Cassoulet is a slow-cooked French casserole from the Languedoc region, traditionally made with white beans, pork, and duck confit. This easy version keeps all the rich, comforting flavor while simplifying the process—no confit required. Instead, it relies on easily found sausages and pork, plus a golden breadcrumb topping, to deliver a deeply satisfying one-pot meal that tastes like it simmered all day.
Ingredients
- 1 lb (450 g) dried white beans (Great Northern or cannellini), soaked overnight
- 4 slices bacon, cut into 1-inch pieces
- 1 lb (450 g) pork shoulder, cut into 1-inch cubes
- 4 garlic cloves, minced
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 tbsp (30 ml) tomato paste
- 1 (14.5 oz / 410 g) can diced tomatoes, drained
- 4 cups (960 ml) chicken broth, low-sodium
- 1 tsp dried thyme
- 1 bay leaf
- 1 lb (450 g) smoked sausage (like kielbasa), sliced into 1/2-inch rounds
- 1 cup (100 g) fresh breadcrumbs
- 2 tbsp (30 g) unsalted butter, melted
- Salt and black pepper, to taste
Instructions
- Drain and rinse the soaked beans. Place them in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 10 minutes, then drain and set aside.
- Preheat the oven to 325°F (165°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 and set aside, leaving the fat in the pot.
- Season the pork cubes with salt and pepper. Add to the pot in a single layer and brown on all sides, about 6 minutes total. Remove and set aside with the bacon.
- Add the onion, carrots, and celery to the same pot. Sauté until softened, about 5 minutes. Add the garlic and tomato paste, stirring for 1 minute until fragrant.
- Return the bacon and pork to the pot. Add the drained beans, diced tomatoes, chicken broth, thyme, and bay leaf. Stir to combine. Bring to a simmer.
- Cover the pot and transfer to the oven. Bake for 1 hour and 30 minutes.
- Remove the pot from the oven. Stir in the sliced sausage. Cover and return to the oven for another 30 minutes.
- In a small bowl, mix the breadcrumbs with the melted butter.
- Uncover the pot, sprinkle the breadcrumb mixture evenly over the top, and bake uncovered for 20–25 minutes, until the top is golden and the stew is bubbly.
- Let rest for 10 minutes before serving. Remove the bay leaf before serving.
Tips
- Soak the beans overnight for the best texture and to reduce cooking time. If you forget, do a quick soak: bring beans to a boil, remove from heat, cover, and let sit for 1 hour before draining.
- Use a heavy pot like a Dutch oven to ensure even heat and prevent burning on the bottom.
- Don’t skip browning the meat—it builds the deep flavor that makes cassoulet taste like it cooked all day.
- For a crispier crust, broil the top for 2–3 minutes after baking, watching carefully to avoid burning.
Serving Suggestions
Serve cassoulet in shallow bowls with a side of crusty French bread and a simple green salad dressed with vinaigrette. A glass of red wine, like a Côtes du Rhône or a light Pinot Noir, pairs beautifully. For a complete meal, add a side of sautéed greens or roasted vegetables.
Variations
- Chicken cassoulet: Replace pork shoulder with bone-in chicken thighs; cook until chicken is tender, about 1 hour 15 minutes, then shred and mix back in.
- Vegetarian cassoulet: Omit the bacon and pork, use vegetable broth, and add 2 cups of diced butternut squash with the beans. Add smoked paprika to mimic the smoky flavor.
- Duck confit version: For a more traditional cassoulet, use 4 duck confit legs instead of pork shoulder. Add them with the sausage in step 8.
- Spicy kick: Use hot Italian sausage and add a pinch of red pepper flakes with the garlic.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The flavors meld even more overnight. To reheat, place a portion in a saucepan with a splash of broth or water, cover, and warm over medium-low heat, stirring occasionally, until heated through to 165°F (74°C). You can also reheat in the oven at 350°F (175°C) for 20–30 minutes. Cassoulet 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, use three 15-ounce cans of white beans, drained and rinsed. Reduce the initial baking time to 45 minutes, then proceed with the sausage and topping.
Why are my beans still hard after cooking? Hard beans are usually due to old beans or not soaking long enough. Check the expiration date on the package. If beans are old, they may never soften fully. Also, avoid adding acidic ingredients like tomatoes until the beans are nearly tender, as acid can prevent softening.
Can I make cassoulet in a slow cooker? Yes, brown the meat and sauté the vegetables first, then transfer everything except the breadcrumbs to a slow cooker. Cook on low for 8 hours. Add the breadcrumbs and broil in the oven to crisp the top.
What is the traditional cassoulet meat? Traditional cassoulet includes pork, sausage, and often duck confit or lamb. This easy version uses pork shoulder and smoked sausage for simplicity, but you can add duck confit for a more authentic flavor.
Can I use a different type of sausage? Absolutely. Any smoked sausage like Andouille, chorizo, or even bratwurst works well. The key is to use a sausage that holds its shape when cooked.
Is cassoulet gluten-free? The stew itself is gluten-free if you use gluten-free sausage and broth. The breadcrumb topping contains gluten, but you can substitute with crushed gluten-free crackers or omit it entirely.
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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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