French slow-cooked white bean stew with duck confit, sausage, and pork — soul-warming Languedoc classic.
Cassoulet is the king of French peasant dishes — white beans simmered slowly with duck confit, garlic sausage, and pork shoulder, finished with a golden breadcrumb crust. It's a long, loving labor that rewards patience with deeply layered, soul-warming flavor. Each region of southwest France (Castelnaudary, Carcassonne, Toulouse) claims their own version. The crust must be broken and reformed seven times — legend says.
Serves 8
Drain soaked beans. Cover with fresh water in pot. Bring to boil, simmer 1 hour until just tender. Reserve cooking liquid.
Heat 2 tbsp duck fat in heavy pot. Brown sausage and pork shoulder cubes. Set aside.
Add bacon to same pot. Render until crispy. Add onions, carrots, and garlic. Cook 10 minutes.
Add tomato paste, cook 2 minutes. Add wine, scrape browned bits. Add stock, thyme, and bay leaves. Simmer 5 minutes.
Add beans, sausage, pork, and 1 cup bean cooking liquid to pot. Bury duck confit pieces in mixture.
Cover and bake at 150°C for 2 hours. Stir gently halfway through.
Top with breadcrumbs and 1 tbsp duck fat. Bake uncovered at 180°C for 1 more hour.
Push down golden crust into beans 2-3 times during last hour, allowing new crust to form. The Castelnaudary tradition says 7 times.
Rest 15 minutes. Serve directly from pot with crusty bread and salad.
Use Tarbais beans if possible — they hold shape and absorb flavor beautifully.
Make a day ahead — cassoulet is even better the next day.
Add lamb shoulder for Carcassonne style.
Use canned beans for shortcut version (reduce cooking time).
Refrigerate up to 5 days. Reheat covered in oven with splash of stock.
Cassoulet's name comes from the cassole — the earthenware pot it's traditionally cooked in. Each southwest French town has its preferred version.
French specialty stores, gourmet groceries, or D'Artagnan online. It's worth the splurge — defines the dish.
Per serving (550g) · 8 servings total
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