Bean cassoulet is a slow-cooked French casserole from the Languedoc region, built on white beans, rich sausages, and tender meat under a golden breadcrumb crust. This version delivers the deep, rustic flavor of the traditional dish—with its creamy beans and crispy top—using widely available ingredients and a streamlined method that fits a home kitchen. The combination of pork, sausage, and duck or chicken creates a satisfying one-pot meal that improves as it sits.
Ingredients
- 1 lb (450 g) dried white beans (Great Northern or cannellini), soaked overnight
- 4 slices bacon (about 4 oz / 115 g), chopped
- 1 lb (450 g) pork shoulder, cut into 1-inch cubes
- 4 duck legs (or 4 chicken thighs), skin on
- 12 oz (340 g) garlic sausage (or kielbasa), sliced into 1/2-inch rounds
- 1 large onion, diced
- 3 carrots, peeled and diced
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 4 cups (950 ml) chicken broth, low-sodium
- 1 cup (240 ml) dry white wine (or extra broth)
- 1 bouquet garni (2 sprigs thyme, 2 bay leaves, 4 parsley stems, tied)
- 1 cup (100 g) fresh breadcrumbs
- 2 tbsp (30 g) butter, melted
- Salt and black pepper to taste
Instructions
- Drain the soaked beans and rinse them. Place in a large pot, cover with fresh water by 2 inches, and bring to a boil. Reduce to a simmer and cook for 30 minutes. Drain and set aside.
- Preheat the oven to 325°F (160°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, leaving the fat.
- Season the pork cubes with salt and pepper. Brown them in the bacon fat over medium-high heat, turning occasionally, until deeply browned on all sides, about 8 minutes. Remove and set aside.
- Add the duck legs to the pot, skin side down. Cook until the skin is golden and crisp, about 6 minutes. Flip and cook 2 minutes more. Remove and set aside.
- Add the sausage slices and cook until browned, about 4 minutes. Remove and set aside.
- Reduce heat to medium. Add the onion and carrots to the pot and cook, scraping up any browned bits, until softened, about 6 minutes. Add the garlic and tomato paste, and cook for 1 minute until fragrant.
- Pour in the wine and bring to a boil, scraping the bottom to deglaze. Cook for 2 minutes, then add the broth, bouquet garni, beans, and all the reserved meats (bacon, pork, duck, sausage). Stir to combine.
- Bring the mixture to a simmer, then cover the pot and transfer to the oven. Bake for 1 hour.
- Remove the pot from the oven. Uncover and gently stir. The duck legs should be tender; if not, re-cover and bake for an additional 30 minutes.
- Once the duck is tender, increase the oven temperature to 400°F (200°C). 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 20–25 minutes, until the crust is golden and crisp. Let rest for 10 minutes before serving.
Tips
- Soaking the beans overnight is best, but a quick soak works: cover beans with water, bring to a boil for 2 minutes, then let sit for 1 hour before step 1.
- Use low-sodium broth and taste before adding extra salt—the bacon and sausage are already salty.
- If you don’t have duck, use chicken thighs; the flavor will be milder but still delicious.
- Don’t skip browning the meats—this builds the deep flavor that makes cassoulet special.
Serving Suggestions
Serve the cassoulet in shallow bowls with a green salad dressed in a simple vinaigrette and crusty bread to soak up the rich sauce. A glass of red wine, such as a Côtes du Rhône or a light Beaujolais, pairs beautifully. For a rustic touch, place the pot on the table and let everyone help themselves.
Variations
- Vegetarian: Omit all meats and use vegetable broth. Add 2 cups (300 g) of diced butternut squash and 1 cup (150 g) of mushrooms with the onions. Increase the breadcrumb topping by half.
- Lamb cassoulet: Replace the pork shoulder with 1 lb (450 g) of lamb stew meat. Cook it the same way; the flavor will be richer and slightly gamey.
- Quick version: Use 3 cans (15 oz / 425 g each) of cannellini beans, rinsed and drained. Skip the pre-cooking; add them with the broth and reduce the oven braise to 45 minutes.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The cassoulet will keep for up to 4 days. The flavors meld and deepen overnight, making it even better the next day. To reheat, place a portion in a saucepan with a splash of broth or water, cover, and heat over medium-low for 10–15 minutes, stirring occasionally, until bubbling. Alternatively, reheat in a 350°F (175°C) oven for 20 minutes. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use canned beans instead of dried? Yes, canned beans work well and save time. Use 3 cans (15 oz / 425 g each), rinsed and drained. Add them in step 7 with the broth, and reduce the initial oven braise to 45 minutes—the beans are already tender.
Why is my cassoulet dry? If the cassoulet looks dry during baking, add a splash of broth or water. The beans should be mostly submerged in liquid while braising; the sauce will thicken as it cooks. If it’s too dry at the end, stir in a little hot broth before serving.
Can I make this in a slow cooker? Yes. After browning the meats and sautéing the vegetables, transfer everything to a slow cooker, add the beans and broth, and cook on low for 8 hours. For the crust, transfer to a baking dish, top with breadcrumbs, and broil for 2–3 minutes until golden.
What is the traditional meat in cassoulet? Traditional cassoulet includes pork, sausage, and often duck or goose confit. This recipe uses duck legs, pork shoulder, and garlic sausage for a similar rich flavor. If you can find duck confit, use it instead of raw duck legs—just add it in the last 30 minutes of baking to warm through.
Can I freeze cassoulet? Yes, cassoulet freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the oven.
How do I get a crispy crust? The breadcrumb topping with melted butter is key. Make sure the oven is hot (400°F/200°C) and bake uncovered until deeply golden. If you want extra crunch, you can also sprinkle a little grated Parmesan cheese over the breadcrumbs before baking.
Related
- Goodbye Pork Pie Hat Recipe (Savory Meat Pie)
- Gammon Steak Egg and Chips Recipe
- Gammon, Egg, Chips and Peas: Classic British Recipe
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).