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Traditional French Cassoulet

This classic French Cassoulet is a hearty and flavorful stew, perfect for a cold evening. Learn how to make this rustic dish with white beans, various meats, and aromatic herbs.

Prep Time
1 hour (plus overnight soaking)
Cook Time
3-4 hours
Servings
6-8
Ingredients
  • 500 g Dried White Beans (Haricot or Tarbais)
  • 200 g Salt Pork or Slab Bacon
  • 2 legs Duck Confit
  • 2 links Garlic Sausage (Toulouse or similar)
  • 500 g Pork Shoulder
  • 1 Onion
  • 2 Carrot
  • 1 Celery Stalk
  • 4 cloves Garlic
  • 2 tablespoons Tomato Paste
  • 250 ml Dry White Wine
  • 1.5 liters Chicken or Vegetable Broth
  • 2 Bay Leaf
  • 1 teaspoon Thyme
  • 50 g Breadcrumbs
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Black Pepper

Soaking the Beans

Place the dried white beans in a large bowl and cover with cold water. Soak overnight, or for at least 8 hours. Drain and rinse the beans thoroughly before cooking.

Preparing the Meats

Cut the salt pork or slab bacon into lardons (small strips). If using a whole pork shoulder, cut it into 2-inch cubes. If the Duck Confit is cold, bring to room temperature to render some of the fat, separate the meat from the bone. The sausage should be cut into 2-inch pieces.

Sautéing the Aromatics

In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the lardons and cook until crispy. Remove the lardons and set aside, reserving the rendered fat in the pot. Add the chopped onion, carrot, and celery to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another minute until fragrant.

Cooking the Beans and Pork

Add the drained and rinsed white beans and pork shoulder to the pot with the aromatics. Pour in the dry white wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pot. Add the chicken or vegetable broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer gently for 1.5-2 hours, or until the beans are tender but still hold their shape. Season with salt and pepper to taste.

Assembling the Cassoulet

Preheat your oven to 160°C (325°F). Remove the bay leaves from the bean mixture. In a large casserole dish or individual ramekins, layer the cooked beans, pork, sausage, and duck confit. Sprinkle the top with breadcrumbs. Drizzle with a little olive oil or duck fat.

Baking the Cassoulet

Bake the cassoulet in the preheated oven for 1.5-2 hours, or until the top is golden brown and the stew is bubbling. During baking, occasionally press down on the crust that forms to incorporate it back into the stew. This will help to create a richer, more flavorful dish.

Resting and Serving

Let the cassoulet rest for 15-20 minutes before serving. This allows the flavors to meld together. Serve hot, garnished with fresh parsley if desired.

Nutrition Facts Estimated per 100g of product

Please note that these values are estimates and may vary depending on specific ingredients and cooking methods.
Calories: 250-300kcal, Protein: 15-20g, Fat: 15-20g, Carbohydrates: 15-20g

Other Considerations for Nutrition

Cassoulet is a rich and calorie-dense dish. Consider using leaner cuts of pork and reducing the amount of salt pork to lower the fat content. Adjust portion sizes to manage calorie intake. This dish is high in protein and fiber from the beans. Contains gluten due to bread crumbs.

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FAQ

  • Can I use canned beans instead of dried beans?

    While dried beans are recommended for the best flavor and texture, you can use canned beans in a pinch. Use about 4 cans (15 ounces each) of drained and rinsed white beans. Reduce the simmering time accordingly.
  • Can I substitute the duck confit?

    If you can't find duck confit, you can substitute it with cooked duck legs or chicken thighs. You can also use smoked sausage for added flavor.
  • How long can I store cassoulet?

    Cassoulet can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.
  • Can I freeze Cassoulet?

    Yes, Cassoulet freezes well. Allow to cool completely before freezing in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.