Cassoulet
Prep time: 30 minutes (plus overnight bean soaking)
Cook time: 4 hours
Total time: ~4 hours 30 minutes (excluding bean soaking)
Servings: 8 servings
Country of Origin
France (Languedoc region, Southwest France)
Description
Hailing from the rustic towns of Southwest France, Cassoulet is the ultimate slow-cooked French comfort food. Named after the traditional clay baking dish called a cassole, it is a remarkably rich, slow-simmered stew of tender white beans and a hearty medley of meats: duck confit, garlic pork sausage, pork belly, and pork rinds. As it slow-bakes, the starch from the beans and the gelatin from the pork form a legendary, deeply savory caramelized crust on top.
Presentation & How It's Eaten
Cassoulet is served piping hot, directly in its baking dish to showcase the golden, crackling crust. Breaking through this crust with a spoon reveals the creamy, slow-melted beans and succulent meats beneath. It is a incredibly hearty, robust meal that needs nothing more than a simple, crisp green salad tossed in a sharp vinaigrette to cut through the richness. Pair it with a bold Southwest French red wine (like a Madiran or Cahors).
Ingredients
500g (approx. 1.1 lbs) dried white kidney beans (such as Cannellini or Haricots Tarbais)
250g (approx. 8.8 oz) pork rind, cut into large pieces
450g (1 lb) fresh pork belly, cut into 2-inch chunks
450g (1 lb) Toulouse sausage (or high-quality garlic pork sausage)
4 duck confit legs, separated into pieces (duck fat reserved)
1 large onion, finely chopped
2 carrots, diced
4 garlic cloves, minced
1 bouquet garni (parsley, thyme, and bay leaf)
1 litre chicken stock
100g dry breadcrumbs
Salt and freshly ground black pepper
Step-by-Step Directions
Prep and Blanch the Beans: Soak the dried beans in cold water overnight, then drain. In a large pot, cover the beans with fresh cold water, bring to a boil for 5 minutes, then drain and discard the water (this step removes gas-producing starches).
Simmer the Beans: Return the blanched beans to the pot. Cover with warm water and add the pork rind pieces, bouquet garni, and half of the minced garlic. Simmer gently for 1.5 to 2 hours until the beans are tender but still firm. Drain, reserving the beans and their cooking liquid.
Brown the Meats: In a large skillet over medium-high heat, melt 2 tablespoons of reserved duck fat. Sear the pork belly chunks until golden brown on all sides. Remove and set aside. In the same pan, brown the sausages, remove, and slice them into thick chunks. Lightly brown the duck confit legs and separate the meat from the bones in large pieces.
Sauté the Veggies: In the remaining fat in the skillet, cook the chopped onion and carrots until softened (about 8 minutes). Stir in the remaining minced garlic and cook for 1 minute.
Layer the Casserole: Preheat your oven to 150°C (300°F). In a deep, heavy earthenware casserole or Dutch oven, lay the cooked pork rinds along the bottom. Add a thick layer of beans, followed by a layer of the pork belly, sausage chunks, and duck confit. Cover the meats entirely with the remaining beans. Season each layer with black pepper.
The Slow Bake: Mix the chicken stock with a cup of the reserved bean-cooking liquid. Pour this liquid over the cassoulet until it just barely covers the top layer of beans. Place uncovered in the oven and bake for 2 hours until a light skin/crust begins to form on the surface.
Build the Crust: Remove the pot from the oven. Sprinkle the breadcrumbs evenly over the surface. Increase the oven temperature to 175°C (350°F). Return to the oven for 30 to 45 minutes, occasionally breaking the crust gently with a spoon to let the rich cooking juices bubble over the top, until a deep, dark golden-brown, crackling crust is formed. Let rest for 15 minutes before serving.
Optional
Mutton/Lamb Addition: Incorporate 450g (1 lb) of boneless lamb shoulder, cubed and browned alongside the pork, to align with the traditional Toulouse variation of the dish.
Garlic-Herb Crust: Toss your breadcrumbs with a tablespoon of finely minced raw garlic, fresh parsley, and a drizzle of melted duck fat before scattering them over the top for an incredibly fragrant, extra-crispy finish.
Prevent Sticking: Laying the pork rinds along the bottom of the pot in step 5 is highly functional—it acts as a physical barrier that prevents the beans from sticking and scorching during the long oven bake.
Cooking Tips
The Seven Crust Breaks: Old-school French cooks swear that for a legendary cassoulet, you must gently break the surface crust and push it back down into the bubbling beans up to seven times during baking. This repeatedly bastes the crust with the rich, collagen-heavy cooking fat, yielding a deeply caramelized topping.
Don't Skip the Pork Rind: The pork rind is the unsung hero. It melts down over the hours-long bake, releasing natural gelatin that binds the dish, thickens the sauce, and creates the classic sticky, lip-smacking texture.
Nutrition Facts
(Estimated per serving)
Calories: ~610 kcal
Total Fat: 35g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: ~810mg
Total Carbohydrates: 38g
Dietary Fiber: 9g
Sugars: ~1.5g
Protein: 39g
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