Cassoulet HS Code: Recipe & Customs Guide

Cassoulet is a slow-cooked French casserole of white beans, pork, sausage, and often duck confit, topped with a golden breadcrumb crust. This recipe delivers the classic rich, hearty flavor while clarifying the HS code (Harmonized System code) used for customs classification when importing or exporting this dish. It works because it balances traditional technique with practical guidance for food trade.

Ingredients

1 lb (450 g) dried white beans (cannellini or Great Northern), soaked overnight
4 oz (115 g) salt pork or pancetta, diced
1 lb (450 g) pork shoulder, cut into 2-inch chunks
4 duck legs (confit if available, or raw)
1 lb (450 g) garlic sausage (or smoked kielbasa), sliced into 1-inch rounds
1 large onion, chopped
4 cloves garlic, minced
2 carrots, peeled and diced
2 tbsp (30 ml) tomato paste
4 cups (950 ml) chicken broth, low-sodium
1 cup (240 ml) dry white wine (optional)
2 bay leaves
1 tsp (5 g) dried thyme
1 tsp (5 g) salt, plus more to taste
1/2 tsp (2 g) black pepper
1 cup (90 g) fresh breadcrumbs
2 tbsp (30 ml) olive oil

Instructions

Drain the soaked beans and rinse. Place in a large pot, cover with fresh water, bring to a boil, then simmer for 20 minutes. Drain and set aside.
Preheat oven to 325°F (160°C).
In a large Dutch oven or heavy oven-safe pot, cook the salt pork over medium heat until fat renders, about 5 minutes. Remove with a slotted spoon and set aside.
Season the pork shoulder with salt and pepper. In the same pot, brown the pork on all sides, about 8 minutes. Remove and set aside.
If using raw duck legs, brown them in the pot, skin-side down, until crisp, about 6 minutes. If using confit, skip this step and add later. Remove and set aside.
Add the onion, garlic, and carrots to the pot. Cook until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute.
Pour in the white wine (if using) and scrape up any browned bits. Let it reduce by half, about 2 minutes.
Return the salt pork, pork shoulder, and duck to the pot. Add the beans, sausage, chicken broth, bay leaves, and thyme. Bring to a simmer.
Cover the pot and transfer to the oven. Cook for 2 hours.
Remove the pot from the oven. The meat should be tender; if not, cook an additional 30 minutes. For duck confit, add it now, gently submerging.
Combine breadcrumbs with olive oil and sprinkle evenly over the top. Increase oven temperature to 375°F (190°C). Return the pot uncovered and bake for 30–40 minutes, until the crust is golden and crisp.
Let rest for 15 minutes before serving. Remove bay leaves.

Tips

Bean cooking: Soaking beans overnight reduces cooking time and helps them hold shape. If you skip soaking, add 1 hour to the cooking time.
Duck confit substitute: If you can’t find confit, use raw duck legs and brown them well; they’ll still add richness. Alternatively, use extra pork shoulder for a simpler version.
Don’t stir the crust: Once the breadcrumb topping forms, avoid stirring it into the stew; the crisp crust is a signature of cassoulet. If it browns too quickly, cover loosely with foil.
HS code note: For customs purposes, prepared cassoulet (cooked and packaged) typically falls under HS code 1602.50 (prepared meat products) if it contains pork, or 1602.90 for other meats. Check with your customs broker, as classification varies by composition and preparation.

Serving Suggestions

Serve cassoulet as a main course with a simple green salad dressed in vinaigrette and crusty French bread. It pairs well with a full-bodied red wine like Côtes du Rhône or a sturdy Malbec. For a lighter side, steamed green beans or roasted carrots complement the richness.

Variations

Vegetarian cassoulet: Omit all meats and use vegetable broth; add extra beans and mushrooms for umami. This version won’t have the traditional meaty depth but is hearty and satisfying.
Lamb cassoulet: Replace pork shoulder with lamb shoulder and use lamb sausage. The flavor becomes gamier and more rustic.
Quick version: Use canned beans (drained and rinsed) and skip the initial simmer; reduce oven time to 1 hour 30 minutes, but expect a softer bean texture.

Storage and Reheating

Refrigerate leftover cassoulet in an airtight container within 2 hours of cooking. It will keep for up to 4 days. The flavors meld and improve overnight. To freeze, transfer to a freezer-safe container and store for up to 3 months; thaw overnight in the refrigerator. Reheat in a 350°F (175°C) oven for 20–30 minutes, adding a splash of broth if dry, until the internal temperature reaches 165°F (74°C) for leftovers. Avoid microwaving, as it can make the beans mushy and the crust soggy.

Frequently Asked Questions

What is the exact HS code for cassoulet? The HS code depends on the product’s composition. For a prepared cassoulet containing pork (e.g., pork shoulder, sausage), the code is typically 1602.50 (prepared or preserved meat of swine). If it’s a mixed meat product, it may fall under 1602.90. Always verify with a customs specialist, as origin and packaging affect classification.

Can I use canned beans instead of dried? Yes, you can substitute 3 cans (15 oz each) of drained cannellini beans. Skip the soaking and initial simmer, and add the beans in step 8. Reduce the oven cooking time by 30 minutes, as canned beans are already tender.

Do I need duck confit? Traditional cassoulet uses duck confit, but it’s not mandatory. If you omit it, increase the pork shoulder by 1/2 lb (225 g) to maintain richness. The dish will be slightly less decadent but still delicious.

Can I make cassoulet ahead of time? Yes, cassoulet is even better the next day. Prepare it fully, let it cool, and refrigerate. Reheat in a 350°F (175°C) oven for 30–40 minutes, adding broth as needed. The crust will soften, but you can sprinkle fresh breadcrumbs and broil briefly to re-crisp.

Why is my cassoulet dry? Dryness usually comes from too little liquid or overcooking. Ensure the beans are just covered with broth before baking, and check halfway through; add more broth if the liquid has evaporated. Also, avoid boiling – a gentle simmer in the oven is ideal.

Is cassoulet gluten-free? The stew itself is gluten-free, but the breadcrumb topping contains gluten. Use gluten-free breadcrumbs or crushed gluten-free crackers to make it safe for gluten-sensitive guests. Check sausage labels, as some contain fillers with gluten.

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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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