Cassoulet is not a recipe; it’s a commitment. It’s a hearty, rustic casserole from the south of France that’s built around white beans and an abundance of preserved meats. Every family has their own version, and this is mine. It’s a project for a lazy weekend, but the result—a crusty, savory, soul-warming feast—is one of the most rewarding things you’ll ever make.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1 hour+ | 3-4 hours | 4-5+ hours | 8+ | A weekend project |
Grab These
- 1 lb dried Tarbais or cannellini beans, soaked overnight
- 1 lb pork shoulder, cut into chunks
- 4-6 duck confit legs
- 1 lb garlic sausage (Toulouse if you can find it)
- 1 large onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1/2 cup tomato paste
- 8 cups chicken or duck stock
- 1 bouquet garni (thyme, parsley, bay leaf)
- Salt, pepper, and a pinch of cloves
- 2 cups breadcrumbs
Let’s Make It
Drain your soaked beans. In your largest Dutch oven or cassoulet pot, sauté the pork shoulder until browned. Remove, then brown the duck confit and sausage. Remove all the meat.
In the same pot, cook the onion and carrots until soft. Add the garlic, tomato paste, and a pinch of cloves, and cook for 2 more minutes. Add the drained beans, the bouquet garni, and the stock. Bring to a simmer.
Nestle all the browned meats (pork, duck, sausage) into the beans. The liquid should just barely cover the beans and meat. If not, add a bit more stock or water. Simmer gently, partially covered, on the stovetop or in a 300°F (150°C) oven for 2-3 hours.
Now, for the signature crust. Sprinkle a thick layer of breadcrumbs over the top. Continue to cook, uncovered, for another hour. The crust will form and become golden. Traditionally, you break the crust and push it down into the stew several times to build layers of flavor.
My Two Cents
- Calories: A hearty 700+ per serving
- Storage: Fantastic for days. Reheat in the oven to re-crisp the top.
- Swaps:* No duck confit? Use more pork shoulder and sausage. It will still be delicious.
- Pro-Tip:* Don’t stir the cassoulet after the initial simmer! Just let it bubble away gently. The crust is sacred.
You Asked, I’m Answering
Q: This has so many ingredients! Is there a shortcut?
A: You can use high-quality canned beans (rinsed) to skip the soaking. It won’t be quite the same, but it will still be wonderful and cut the cooking time significantly.
Q: Where do I find duck confit?
A: Many well-stocked grocery stores carry it in the frozen or refrigerated section, or you can order it online.