Let’s be clear from the start: a true Cassoulet is not a weeknight dinner. It’s a weekend project, a ritual. Hailing from the sun-drenched region of Occitanie, this is the king of all bean and meat stews. It’s hearty, rustic, and unapologetically rich. The first time I had it in a tiny village near Toulouse, I understood the meaning of comfort food. It’s a dish that demands patience and rewards you with a depth of flavor you simply can’t rush.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1 hour (plus soaking) | 4-5 hours | 5-6+ hours | 6-8 | A loving commitment |
Grab These
- 1 lb dried Tarbais or cannellini beans, soaked overnight
- 4 duck confit legs
- 1 lb pork shoulder, cut into large chunks
- ½ lb garlic sausage (Toulouse if you can find it), pricked
- 1 large onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 bouquet garni (thyme, bay leaf, parsley stalks)
- 8 cups chicken or duck stock
- ½ cup tomato paste
- Salt and black pepper
- 2 cups fresh breadcrumbs
Let’s Make It
Start by draining your soaked beans. In your largest Dutch oven or traditional cassoulet pot, brown the pork shoulder in a little duck fat or oil until deeply colored on all sides. Remove and set aside. Brown the sausages briefly and set those aside too.
In the same pot, sauté the onion and carrots until softened. Add the garlic and tomato paste and cook for another minute until fragrant. Now, add the drained beans, the bouquet garni, and the stock. Bring to a very gentle simmer.
Nestle the pork shoulder, duck confit, and sausages into the beans. The liquid should just barely cover everything. If it doesn’t, add a bit more stock or water. Let it simmer, partially covered, on the stovetop or in a 300°F (150°C) oven for 3-4 hours. You’re waiting for the beans to be perfectly tender and the meats to be falling apart.
Now, for the signature touch: the crust. Remove the pot from the oven and sprinkle a thick, even layer of breadcrumbs over the entire surface. Return it to the oven, uncovered, for another hour. The top will become a deep, golden-brown crust. The traditional way is to break this crust and push it down into the stew several times during cooking to build layers of flavor and texture.
My Two Cents
- Calories:Â A hearty 700+ per serving
- Storage:Â Improves over 2-3 days in the fridge. Reheat in the oven to re-crisp the top.
- Swaps:* No duck confit? Use more pork shoulder and a few extra sausages. It will still be deeply satisfying.
- Pro-Tip:* Do not stir the cassoulet after the initial simmer! Let the crust form and the flavors meld gently from the bottom up.
You Asked, I’m Answering
Q: This seems incredibly involved. Is there a shortcut?
A: You can use high-quality canned beans (rinsed) to skip the soaking. The texture will be slightly different, but it will save hours and still be delicious.
Q: Where can I find all these specific meats?
A: A good butcher is your best friend here. Duck confit and Toulouse sausage can often be found in the frozen section of high-end grocery stores or ordered online.