French Meat and White Bean Stew, Cassoulet-Style Recipe

This French meat and white bean stew is a cassoulet-style dish of slow-cooked beans, pork, sausage, vegetables, and a crisp breadcrumb topping. Inspired by the hearty stews of southwestern France, it is filling enough to serve as a main course, and its flavors deepen as the meat simmers with the beans; family and regional versions vary in their choice of meats and beans.

Ingredients

1 pound (454 g) dried cannellini or Great Northern beans
8 cups (1.9 L) cold water, for soaking the beans
6 cups (1.4 L) fresh water, for cooking the beans
1 teaspoon (5 g) fine salt, for the bean-cooking water
2 tablespoons (30 ml) olive oil
6 ounces (170 g) thick-cut bacon, cut into small pieces
1½ pounds (680 g) boneless pork shoulder, cut into 1½-inch (4 cm) cubes
12 ounces (340 g) fresh pork sausage, preferably Toulouse-style, in links
1 medium yellow onion, about 1 cup (150 g) chopped
2 celery ribs, about 1 cup (100 g) chopped
2 medium carrots, about 1 cup (150 g) chopped
4 garlic cloves (12 g), finely chopped
2 tablespoons (30 g) tomato paste
1 cup (240 ml) dry white wine
4 cups (950 ml) chicken stock, preferably low-sodium
2 dried bay leaves
1 teaspoon (1 g) dried thyme, or 1 tablespoon (3 g) chopped fresh thyme
½ teaspoon (1 g) freshly ground black pepper
½ teaspoon (3 g) fine salt, plus more to taste
1 cup (60 g) plain dry breadcrumbs
2 tablespoons (30 ml) olive oil, for the breadcrumb topping
2 tablespoons (8 g) chopped fresh parsley, for serving

Instructions

Soak the beans. Put the dried beans in a large bowl and cover them with the 8 cups (1.9 L) cold water. Leave them to soak for at least 8 hours at room temperature. Drain and rinse them before cooking; discard the soaking water. If you soak them for longer than 8 hours, keep the bowl refrigerated and allow for the extra time in your schedule. This recipe’s total time uses an 8-hour soak.
Cook the beans until nearly tender. Transfer the drained beans to a large pot and add the 6 cups (1.4 L) fresh water and 1 teaspoon (5 g) salt. Bring to a boil, skim off any foam, then reduce the heat to maintain a gentle simmer. Cook uncovered for 55 minutes, stirring occasionally. The beans should be tender around the edges but still hold their shape; they will cook further in the stew. Drain them, reserving about 1 cup (240 ml) of the bean-cooking liquid in case the finished stew needs loosening.
Prepare and brown the meats. While the beans simmer, chop the onion, celery, carrots, and garlic, and cut the pork shoulder into even cubes. Pat the pork dry. Heat 2 tablespoons (30 ml) olive oil in a large Dutch oven or other oven-safe heavy pot over medium-high heat. Add the bacon and cook until it renders some fat and begins to brown, about 5 minutes. Transfer it to a plate, leaving the fat in the pot. Brown the pork in batches, turning the pieces to color several sides; allow about 10 minutes total for the batches. Brown the sausage for about 5 minutes, turning it as needed, then transfer it to the plate. Do not crowd the pot: browning in batches helps the meat develop color rather than steam.
Soften the vegetables. Lower the heat to medium. Add the onion, celery, and carrots to the pot and cook for about 5 minutes, stirring and scraping up browned bits. Stir in the garlic and tomato paste and cook for 1 minute, until fragrant and the paste darkens slightly. Pour in the white wine, scraping the bottom of the pot, and simmer for about 2 minutes to reduce it slightly.
Simmer the stew. Return the bacon and pork to the pot. Add the drained beans, chicken stock, bay leaves, thyme, black pepper, and ½ teaspoon (3 g) salt. Stir gently, bring the liquid to a low simmer, then cover and cook over low heat for 75 minutes. Keep the liquid at a gentle bubble rather than a vigorous boil so the beans are less likely to split and the pork can become tender. Stir once or twice, checking that the bottom is not sticking. If the pot looks unusually dry, add a splash of reserved bean liquid or stock. Nestle the browned sausage into the stew for the final 20 minutes of this simmer.
Add the topping and bake. Heat the oven to 400°F (200°C). Mix the breadcrumbs with the remaining 2 tablespoons (30 ml) olive oil. Scatter them evenly over the stew, leaving the sausage partly visible if you like. Transfer the uncovered pot to the oven and bake for 35 minutes, until the topping is golden and the stew is bubbling around the edges. Check the thickest pork piece with a food thermometer: whole-cut pork should reach at least 145°F (63°C) and rest for 3 minutes under USDA FSIS guidance; fresh sausage made from ground pork should reach 160°F (71°C). The long simmer will usually take the pork well beyond its minimum temperature, but tenderness is the cue that it is ready for this stew.
Finish and serve. Remove the bay leaves. Let the pot stand for 5 minutes so the bubbling settles, then taste the broth and adjust the salt and pepper. Scatter over the parsley and bring the pot to the table while the breadcrumb crust is still crisp.

