📝 About This Recipe
Originating from the Languedoc region of Southern France, this Cassoulet is the pinnacle of rustic gastronomy, blending creamy white beans with a symphony of preserved and braised meats. This labor of love transforms humble ingredients into a rich, velvety masterpiece characterized by its signature golden-brown crust and deep, savory complexity. It is more than just a stew; it is a timeless ritual of slow-cooking that brings the warmth of a French farmhouse kitchen to your table.
🥗 Ingredients
The Beans
- 1 pound Dried Tarbais or Cannellini beans (soaked in water overnight and drained)
- 4 ounces Salt pork (cut into small cubes)
- 1 Yellow onion (peeled and studded with 2 whole cloves)
- 1 large Carrot (peeled and cut into chunks)
- 1 Bouquet Garni (thyme sprigs, parsley stems, and a bay leaf tied together)
The Meats
- 4 pieces Duck Confit legs (store-bought or homemade)
- 1 pound Pork shoulder (cut into 2-inch cubes)
- 1 pound Toulouse-style sausages (or high-quality garlic pork sausages)
- 3 tablespoons Duck fat (for searing)
The Braising Liquid & Topping
- 6 cloves Garlic (minced)
- 1 tablespoon Tomato paste
- 4-5 cups Chicken stock (low sodium, high quality)
- 1 cup Fresh breadcrumbs (coarsely ground from a baguette)
👨🍳 Instructions
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1
Place the soaked beans in a large pot with the salt pork, clove-studded onion, carrot, and bouquet garni. Cover with water by 2 inches, bring to a boil, then reduce to a gentle simmer for 45-60 minutes until beans are tender but not falling apart.
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2
While the beans cook, preheat your oven to 300°F (150°C). Heat 1 tablespoon of duck fat in a large Dutch oven over medium-high heat.
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3
Brown the pork shoulder cubes in batches until golden on all sides. Remove and set aside. In the same fat, brown the sausages until colored but not cooked through; remove and slice into 2-inch pieces.
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4
Briefly sear the duck confit legs to render a bit of their fat, then remove. Reserve the rendered fat in the pot.
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5
In the remaining fat, sauté the minced garlic and tomato paste for 1-2 minutes until fragrant. Do not let the garlic burn.
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6
Drain the cooked beans, discarding the onion, carrot, and bouquet garni, but reserve the salt pork and the bean cooking liquid.
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7
Layer the ingredients in the Dutch oven: start with a layer of beans, followed by the pork shoulder and sausages, then the remaining beans. Top with the duck confit legs, nestling them slightly into the beans.
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8
Pour in the chicken stock and about 1 cup of the reserved bean cooking liquid until the liquid just barely covers the top layer of beans.
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9
Bake uncovered for 2 hours. A thin crust will begin to form on the surface.
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10
Break the crust gently with a spoon and drizzle a little more stock if the beans look dry. Sprinkle half of the breadcrumbs over the top.
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11
Continue baking for another 1 to 1.5 hours, occasionally breaking the crust and incorporating it back into the beans (traditionally done 7 times, but 2-3 is sufficient for home cooks).
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12
For the final 30 minutes, sprinkle the remaining breadcrumbs on top and bake until a thick, deep golden-brown crust has formed.
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13
Remove from the oven and let it rest for at least 15-20 minutes. This allows the liquid to settle and the flavors to fully concentrate before serving.
💡 Chef's Tips
Always use dried beans; canned beans lack the starch necessary to create the signature velvety texture and will turn to mush during the long bake. If you can't find Tarbais beans, Cannellini or Great Northern beans are excellent substitutes. The secret to a great Cassoulet is the 'crust'—don't be afraid to break it and push it back into the beans; this adds incredible depth of flavor. Use a heavy-bottomed earthenware cassole or a cast-iron Dutch oven to ensure even heat distribution and prevent the bottom from scorching. This dish is even better the next day! Gently reheat in the oven with a splash of stock to loosen the beans.
🍽️ Serving Suggestions
Pair with a bold, tannic red wine from the Southwest of France, such as a Madiran or a Cahors Malbec. Serve with a crisp green salad dressed in a sharp Dijon vinaigrette to cut through the richness of the meats. A warm, crusty sourdough baguette is essential for mopping up every drop of the savory bean sauce. Keep the table setting rustic with wooden boards and heavy linens to match the farmhouse soul of the dish.