Authentic French Cassoulet Recipe: Hearty Bean and Meat Stew
Introduction
If you’re craving a rustic, heartwarming dish steeped in centuries of French tradition, look no further than Cassoulet. This rich, slow-cooked bean and meat stew hails from the Languedoc region in southern France and has become a national treasure, often prepared during holidays and family gatherings.
Named after the “cassole”, a traditional clay pot used to cook the dish, Cassoulet combines white beans, duck confit, sausage, and pork into a luscious, savory stew. While it may take time to prepare, the result is well worth the effort: a deeply flavorful, melt-in-your-mouth meal that defines French comfort food.
In this guide, we’ll walk you through a step-by-step, authentic French Cassoulet recipe, plus provide tips for ingredient substitutions, wine pairings, and storage. Let’s bring the heart of southern France to your table!
What is French Cassoulet?
Cassoulet is a hearty, slow-cooked stew made with white beans and various meats—typically duck confit, pork shoulder, sausages, and sometimes lamb. It's baked slowly to develop a crusty top layer, which is traditionally stirred back into the stew multiple times during cooking.
Key characteristics of an authentic Cassoulet:
-
Rich, velvety white beans (often Tarbais beans)
-
Variety of meats for complex flavor
-
Cooked low and slow
-
Rustic and filling — the epitome of French country food
Ingredients: What You’ll Need
🫘 For the Beans:
-
1 lb (450g) dried white beans (preferably Tarbais or Great Northern)
-
1 onion, halved
-
2 garlic cloves, smashed
-
2 bay leaves
-
1 sprig thyme
-
Salt to taste
🍖 For the Meats:
-
4 duck confit legs (store-bought or homemade)
-
1 lb (450g) pork shoulder, cut into 2-inch chunks
-
½ lb (225g) pork belly or slab bacon, cut into chunks
-
1 lb (450g) garlic sausage or Toulouse sausage
-
Duck fat or olive oil for browning
🍅 For the Stew Base:
-
1 onion, diced
-
2 carrots, diced
-
3–4 garlic cloves, minced
-
1 can (14 oz / 400g) crushed tomatoes
-
1 cup (240ml) dry white wine
-
2 cups (475ml) chicken or vegetable stock
-
1 tsp tomato paste
-
Salt and pepper to taste
Optional Ingredients
-
A pinch of cloves
-
A dash of herbes de Provence
-
Bread crumbs for crust (debated in traditional recipes)
Step-by-Step Instructions
1️⃣ Soak and Cook the Beans
-
Soak the dried beans overnight in cold water (8–12 hours).
-
Drain and rinse the beans. Place them in a large pot with halved onion, bay leaves, garlic, and thyme.
-
Cover with fresh water and bring to a gentle boil. Simmer for about 1 hour, or until the beans are tender but not mushy. Salt during the last 15 minutes of cooking.
-
Drain and set aside. Discard onion and bay leaves.
Tip: Do not overcook the beans—they will continue cooking in the oven.
2️⃣ Prepare the Meats
-
Brown the meats separately in duck fat or olive oil:
-
Sear pork shoulder chunks until golden brown on all sides.
-
Render and brown the pork belly.
-
Brown sausages until fully cooked, then slice them into thick pieces.
-
-
Set all browned meats aside on a plate.
Note: If using homemade duck confit, crisp the skin slightly; if using pre-cooked confit, set aside for assembly.
3️⃣ Make the Flavor Base
-
In the same pan, sauté diced onion and carrots in the leftover fat.
-
Add minced garlic and tomato paste; stir until fragrant.
-
Pour in white wine and scrape up browned bits from the bottom of the pan.
-
Add crushed tomatoes and stock. Let the sauce simmer for 10–15 minutes to reduce slightly.
-
Season with salt, pepper, and optional herbs.
4️⃣ Assemble the Cassoulet
In a large Dutch oven or clay cassole, begin layering:
-
Spread a layer of cooked beans on the bottom.
-
Add a layer of meats (pork, sausage, duck).
-
Repeat until all ingredients are used, finishing with a bean layer.
-
Pour the tomato-wine mixture over the top until just covered.
-
Optionally, sprinkle breadcrumbs for a crusty top (not traditionally used in all regions).
5️⃣ Bake Low and Slow
-
Cover the dish and bake at 300°F (150°C) for 2 to 2.5 hours.
-
Remove the lid and continue baking uncovered for 1 hour, occasionally breaking and stirring the crust back into the stew.
-
If desired, crisp the top under the broiler for a few minutes before serving.
Serving Suggestions
Serve hot, straight from the pot, with:
-
Crusty French bread to mop up the juices
-
A green salad with vinaigrette to cut through the richness
-
French red wine like Cahors, Madiran, or a bold Côtes du Rhône
Pro Tip: Cassoulet tastes even better the next day—make it in advance for deeper flavor.
Storage and Reheating
-
Refrigerate: Store leftovers in an airtight container for up to 5 days.
-
Freeze: Freeze portions for up to 2 months. Defrost in the fridge overnight.
-
Reheat: Warm gently on the stove or in the oven, adding a splash of water or stock if too thick.
Tips for Success
-
Soak beans overnight for faster cooking and better digestion.
-
Brown all meats to develop deep flavor.
-
Use duck confit for authenticity—store-bought versions work well.
-
Don't skimp on cooking time—slow and low is key.
-
Stir the crust into the cassoulet for a richer, more complex texture.
Common Questions (FAQ)
❓ Can I make a vegetarian cassoulet?
Yes! Swap the meats for mushrooms, root vegetables, and vegan sausage. Use vegetable stock and add smoked paprika for depth.
❓ Is Cassoulet gluten-free?
Yes, if you skip breadcrumbs and ensure your sausage is gluten-free.
❓ Can I use canned beans?
It’s not traditional, but in a pinch, you can use rinsed canned white beans. Reduce cooking time accordingly.
❓ What is the best pot for cassoulet?
A Dutch oven, cast iron casserole, or traditional cassole works best for even heat distribution and slow cooking.
Conclusion
Cassoulet is more than just a stew—it's a slow-cooked celebration of French history and cuisine, combining humble ingredients into a dish of depth and richness. Whether you're cooking for a cozy family dinner or preparing a French-themed feast, this authentic Cassoulet recipe will warm hearts and bellies alike.
Take your time, follow the steps, and enjoy the comfort and satisfaction that only a true Cassoulet can provide.
