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Traditional French Cassoulet with sausage, pork, and white beans in a pot.

Traditional French Cassoulet

A cozy, slow-cooked bean stew from the south of France, made with white beans, meats, and a flavorful broth, perfect for cold weather dining.
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Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 650
Ingredients Method Notes

Ingredients
  

Beans
  • 1 pound Dried white beans (like Great Northern or cannellini) Soaked overnight or quick soaked
  • 6 to 8 cloves Garlic, smashed or chopped
Vegetables
  • 1 large Onion, diced
  • 2 Carrots, diced
  • 2 stalks Celery, diced (optional) Adds nice flavor
Meats
  • 1 to 1.5 pounds French-style garlic sausage or good pork sausage Look for garlicky and well seasoned
  • 2 legs Duck confit or 4 to 6 bone-in chicken thighs Rich, comforting option
  • 6 to 8 ounces Pork belly, thick bacon, or salt pork
Broth and Seasoning
  • 6 to 8 cups Chicken stock (low sodium helps)
  • 1 to 2 tablespoons Tomato paste
  • 2 Bay leaves
  • 1 teaspoon Dried thyme or a few sprigs fresh thyme
  • Salt and black pepper To taste
  • optional Bread crumbs for the top Adds a nice crust
  • as needed Olive oil or duck fat If available

Method
 

Preparation
  1. Soak the beans overnight by covering them with plenty of water. For a quick soak, boil them for 2 minutes, then let them sit covered for 1 hour.
  2. Drain the beans and put them in a pot with diced onion, a few smashed garlic cloves, bay leaves, thyme, and enough stock to cover by a couple of inches. Simmer until the beans are mostly tender, about 45 to 70 minutes.
  3. In a large Dutch oven, brown the sausage and pork belly or bacon until golden. Remove and set aside.
  4. If using chicken thighs, brown them lightly in the same pot. If using duck confit, just warm it enough to handle.
Cooking
  1. In the pot with rendered fat, sauté the diced carrots, optional celery, and remaining garlic. Stir in the tomato paste and cook for about 1 minute.
  2. Combine the sautéed vegetables with the beans and some of their cooking liquid. Add the sausage and pork back in, then nestle the duck or chicken into the mixture.
  3. Cover and bake at 325°F (160°C) for about 2 hours, then uncover and bake an additional 45 to 90 minutes.
  4. Break the crust formed on top by pushing it down into the stew and letting it re-form, repeating this a couple of times for layers of flavor.
  5. Taste for salt and pepper, and let it rest for 15 to 20 minutes before serving.

Notes

For the best results, use good-quality sausage and keep enough liquid in the pot. The flavors improve the next day, so consider making it ahead.