onion to infuse flavor. Cover with fresh water and bring to a simmer. Cook for about 1 hour or until the beans are tender but not mushy. Drain and set aside.
- In a Dutch oven, heat 2 tablespoons of duck fat over medium heat. Add 500g (1 lb) of pork shoulder and 300g (10 oz) of Toulouse sausage. Sear them until they develop a deep golden-brown crust, then remove and set aside.
- In the same pot, place the duck confit legs skin-side down. Cook until the skin turns crispy and golden, then remove and set aside with the other meats.
- Using the same Dutch oven, add 1 chopped onion, 2 diced carrots, 2 celery stalks, and 4 minced garlic cloves. Cook over medium heat until the vegetables soften and release their aroma.
- Pour in 1 cup (240ml) of chicken stock, scraping the bottom of the pot with a spoon to lift all the flavorful browned bits.
- Return the browned pork, sausage, and duck confit to the pot. Add the cooked beans on top, then pour in enough additional chicken stock to fully submerge all the ingredients.
- Reduce the heat to low and let the cassoulet simmer gently for 1 hour. This step helps the flavors blend together before baking.
- Preheat the oven to 160°C (325°F) while the cassoulet is still simmering.
- Transfer the Dutch oven to the oven and bake for 2 hours without a lid. Stir occasionally to encourage the formation of the cassoulet’s signature crust.
- For an authentic finish, stop stirring during the last 30 minutes of baking to allow a deep golden crust to form on top. This crust is an essential feature of a traditional cassoulet.
Notes
Soaking beans overnight improves texture and shortens cooking time.
Cassoulet tastes even better the next day—make it ahead for deeper flavor.
If you want a richer dish, use homemade stock instead of store-bought.
Stirring a few times while baking creates multiple layers of golden crust.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main dish
- Cuisine: French
Nutrition
- Calories: 650 kcal
- Sugar: 6g
- Fat: 30g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Protein: 55g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
