Classic Cassoulet Casserole Recipe

Cassoulet is a slow-cooked French casserole from the Languedoc region, traditionally made with white beans, pork, and preserved duck or goose. This home-friendly version simplifies the classic by using readily available meats—pork shoulder, sausage, and bacon—while keeping the rich, rustic flavor and creamy bean texture that make cassoulet so beloved. It’s a hearty, one-dish meal that tastes even better the next day.

Ingredients

1 lb (450 g) dried white beans (Great Northern or cannellini), soaked overnight
4 slices thick-cut bacon (about 4 oz / 115 g), cut into 1-inch pieces
1 lb (450 g) pork shoulder, cut into 1½-inch cubes
1 lb (450 g) garlic sausage (or kielbasa), sliced into ½-inch rounds
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 can (14.5 oz / 411 g) diced tomatoes, drained
4 cups (960 ml) chicken broth, plus more if needed
2 tablespoons (30 g) tomato paste
1 bay leaf
1 teaspoon dried thyme
½ teaspoon black pepper
1 cup (100 g) fresh breadcrumbs
2 tablespoons (28 g) butter, melted

Instructions

Drain the soaked beans and rinse. Place them in a large pot, cover with water by 2 inches, and bring to a boil. Reduce heat and simmer for 30 minutes. Drain and set aside.
Preheat oven to 325°F (163°C).
In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
Season the pork cubes with salt and pepper. In the same pot, brown the pork in batches over medium-high heat, about 3 minutes per side. Remove and set aside.
Add the sausage slices to the pot and cook until browned, about 2 minutes per side. Remove and set aside.
Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes, bay leaf, thyme, and black pepper. Cook for 2 minutes.
Return the bacon, pork, and sausage to the pot. Add the drained beans and pour in the chicken broth. The liquid should just cover the ingredients; add more broth if needed.
Bring to a simmer on the stovetop, then cover the pot and transfer to the oven. Bake for 2 hours.
After 2 hours, remove the pot from the oven. The beans should be tender and the meat fork-tender. If the mixture looks too dry, add ½ cup (120 ml) of broth or water.
In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle evenly over the cassoulet.
Return the pot to the oven, uncovered, and bake for 30 more minutes, until the top is golden and crusty.
Let rest for 10 minutes before serving. Remove the bay leaf.

Tips

Soak the beans overnight for the best texture. If short on time, use the quick-soak method: cover beans with water, boil for 2 minutes, then let sit for 1 hour before draining and proceeding.
Don’t skip browning the meats—this step builds deep flavor that carries the whole dish.
If the cassoulet becomes too thick during baking, add a little hot broth to loosen it. Conversely, if it’s too soupy, leave the lid off for the last 30 minutes.
For a more traditional crust, after the final bake, you can break the crust with a spoon and sprinkle a few more breadcrumbs on top, then bake for an additional 10 minutes.

Serving Suggestions

Serve this cassoulet as a main course with a simple green salad dressed with vinaigrette and a crusty baguette to soak up the rich sauce. A glass of red wine, such as Côtes du Rhône or a Malbec, pairs beautifully. It’s a complete meal on its own, so keep sides light.

Variations

Duck Confit: For a more traditional version, replace the pork shoulder with 2 legs of duck confit, shredded, and add them in step 8.
Vegetarian: Omit the meats, use vegetable broth, and add 2 cups of diced butternut squash with the beans. Cook for 1½ hours, then top with breadcrumbs and bake for 30 minutes.
Different Beans: If you can’t find white beans, use dried pinto or kidney beans, but adjust cooking time as they may take longer.
Herb Swap: Replace thyme with herbes de Provence for a different aromatic profile.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. The cassoulet will keep for up to 4 days. To reheat, place a portion in a saucepan with a splash of broth or water, cover, and warm over medium-low heat for 10-15 minutes, stirring occasionally. Alternatively, reheat in the oven at 325°F (163°C) for 20 minutes. The flavor improves after a day, making it an excellent make-ahead meal.

Frequently Asked Questions

Can I use canned beans instead of dried? Yes, use 4 cans (15 oz / 425 g each) of cannellini beans, drained and rinsed. Skip the soaking and simmering step; add them in step 8 and reduce the oven time to 1½ hours.

What is the best cut of pork for cassoulet? Pork shoulder (also called pork butt) is ideal because it becomes tender and juicy during long cooking. Avoid lean cuts like loin, which dry out.

Can I make cassoulet in a slow cooker? Yes. After browning the meats and vegetables, transfer everything to a slow cooker, add the beans and broth, and cook on low for 8 hours. Top with breadcrumbs and bake in the oven at 400°F (204°C) for 10 minutes to crisp the top.

Why is my cassoulet dry? This usually happens if the liquid evaporates too much during baking. Always check at the 2-hour mark and add broth if needed. Also, ensure the pot is tightly covered during the first bake.

Can I freeze cassoulet? Yes, it freezes well for up to 3 months. Cool completely, transfer to a freezer-safe container, and thaw overnight in the refrigerator before reheating.

Is cassoulet gluten-free? The dish itself is gluten-free, but the breadcrumb topping is not. Use gluten-free breadcrumbs or crushed gluten-free crackers to make it gluten-free.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).