Classic French Cassoulet

January 15, 2022
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Prepare a hearty and delicious meal with this classic French Cassoulet recipe!

French Casseroles Cassoulet is a stew made with beans, pork, confit (duck meat) and sausage. It is served with French baguette and salad. It is one of the rich flavors of French cuisine. In the classic version of this dish, the meat is cooked slow-simmered.

If you have not tried this stew dish, which is especially preferred in winter, you can prepare it for your family on special occasions. Enjoy the hearty and delicious Cassoulet with your whole family. Bon Appetit.

French CassouletPhoto By Canva
Taste Score: %84
Difficulty Medium
Servings 4-6 people
Preparation 15 mins
Cooking 360 mins
Total 375 mins

Tips

  • When making a cassoulet, patience is the key.
  • Always choose a heavy-bottomed pan for making this dish.
  • Use homemade chicken broth but if you are using store-bought, make sure it is low in sodium.
  • You can add vegetables like carrots, celery, and onions for more flavor.
  • Never press the crust too hard to break it. This dish is known for its thick layer of crust. So, gently tap it to make it moist.

Ingredients

Directions

  1. Soak the beans in water for about 8 hours or overnight. Drain the beans.
  2. Fill the large pot with water and add soaked and drained beans. Place the beans over high heat and bring them to a rapid boil. Let the beans boil for about 5 minutes. Drain them.
  3. Pour chicken broth into a large pot and place it over medium heat. Once the broth starts to boil, add semi-cooked beans, cloves, bay leaves, tomatoes and let them boil. Skim off the foam constantly and reduce the heat. Let the beans simmer on medium-low heat for about 45 minutes until they are tender.
  4. Meanwhile, dice the salted pork and set it aside. Cut the duck confit legs from the joints. Also, cut the boneless pork belly into 2-inch cubes. Set the meat aside.
  5. In a food processor, add salted pork and garlic cloves. Process for about 15 seconds until you get a sticky paste. Take this paste out of the food processor bowl into a bowl and refrigerate.
  6. Place a large non-stick frying pan on medium heat. Once it is hot, Place the duck pieces on the frying pan skin-side down. Sear for about 5 minutes or until it turns golden brown. Turn the duck pieces and cook the other side as well. Transfer the pieces to the plate.
  7. Add French sausages to the same frying pan and cook for about 4 minutes on each side until it turns golden brown. Once done, take it out of a serving plate.
  8. In the same frying pan, add pork belly pieces. Cook on each side for about 3 to 4 minutes or until the pieces get a golden color. Once done, transfer them to a plate. Once the meats reach room temperature, refrigerate them.
  9. When the beans are cooked, remove the pot from heat and let it sit at room temperature for about an hour or until they are warm to the touch but not burning the skin. Add salted pork and garlic paste, nutmeg powder, and about ¼ teaspoon of salt. Mix until everything is well incorporated.
  10. Place a strainer over a large bowl and strain this mixture. Save both the beans and the liquid.
  11. Place half of the cooked beans at the bottom of a Dutch oven and spread them evenly to form a layer.
  12. Place the duck pieces and pork belly pieces over the beans. Cover the meat with the remaining beans.
  13. Then stick the cooked sausages into the beans in such a way that they are partially visible.
  14. Pour the liquid over the beans so that they are submerged in them. Sprinkle black pepper on top.
  15. Place the Dutch oven in a preheated oven at the medium rack for about 3 hours. Make sure it is uncovered. Keep an eye on the surface, and it starts to dry. Push it downwards slightly so that the liquid rises up, or you can pour chicken broth over it to prevent it from drying out as well.
  16. Once 3 hours are up, take the Dutch oven out of the oven and let it cool down for an hour or so. Cover it and refrigerate it overnight.
  17. The next day, place the pot in a preheated oven at 325 ºF for 1 ½ hour. If it is dry, pour the chicken broth over it again without breaking the top layer. Once cooked, let it reach room temperature, cover, and refrigerate overnight as well.
  18. On the last day, place the Dutch oven in a preheated oven at 325ºF for about 1 ½ hour, repeating the same steps until the top has a crust. Serve hot.
Nutrition Facts
Serving Size 1 French Cassoulet
Serves 4-6
Amount Per Serving
Calories703
% Daily Value*
Total Fat 30.8 g39.5%
Cholesterol 78 mg26%
Sodium 2625 mg114.1%
Protein 47.3 g94.6%
Potassium 1405 mg29.9%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is Cassoulet?

Cassoulet is a rich stew that originates from Southern France. It is made from white beans and a blend of different meats like chicken, duck, pork, and French sausages. The main highlight of this dish is the rich gravy. It is made from tomatoes, chicken broth, and spices. The Classic French Cassoulet takes time and patience to cook. This allows the flavors to infuse together, and as a result, the stew is rich and jam-packed with flavors through slow and constant cooking.

How to Make Vegan Cassoulet?

You can make vegan cassoulet by skipping the meat and using vegetables instead. Use vegetable stock, mushrooms, celery, onions, carrots, leeks, vegan sausages, and panko breadcrumb on top to add a crust. Vegan cassoulet cooks faster than traditional recipes and is just as tasty as the herbs and spices.

What to Serve with Cassoulet?

The best way to serve Classic French Cassoulet is by serving it alongside fresh garden salad, bread loaf, and a glass of wine. Moreover, you can also serve it with mashed potatoes, potato salad, or roasted vegetables. Finish the meal with tropical fruits and enjoy!

Here are our delicious recipes that you can serve with French Cassoulet:

How to Store Cassoulet?

You can store the leftover cassoulet by placing it in an air-tight container and refrigerating it. It will stay for up to 5 days in the refrigerator. Furthermore, you can store the whole cassoulet in the refrigerator as well.

Recipe byPetite Gourmets

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