Cassoulet is the slow-simmered comfort food of southwest France, built from creamy white beans and a generous mix of duck confit, pork, and sausage.
A gentle bean simmer followed by a hot oven creates the signature contrast: tender beans underneath and a savory browned crust on top.
Keep the beans just covered with stock while they cook. If they dry out before becoming tender, add hot stock a little at a time.
Serving Suggestions
Bring the cassoulet to the table in its earthenware dish with crusty bread and a crisp green salad dressed with mustard vinaigrette.
Recipe Notes
Cassoulet can be assembled a day ahead and baked before serving. Refrigerate leftovers for up to 4 days and reheat gently.
French Cassoulet
A hearty French casserole of creamy white beans, duck confit, pork sausage, and slow-cooked pork under a golden crust.
Equipment
- Large Dutch oven
- Heavy skillet
- Colander
- Deep ovenproof casserole
Ingredients
Beans and Aromatics
- 1 lb dried cannellini beans soaked overnight and drained
- 1 large onion diced
- 2 medium carrots diced
- 4 cloves garlic minced
- 1 leaf bay leaf
- 1 tsp salt plus more to taste
Meats and Sauce
- 1 lb pork shoulder cut into 1-inch cubes
- 8 oz garlic pork sausage cut into pieces
- 2 legs duck confit meat separated into large pieces
- 2 cups chicken stock plus more as needed
- 1 cup crushed tomatoes
- 2 tbsp olive oil
Crust
- 1/2 cup fresh breadcrumbs
- 2 tbsp fresh parsley chopped
Instructions
Simmer the Beans:
- Place the soaked beans, onion, carrots, garlic, bay leaf, and salt in a Dutch oven. Cover with fresh water and simmer for 45 to 60 minutes, until just tender.
- Drain the beans, reserving 2 cups of the cooking liquid. Remove the bay leaf.
Brown the Meats:
- Heat the olive oil in the Dutch oven. Brown the pork in batches, then brown the sausage. Add the crushed tomatoes and stock, scraping up browned bits.
- Return the beans and pork to the pot. Simmer gently for 30 minutes, adding reserved bean liquid as needed to keep everything moist.
Bake:
- Heat the oven to 375°F (190°C). Transfer the bean mixture to a deep casserole and nestle in the duck confit and sausage.
- Mix the breadcrumbs and parsley over the top. Bake for 35 to 45 minutes, until bubbling and deeply browned. Rest for 10 minutes before serving.
Notes
- Do not overcook the beans before baking; they should still hold their shape.
- A shallow crust forms best when the casserole is wide rather than very deep.
Nutrition
Calories: 760kcalCarbohydrates: 57gProtein: 43gFat: 38gSaturated Fat: 13gCholesterol: 145mgSodium: 1180mgFiber: 13gSugar: 7g