Cassoulet is a slow-cooked French casserole from the Languedoc region, built on white beans, pork, and a golden breadcrumb crust. This family-style version keeps the deep, rustic flavor of the traditional dish but simplifies the method so you can make it on a weekend without a dozen specialty meats. It works because the beans absorb the rich cooking liquid as they bake, while the topping turns crisp and the interior stays creamy and satisfying.
Ingredients
- 1 lb (450 g) dried white beans (Great Northern or cannellini), soaked overnight
- 4 oz (115 g) salt pork or bacon, diced
- 1 lb (450 g) pork shoulder, cut into 1-inch pieces
- 4 duck legs (about 2 lb / 900 g total) or 4 chicken thighs with skin
- 1 large onion, chopped (about 1 cup / 150 g)
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 4 cloves garlic, minced
- 1 can (14.5 oz / 411 g) diced tomatoes, drained
- 4 cups (960 ml) chicken stock, unsalted or low-sodium
- 1 bouquet garni (2 sprigs thyme, 2 sprigs parsley, 1 bay leaf, tied together)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 cup (90 g) fresh breadcrumbs
- 2 tbsp (30 g) butter, melted
Instructions
- Drain the soaked beans and rinse them. Place in a large pot, cover with fresh water by 2 inches (5 cm), bring to a boil, then reduce to a simmer and cook for 30 minutes. Drain and set aside.
- Preheat the oven to 325°F (165°C).
- In a large Dutch oven or heavy oven-safe pot, cook the salt pork or bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- Season the pork shoulder pieces with salt and pepper. Add to the pot in a single layer and brown on all sides, about 8 minutes total. Remove and set aside with the salt pork.
- Pat the duck legs dry with paper towels. Place them skin-side down in the same pot and cook until the skin is golden and crisp, about 6 minutes. Flip and cook 3 minutes more. Remove and set aside.
- Add the onion, carrots, and garlic to the pot. Cook, stirring, until softened, about 5 minutes. Stir in the drained tomatoes and cook for 2 minutes.
- Return the salt pork, pork shoulder, and duck legs to the pot. Add the drained beans, chicken stock, and bouquet garni. The liquid should just cover the ingredients; add water if needed. Bring to a simmer.
- Cover the pot and transfer to the oven. Bake for 2 hours, or until the beans are tender and the pork is fork-tender.
- Remove the pot from the oven. Increase the oven temperature to 375°F (190°C).
- Uncover the pot. Stir gently, then press the duck legs slightly into the beans so only the skin shows. Sprinkle the breadcrumbs evenly over the top and drizzle with the melted butter.
- Return to the oven, uncovered, and bake for 30–40 minutes, until the crust is deep golden and crisp. Let rest for 15 minutes before serving.
Tips
- Soaking the beans overnight is essential for even cooking. If you’re short on time, use the quick-soak method: cover beans with water, boil for 2 minutes, then let sit for 1 hour before draining.
- If you can’t find duck legs, use chicken thighs with skin. The flavor will be milder but still delicious.
- Don’t skip the browning steps—they build the deep, savory base that makes cassoulet taste like it simmered all day.
- If the top browns too quickly, cover loosely with foil for the remaining baking time.
Serving Suggestions
Serve cassoulet in shallow bowls with a green salad dressed in a simple vinaigrette and a crusty baguette to soak up the rich sauce. A glass of red wine, such as a Côtes du Rhône or a fruity Malbec, pairs beautifully. For a family-style meal, place the pot in the center of the table and let everyone help themselves.
Variations
- Vegetarian: Omit the meats and use vegetable stock. Add 2 cups (300 g) of chopped root vegetables like turnips or parsnips for heartiness. The cooking time will be shorter—about 1 hour 30 minutes.
- Spicy: Add 1 teaspoon (2 g) of smoked paprika and 1/2 teaspoon (1 g) of cayenne pepper with the garlic for a smoky heat.
- Herb swap: Replace the bouquet garni with 1 teaspoon (2 g) of dried herbes de Provence.
- Use canned beans: If using canned beans, skip the soaking and boiling step. Add them in step 7, and reduce the oven cooking time to 1 hour 15 minutes.
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 stock or water, cover, and warm over medium-low heat for 10–15 minutes, stirring occasionally, until heated through to 165°F (74°C). You can also 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 make cassoulet in a slow cooker? Yes. After browning the meats and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8 hours, then finish under the broiler with breadcrumbs for 3–5 minutes to crisp the top.
Why is my cassoulet dry? If the liquid evaporates too much during baking, the beans can become dry. Check halfway through and add a little hot stock or water if needed. The sauce should be thick but still moist.
Can I use canned beans instead of dried? Absolutely. Canned beans save time and work well. Use 3 cans (15 oz each) of Great Northern or cannellini beans, drained and rinsed. Reduce the oven cooking time to 1 hour 15 minutes.
What’s the best cut of pork for cassoulet? Pork shoulder is ideal because it becomes tender and flavorful after long cooking. You can also use pork belly or a combination of both.
Is cassoulet better the next day? Many people think so. The flavors meld and deepen overnight. Reheat gently and consider adding a fresh sprinkle of breadcrumbs before serving.
Can I freeze cassoulet? Yes, it freezes well for up to 3 months. Freeze in portions for easy meals. Thaw in the refrigerator overnight and reheat gently on the stovetop.
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