How to Make Cassoulet

Name: Cassoulet
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup dried white beans (great northern or cannellini), soaked overnight; 4 ounces pork belly or salt pork, diced; 4 ounces smoked sausage (such as Toulouse or kielbasa), sliced; 2 duck legs confit (or 2 bone-in chicken thighs); 1 small onion, diced; 2 cloves garlic, minced; 1 carrot, diced; 1 cup chicken stock; 1 cup diced canned tomatoes; 1 bay leaf; 1/2 teaspoon dried thyme; 1/2 cup breadcrumbs; Salt and pepper, to taste

Cassoulet is a slow cooked French stew of white beans, pork, sausage, and duck, simmered together until thick and finished under the broiler until a golden crust forms on top. You make it by par cooking the beans, browning the meats separately, then simmering everything together and breaking the crust back into the pot several times as it bakes.

It comes from the Languedoc region in southwestern France, where towns like Castelnaudary, Carcassonne, and Toulouse each claim their own version and argue about whose is correct. It takes its name from the cassole, the traditional earthenware pot it was historically cooked in.

It's peasant food in the best sense: cheap cuts, dried beans, and time turned into something that feeds a table generously and tastes better the next day.

French cassoulet white bean stew with duck and sausage

What Actually Matters

The gratin crust that forms on top and gets broken back into the stew several times during baking is what actually thickens cassoulet, not flour or cornstarch. Skip that step and simmer it uncovered instead, and you get thin, watery beans instead of the rich, almost creamy texture the dish is known for.

The Recipe

Serves 4. Prep time: 20 minutes (plus overnight soaking). Cook time: 1 hour 45 minutes. Total time: 2 hours 5 minutes active.

Ingredients

1 cup dried white beans (great northern or cannellini), soaked overnight
4 ounces pork belly or salt pork, diced
4 ounces smoked sausage (such as Toulouse or kielbasa), sliced
2 duck legs confit (or 2 bone-in chicken thighs)
1 small onion, diced
2 cloves garlic, minced
1 carrot, diced
1 cup chicken stock
1 cup diced canned tomatoes
1 bay leaf
1/2 teaspoon dried thyme
1/2 cup breadcrumbs
Salt and pepper, to taste

Method

Simmer the soaked beans in fresh water with the bay leaf until just tender, about 45 minutes, then drain and reserve.
In a Dutch oven, render the pork belly until crisp, then remove it. Brown the sausage and duck legs in the rendered fat, then remove them too.
Saute the onion, garlic, and carrot in the same pot until soft.
Return the beans and all the meats to the pot along with the tomatoes, stock, and thyme.
Simmer covered for 45 minutes, then uncovered for 15 minutes until it thickens.
Top with breadcrumbs and broil for 5 minutes until a golden crust forms. Season with salt and pepper and serve.

Nutrition (Per Serving, Estimated)

Calories	Protein	Fat	Carbs
610	34g	32g	44g

These values are calculated estimates based on the ingredients listed, not lab verified figures.

Tips, Variations, and Storage

Duck confit is traditional but chicken thighs make a good, faster substitute. Cassoulet actually improves after a day in the refrigerator, so it's a good make ahead dish. It keeps for up to four days refrigerated, and freezes well for up to three months.

Frequently Asked Questions

Do I need duck confit to make real cassoulet?

It's traditional and adds a lot of flavor, but bone-in chicken thighs are a fine substitute if duck confit isn't available.

Can I use canned beans instead of dried?

You can, using about 3 cups of canned beans, drained. Skip the initial simmering step and add them directly with the meats.

Why does my cassoulet come out thin?

You likely skipped breaking the crust back into the pot during baking, or simmered it uncovered too briefly. The crust breaking is what thickens it.

What's the difference between the regional versions?

Castelnaudary's version is considered the original with just pork and sausage, Carcassonne sometimes adds lamb, and Toulouse leans on its namesake sausage and duck.