Bean cassoulet is a slow-cooked French casserole from the Languedoc region, traditionally made with white beans, pork, and duck confit. This UK-friendly version uses readily available ingredients like smoked bacon, sausages, and chicken thighs to create a deeply comforting, rich dish that’s perfect for cold evenings. It works because the beans absorb all the meaty juices while the topping turns golden and crisp, giving you a one-pot meal that’s both rustic and impressive.
Ingredients
- 500 g (2 ½ cups) dried haricot beans (or cannellini beans), soaked overnight
- 2 tbsp olive oil
- 200 g (7 oz) smoked bacon lardons or smoked streaky bacon, chopped
- 4 thick pork sausages (about 300 g / 10 oz), sliced into chunks
- 4 chicken thighs, bone-in, skin removed (about 600 g / 1.3 lb)
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
- 2 tbsp tomato purée
- 1 tbsp plain flour
- 400 g (14 oz) can chopped tomatoes
- 1 litre (4 cups) chicken stock, hot
- 2 bay leaves
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 100 g (1 cup) fresh breadcrumbs
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Drain the soaked beans and rinse well. Place them in a large pot, cover with fresh cold water, and bring to a boil. Boil for 10 minutes, then drain and set aside.
- Preheat your oven to 150°C (300°F).
- In a large ovenproof casserole dish, heat the olive oil over medium-high heat. Add the bacon lardons and cook for 5–6 minutes until golden and crisp. Remove with a slotted spoon and set aside.
- In the same dish, brown the sausage chunks for 5–7 minutes until browned on all sides. Remove and set aside with the bacon.
- Season the chicken thighs with salt and pepper. Add them to the dish and cook for 4–5 minutes per side until golden. Remove and set aside.
- Reduce the heat to medium. Add the onion and carrots to the dish and cook for 5–6 minutes until softened. Stir in the garlic and tomato purée, and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.
- Pour in the chopped tomatoes and hot chicken stock, scraping the bottom of the dish to release any browned bits. Add the bay leaves and thyme.
- Return the bacon, sausages, and chicken to the dish. Add the drained beans and stir everything together. Bring to a simmer.
- Cover the dish with a lid or foil and transfer to the oven. Bake for 2 hours, stirring once after 1 hour.
- After 2 hours, remove the lid. The beans should be tender and the liquid slightly reduced. Taste and adjust seasoning with salt and pepper.
- Sprinkle the breadcrumbs evenly over the top. Return to the oven, uncovered, and bake for another 30–45 minutes until the top is golden and crusty.
- Let the cassoulet rest for 10 minutes before serving. Garnish with fresh parsley.
Tips
- Soak beans overnight: If you forget, use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, then let stand for 1 hour. Drain and proceed.
- Substitute beans: If you don’t have dried beans, use 3 cans (400 g each) of cannellini or haricot beans, rinsed and drained. Add them in step 9 and reduce the oven time by 30 minutes since they’re already cooked.
- Don’t skip the browning: Browning the meats adds depth of flavour that you can’t get otherwise. It’s worth the extra few minutes.
- Common mistake: Adding salt too early can toughen the beans. Wait until the beans are tender before seasoning generously.
Serving Suggestions
Serve the cassoulet in deep bowls with crusty bread and a simple green salad dressed with vinaigrette. A glass of full-bodied red wine, such as a Côtes du Rhône, pairs beautifully. For a lighter meal, you can serve it over steamed greens or with a side of roasted vegetables.
Variations
- Vegetarian: Omit the meats and use vegetable stock. Add extra mushrooms and a can of chickpeas for bulk. Reduce cooking time to 1 hour 30 minutes.
- Duck confit: For a more traditional cassoulet, use 2 duck confit legs instead of chicken thighs. Shred the meat and add it in step 9.
- Spicy kick: Add 1 teaspoon of smoked paprika or a pinch of chilli flakes with the garlic for a smoky heat.
- Herb twist: Stir in a few sprigs of fresh rosemary or sage with the bay leaves for extra aroma.
Storage and Reheating
Cool the cassoulet completely, then transfer to an airtight container. Refrigerate for up to 4 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat, place the cassoulet in a saucepan over medium-low heat, stirring occasionally, until piping hot throughout. Alternatively, reheat in an oven preheated to 180°C (350°F) for 20–25 minutes, adding a splash of stock or water if it looks dry. Always ensure leftovers reach an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use canned beans instead of dried? Yes, absolutely. Use 3 cans (400 g each) of cannellini or haricot beans, drained and rinsed. Add them in step 9 and reduce the oven time to 1 hour 30 minutes, then top with breadcrumbs and bake for 30 minutes.
Why is my cassoulet too watery? This can happen if you use too much stock or if the beans are very starchy. To thicken, remove the lid for the last 30 minutes of baking, or mash some of the beans against the side of the dish to release their starch.
Can I make cassoulet in a slow cooker? Yes. After browning the meats and vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 4–5 hours. Finish by transferring to an ovenproof dish, topping with breadcrumbs, and baking at 200°C (400°F) for 15–20 minutes until crisp.
What is the best bean for cassoulet? Traditional cassoulet uses haricot beans (also called white beans or navy beans). Cannellini beans are a good substitute and hold their shape well. Avoid using tiny beans like black-eyed peas, as they become mushy.
Can I prepare cassoulet ahead of time? Yes, cassoulet actually tastes better the next day. Prepare it fully, cool, and refrigerate. Reheat gently in the oven or on the stove, adding a little stock if needed. The flavours will meld beautifully.
Is cassoulet gluten-free? The flour in step 7 contains gluten. To make it gluten-free, use a gluten-free flour blend or cornflour (cornstarch) mixed with a little cold water to thicken. Also check that your sausages are gluten-free.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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