Tips

Plan around the beans. Dried beans need the overnight soak and give the stew a pleasantly firm texture. If you forgot to soak them, use the quick-soak directions on the bean package, then cook until nearly tender before proceeding; do not add hard, unsoaked beans directly to the stew, because the meat may be ready before they soften. Cooking time can vary with the age of dried beans.
Choose a practical sausage substitute. Toulouse sausage is a traditional-style French pork sausage, but it may be hard to find. Mild Italian pork sausage or another fresh, mildly seasoned pork sausage works well; it may bring extra fennel, garlic, or salt, so taste the broth before adding more seasoning. Remove the casing if using loose sausage and brown it in small pieces.
Keep the stew gently bubbling. A hard boil can break up the beans and make the meat tough before its connective tissue has softened. Use a heavy pot, keep the lid on during the stovetop simmer, and check once or twice that there is enough liquid. The final oven stage is uncovered so moisture can evaporate and the crumbs can brown.
Use the right beans and crumbs. Tarbais beans are often associated with cassoulet, but they can be difficult to source. Cannellini or Great Northern beans are convenient substitutes and may cook a little more quickly or soften more readily. Dry breadcrumbs make a crisp cap; coarse fresh crumbs create a softer, more rustic topping, so watch them closely near the end.

Serving Suggestions

Serve the stew in warm, wide bowls, making sure each portion gets beans, vegetables, a piece of pork, sausage, and some of the toasted topping. The broth is substantial rather than soupy, but crusty bread is useful for catching the sauce. A simple green salad dressed with vinaigrette adds freshness and contrast; steamed green beans or lightly dressed bitter greens also work without competing with the rich main dish.

Because this is a filling one-pot meal, modest sides are usually enough. If you are serving a group, place the Dutch oven on a trivet and let everyone take a little extra crust from the edges. Put chopped parsley and black pepper on the table for anyone who wants a fresher finish. If the stew thickens while it stands, stir in a little hot stock or water before serving rather than adding a large amount all at once.

Variations

For a more traditional cassoulet direction, look for dried Tarbais beans and Toulouse sausage. The beans are prized for holding their shape while becoming creamy, while the sausage gives a recognizable pork-and-garlic flavor. If either ingredient is unavailable, cannellini beans and fresh mild pork sausage make a useful, widely available version; the precise flavor and texture will differ, but the method remains much the same.

You can change the meat mix while keeping the same overall amount. Replace some of the pork shoulder with skinless chicken thighs, or use duck confit if you have it; duck confit is already cooked, so add it later in the stovetop simmer to warm through and avoid shredding it. If you use raw poultry instead, cook it thoroughly and check that it reaches 165°F (74°C) with a food thermometer. For a less smoky flavor, replace bacon with diced salt pork, or omit it and use an extra tablespoon of oil, recognizing that the stew will have less cured-meat savoriness.

For a more vegetable-forward pot, increase the carrots and celery and reduce the pork shoulder by about ½ pound (225 g). You can also use vegetable stock, though the result will be less meaty in flavor. Keep the beans, liquid, and cooking method in proportion so the casserole does not become dry. A pinch of smoked paprika can add a smoky note if you omit bacon, but it is a flavor variation rather than a traditional requirement. For a gluten-free topping, use certified gluten-free breadcrumbs or leave the crumbs off and serve with a suitable side.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. The breadcrumb crust will soften as it absorbs moisture, but the beans and meat remain satisfying; for a crisper finish, store any extra crumbs separately and toast a fresh small batch when reheating.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in an oven-safe dish at 350°F (175°C). Add a splash of water or stock if the beans have absorbed much of the broth, and stir gently to avoid crushing them. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. You can freeze cooled portions in airtight freezer containers for about 2 to 3 months for best quality. Thaw in the refrigerator before reheating; the beans may soften slightly after freezing.

Frequently Asked Questions

Can I make this stew with canned beans?

Yes. Use about 5 to 6 cups (850 to 1,020 g) drained and rinsed canned white beans in place of the dried beans, and skip the soaking and bean-simmering steps. Start the timing at the meat-browning step, add the beans with the stock, and reduce the covered stew simmer to about 45 minutes so the beans do not turn mushy. Because canned beans are already salted, use low-sodium stock and season the finished pot to taste.

Can I make the stew a day ahead?

Yes, and the flavors can meld nicely overnight. Cook the stew through the stovetop simmer, cool it safely, cover, and refrigerate within 2 hours; add the breadcrumb topping and bake it the next day. Reheat the covered stew until hot throughout before adding the crumbs, then uncover and bake until the topping is golden and the center reaches 165°F (74°C). This helps keep the crust from sitting damp in the refrigerator.

What if I do not have an oven-safe Dutch oven?

Make the stew in a heavy saucepan on the stovetop, then transfer it to a deep baking dish for the final oven step. Check that the dish is rated for 400°F (200°C), and set it on a baking sheet in case the stew bubbles over. If you do not want to use the oven, simmer the stew uncovered on the stove until the top liquid has reduced, then toast the breadcrumbs separately in a skillet with olive oil and scatter them on each serving. The topping will not form the same continuous crust, but it will still add crunch.

Why are my white beans still firm?

Beans can take longer to soften if they are old, if the simmer is too low, or if the soaking time was short. Continue simmering gently and add hot water or stock if needed; check every 10 to 15 minutes until the beans are tender. Acidic ingredients can slow softening, which is why this recipe uses wine in the meat-and-vegetable base but gives the beans a long simmer with liquid. If the beans are very old, they may remain stubbornly firm even after extended cooking.

Can I leave out the wine?

Yes. Replace the 1 cup (240 ml) wine with an equal amount of chicken stock. The wine adds acidity and a little complexity, so the finished stew will taste rounder and less bright without it. A small splash of cider vinegar stirred into the finished pot can restore some lift, but add it gradually and taste as you go so the broth does not become sharp.

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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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