By Food E Fare

Cassoulet is a rich and hearty French dish originating from the region of Languedoc. It is a slow-cooked casserole-style dish that traditionally features white beans, various meats, and a flavorful broth. The exact ingredients used in cassoulet can vary, and different regions in France may have their own variations. Here's a basic recipe for a traditional cassoulet:


  • 1 pound (450g) dried white beans (such as Great Northern or Cannellini), soaked overnight
  • 1 pound (450g) pork shoulder, cut into chunks
  • 1 pound (450g) sausages (such as Toulouse sausage), cut into pieces
  • 1/2 pound (225g) pancetta or bacon, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 ounces/400g) diced tomatoes
  • 2 cups (475ml) chicken or beef broth
  • 1 bouquet garni (a bundle of herbs like thyme, bay leaves, and parsley, tied together)
  • Salt and pepper to taste
  • Breadcrumbs (optional, for topping)
  • Duck confit (optional, for an extra indulgent version)


Soak the Beans:

  • Rinse and soak the dried white beans in water overnight. Drain before using.

Preheat the Oven:

  • Preheat your oven to 325°F (163°C).

Brown the Meats:

  • In a large Dutch oven or a deep ovenproof casserole dish, brown the pork shoulder, sausages, and pancetta over medium heat. Remove the meats and set them aside.

Sauté Onion and Garlic:

  • In the same pot, sauté the chopped onion and minced garlic until softened.

Add Tomatoes and Broth:

  • Stir in the diced tomatoes, chicken or beef broth, and the soaked and drained white beans. Bring the mixture to a simmer.

Combine Meats and Add Bouquet Garni:

  • Return the browned meats to the pot. Add the bouquet garni. Season with salt and pepper.

Bake in the Oven:

  • Cover the pot and transfer it to the preheated oven. Bake for about 2 to 3 hours, or until the beans are tender and the meats are cooked through. Stir occasionally and add more liquid if needed.

Optional Duck Confit:

  • If using duck confit, add it to the cassoulet during the last hour of cooking.

Top with Breadcrumbs (Optional):

  • If desired, sprinkle breadcrumbs on top of the cassoulet during the last 30 minutes of cooking to create a crispy crust.


  • Serve the cassoulet hot, either directly from the pot or transferred to individual serving dishes.


Cassoulet is a hearty and flavorful dish that is often associated with warmth and comfort. It's a perfect choice for cold weather and is traditionally enjoyed with a glass of red wine.

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