📝 About This Recipe
Transport your kitchen to the sun-drenched hills of Southern France with this deeply soul-warming cassoulet. While traditional versions often feature duck confit, this rendition celebrates the humble pork shoulder, slow-braised until it melts into a rich, velvety ragout of creamy Tarbais beans and aromatic herbs. Topped with a golden, garlicky breadcrumb crust that shatters under the spoon, this is the ultimate labor of love for any home cook seeking comfort in a pot.
🥗 Ingredients
The Beans
- 1 pound Dried Cannellini or Great Northern beans (soaked overnight in salted water)
- 1 Yellow onion (peeled and halved)
- 2 pieces Whole cloves (studded into the onion)
- 1 Bay leaf (fresh or dried)
The Meats
- 2.5 pounds Boneless pork shoulder (cut into 2-inch chunks, patted dry)
- 1 pound Garlic sausage or Kielbasa (cut into 1-inch rounds)
- 6 ounces Salt pork or thick-cut bacon (diced)
The Aromatics and Liquid
- 2 medium Carrots (finely diced)
- 1 large Yellow onion (finely chopped)
- 6 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 4 cups Chicken stock (low sodium, high quality)
- 4 sprigs Fresh thyme
The Crust
- 1.5 cups Fresh breadcrumbs (coarsely ground)
- 3 tablespoons Duck fat or melted butter
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Drain the soaked beans and place them in a large pot. Cover with 2 inches of fresh water, add the clove-studded onion and bay leaf. Bring to a boil, then simmer gently for 45-60 minutes until tender but not falling apart. Drain, discarding the onion and bay leaf, and set aside.
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2
Preheat your oven to 300°F (150°C). In a large heavy-bottomed Dutch oven, cook the diced salt pork or bacon over medium heat until the fat has rendered and the bits are crispy. Remove the pork with a slotted spoon and set aside.
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3
Season the pork shoulder chunks generously with salt and pepper. In the same Dutch oven, brown the pork in batches in the rendered fat over medium-high heat until deeply caramelized on all sides. Remove and set aside.
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4
Lower the heat to medium and brown the sausage rounds for 2-3 minutes per side. Remove and set aside with the other meats.
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5
Add the chopped onion and carrots to the remaining fat in the pot. Sauté for 6-8 minutes until soft and translucent. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
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6
Deglaze the pot with 1 cup of the chicken stock, scraping up all the brown bits (fond) from the bottom—this is where the flavor lives!
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7
Return the pork shoulder and salt pork to the pot. Add the drained beans and the thyme sprigs. Pour in the remaining chicken stock until the beans are just covered. Stir gently to combine.
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8
Bring the liquid to a simmer on the stove, then cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake for 2 hours.
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9
After 2 hours, remove the lid. Stir in the browned sausage rounds. If the mixture looks dry, add a splash more stock or water. Return to the oven uncovered for another 1 hour.
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10
In a small bowl, toss the breadcrumbs with the duck fat (or butter) and parsley. Sprinkle this mixture in an even layer over the top of the cassoulet.
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11
Increase the oven temperature to 350°F (175°C). Bake for a final 30-45 minutes. Every 15 minutes, use the back of a spoon to gently break the crust and push it into the liquid, allowing a new crust to form. This creates the signature 'seven skins' of a true cassoulet.
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12
Once the top is a deep golden brown and the liquid has thickened into a rich sauce, remove from the oven. Let it rest for 15 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use dried beans rather than canned; the beans need to absorb the meat juices during the long braise to achieve the correct texture. If the cassoulet looks too liquidy toward the end, don't worry—the beans will continue to absorb moisture as it rests. For the best flavor, make the cassoulet one day in advance, refrigerate it, and reheat it slowly; the flavors deepen significantly overnight. If you can't find duck fat for the breadcrumbs, high-quality European butter is a delicious substitute. Don't skimp on the browning of the meat; that deep sear provides the savory backbone of the entire dish.
🍽️ Serving Suggestions
A crisp, acidic green salad with a sharp Dijon vinaigrette to cut through the richness. A robust French red wine, such as a Madiran or a Cahors (Malbec). Warm, crusty sourdough baguette for mopping up every drop of the bean sauce. Steamed green beans or roasted asparagus with lemon zest. A simple dessert of poached pears or a tart Tarte Tatin.