Cassoulet recipe

Cassoulet recipe

Cassoulet recipe

Let’s talk about Cassoulet—the dish that’s basically a warm, hearty, bean-filled hug from the south of France. Imagine a rustic casserole packed with tender white beans, savory sausage, duck confit, and maybe a hunk of pork, all slow-cooked together until the flavors meld into something so rich and comforting, it could make a grown adult weep with joy. Cassoulet is the kind of dish that doesn’t just fill your stomach; it fills your soul. It’s the culinary equivalent of curling up by a fireplace in a cozy cabin, except the cabin is in the French countryside.

Cassoulet is also incredibly versatile. Don’t have duck confit? Use chicken. Not a fan of pork? Skip it. The beauty of this dish lies in its adaptability—it’s a reflection of what you have on hand and what you’re craving. So, whether you’re hosting a dinner party, celebrating a special occasion, or just treating yourself to a little slice of French heaven, Cassoulet is the ultimate comfort food.

Recipe: Cassoulet
Serves 6-8

Ingredients:

  • 2 cups dried white beans (like cannellini or Great Northern), soaked overnight

  • 4 duck confit legs (or substitute chicken thighs)

  • 4 pork sausages (Toulouse sausage if you can find it)

  • 6 oz pork belly or pancetta, diced

  • 1 large onion, chopped

  • 4 garlic cloves, minced

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 4 cups chicken or duck stock

  • 1 can (14 oz) diced tomatoes

  • 2 tbsp tomato paste

  • 1 bouquet garni (a bundle of thyme, bay leaf, and parsley tied together)

  • 1 cup breadcrumbs

  • 1/4 cup fresh parsley, chopped

  • Salt and pepper, to taste

  • Olive oil, for cooking

Instructions:

  1. Cook the Beans (1 hour): Drain the soaked beans and place them in a large pot. Cover with water, bring to a boil, then reduce to a simmer. Cook for about 45 minutes until tender but not mushy. Drain and set aside.

  2. Brown the Meats (20 minutes): In a large Dutch oven or heavy pot, heat a drizzle of olive oil over medium heat. Brown the sausages and pork belly on all sides, then remove and set aside. If using duck confit, crisp the skin in the same pot and set aside.

  3. Sauté the Veggies (10 minutes): In the same pot, add the onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the tomato paste and cook for another minute.

  4. Assemble the Cassoulet (10 minutes): Add the cooked beans, diced tomatoes, bouquet garni, and stock to the pot. Stir to combine, then nestle the sausages, pork belly, and duck confit into the mixture. Season with salt and pepper.

  5. Simmer and Bake (2 hours): Preheat your oven to 300°F (150°C). Cover the pot and let it simmer on the stovetop for 30 minutes. Then, transfer the pot to the oven and bake for 1.5 hours, checking occasionally to make sure the liquid doesn’t dry out (add more stock if needed).

  6. Crisp the Top (10 minutes): Remove the pot from the oven and increase the temperature to 400°F (200°C). Sprinkle the breadcrumbs and parsley over the top, then return to the oven, uncovered, for 10 minutes until golden and crispy.

  7. Serve and Savor (5 minutes): Let the Cassoulet rest for a few minutes, then serve hot with a side of crusty bread and a glass of red wine.

Total Time: ~4 hours

Cassoulet: because sometimes, you need a dish that’s as hearty and unpretentious as your favorite flannel shirt.