Cassoulet Ingredients List: Classic French Recipe

Cassoulet is a slow-cooked French casserole from the Languedoc region, built on white beans, pork, and often duck or lamb, all bound together by a golden breadcrumb crust. It is a dish of patience and layering—each ingredient contributes to a rich, deeply savory whole that is far more than the sum of its parts. This recipe gives you the classic ingredients and method for a hearty, authentic cassoulet that feeds a crowd and tastes even better the next day.

Ingredients

1 lb (450 g) dried white beans (cannellini or Great Northern), soaked overnight
4 duck legs (about 1.5 lb / 680 g total), or 4 confit duck legs if available
1 lb (450 g) pork shoulder, cut into 2-inch chunks
1/2 lb (225 g) pork belly or thick-cut bacon, sliced into lardons
1/2 lb (225 g) garlic sausage (like Toulouse or a good smoked kielbasa), sliced into 1/2-inch rounds
2 tbsp (30 ml) duck fat or olive oil
1 large onion, diced
2 carrots, peeled and diced
4 cloves garlic, minced
2 tbsp (30 g) tomato paste
4 cups (950 ml) chicken or duck 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 (2 g) black pepper
1 cup (100 g) fresh breadcrumbs
2 tbsp (30 g) butter, melted

Instructions

Soak the beans overnight in cold water, or use the quick-soak method: cover with water, bring to a boil for 2 minutes, then let sit for 1 hour. Drain and rinse.
Preheat the oven to 325°F (165°C).
In a large Dutch oven or heavy oven-safe pot, heat the duck fat or olive oil over medium-high heat. Sear the duck legs skin-side down until golden, about 5 minutes. Flip and sear the other side for 3 minutes. Remove and set aside.
In the same pot, brown the pork shoulder chunks on all sides, about 6 minutes. Remove and set aside with the duck.
Add the pork belly lardons and cook until crisp, about 5 minutes. Remove with a slotted spoon, leaving the fat in the pot.
Add the onion and carrots to the pot and cook until softened, about 5 minutes. Add the garlic and tomato paste, and cook for 1 minute more.
Return the pork shoulder, lardons, and duck legs to the pot. Add the drained beans, sliced sausage, bouquet garni, salt, and pepper. Pour in the stock, ensuring the liquid just covers the ingredients (add a little water if needed). Bring to a simmer.
Cover the pot and transfer to the oven. Cook for 2 hours, then remove the lid and gently stir. The beans should be tender but not falling apart.
Increase the oven temperature to 375°F (190°C). In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle evenly over the top of the cassoulet.
Return the pot to the oven, uncovered, and bake for 30–40 minutes, until the crust is golden and crisp. The internal temperature of the duck and pork should reach 165°F (74°C) for duck and 145°F (63°C) for pork, checked with a food thermometer (for ground pork, it would be 160°F/71°C, but here we have whole cuts).
Let the cassoulet rest for 10 minutes before serving. Remove the bouquet garni.

Tips

Bean texture: Do not skip the overnight soak; it ensures even cooking and prevents the beans from bursting. If you are short on time, the quick-soak method works, but reduce the initial oven time by 15 minutes.
Confit shortcut: If you can find duck confit, use it directly—skip the searing step and add the confit legs during the last 30 minutes of cooking so they stay tender.
Breadcrumb crust: For an extra-crispy crust, after the final bake, let the cassoulet sit for 5 minutes, then press the crust down gently with a spoon and sprinkle with a little more breadcrumb. This is a classic technique for a thicker crust.
Substitutions: If you cannot find duck, use extra pork shoulder or chicken thighs. The dish will be less rich but still delicious. For a lighter version, use turkey legs, but reduce the initial cooking time to 1.5 hours.

Serving Suggestions

Serve cassoulet in shallow bowls with a generous portion of the beans and broth, topped with a piece of duck and sausage. It pairs well with a simple green salad dressed with a sharp vinaigrette to cut the richness, and a crusty baguette for sopping up the sauce. A full-bodied red wine like a Côtes du Rhône or a Malbec complements the hearty flavors.

Variations

Traditional Toulouse: Use Toulouse sausage, which is a coarse pork sausage with garlic and pepper. If unavailable, use a good quality garlic pork sausage.
Lamb version: Add 1/2 lb (225 g) of lamb shoulder chunks along with the pork for a deeper, gamier flavor.
Vegetarian cassoulet: Omit all meats and use 2 tbsp olive oil. Increase the vegetables (add mushrooms and celery) and use vegetable stock. Add a can of cannellini beans in addition to the dried ones, and top with herbed breadcrumbs. Cook for 1.5 hours total.
Spicy kick: Add a pinch of cayenne or a chopped chili to the onion mixture for a subtle heat.

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 reheat, place in a covered pot over low heat, adding a splash of stock or water to loosen the beans, until heated through to 165°F (74°C). Alternatively, reheat individual portions in the microwave, but the crust will soften. For a crispy crust again, spread the cassoulet in a baking dish, sprinkle with a little breadcrumb, and bake at 375°F (190°C) for 20 minutes. Cassoulet also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use canned beans instead of dried? Yes, you can use 4 cans (15 oz / 425 g each) of cannellini beans, drained and rinsed. Reduce the initial oven cooking time to 1 hour, since canned beans are already cooked. The texture will be slightly softer, but the dish will still be delicious.

What is the best cut of pork for cassoulet? Pork shoulder is ideal because it has enough fat and collagen to stay moist during the long cooking. Pork belly adds richness, but if you prefer a leaner dish, you can omit it and use extra shoulder.

Do I have to use duck? No, duck is traditional but not mandatory. You can use chicken thighs or turkey legs for a more accessible version. The flavor will be less intense, but the structure of the dish remains the same.

Why is my cassoulet dry? This usually happens if the liquid evaporates too much during the long cooking. Make sure the stock covers the beans by about 1 inch (2.5 cm) at the start. If it looks dry during baking, add a little hot water or stock. The final consistency should be saucy, not soupy.

Can I make cassoulet ahead of time? Absolutely. In fact, many cooks prefer it the next day. Prepare the cassoulet through step 8, let it cool, and refrigerate. The next day, top with breadcrumbs and bake as directed, adding 15 minutes to the final bake time to ensure it heats through.

What if I don’t have a Dutch oven? You can use any heavy oven-safe pot with a lid, such as a cast-iron casserole or a deep roasting pan covered with foil. If you don’t have a lid, cover tightly with foil for the first part of cooking.

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).