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Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.


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Last modified on: June 2nd 2015

For 8 people, you will need:

How long does it take?

PreparationCookingStart to finish
12 hours 56 min.3 hours 13 min.16 hours 9 min.
Preservation: Several days in the fridge, protected by plastic film
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

Stage 1
12 hours
Cassoulet : Photo of step #1 Leave 1 kg 500 g white haricot beans to soak overnight in cold water.
Stage 2
5 min.
Cassoulet : Photo of step #2 The next day, drain and blanch for 3 minutes in salted boiling water.
Stage 3
3 min.
Cassoulet : Photo of step #3 Drain the beans again.
Stage 4
25 min.
Cassoulet : Photo of step #4 Prepare the carrots and cut into small pieces.

Prepare the leek and chop finely.

Peel the garlic cloves and chop finely.
Stage 5
10 min.
Stage 6
3 min.
Cassoulet : Photo of step #6 Melt 50 g goose fat in a large pan over medium heat.

Add the chopped onion, salt and perpper and cook without colouring.
Stage 7
5 min.
Cassoulet : Photo of step #7 Add the carrots, leek, garlic and bouquet garni.

Stir well and cook for 5 minutes, stirring frequently.
Stage 8
10 min.
Cassoulet : Photo of step #8 Pour in 2 litres water, add 2 chicken stock cubes and bring to the boil.
Stage 9
30 min.
Cassoulet : Photo of step #9 Leave uncovered to simmer for 30 minutes.
Stage 10
3 min.
Cassoulet : Photo of step #10 Remove and discard the bouquet garni. Add 50 g tomato paste, mix and then add the beans.

Leave to simmer uncovered for around 30 minutes until the beans are just tender.
Stage 11
10 min.
Cassoulet : Photo of step #11 Put the pan or casserole you are going to use for the cassoulet on high heat and fry the duck confit until browned on all sides.

Remove the duck pieces and set aside.
Stage 12
10 min.
Cassoulet : Photo of step #12 Leave the duck fat in the pan and use this to fry the bacon and sausage, cut into pieces.

Set aside.
Stage 13
5 min.
Cassoulet : Photo of step #13 Prepare to cook the cassoulet: put a first layer of beans in the bottom of the pan.
Stage 14
5 min.
Cassoulet : Photo of step #14 Cover with a layer of meat.
Stage 15
5 min.
Cassoulet : Photo of step #15 Cover the meat with a second layer of beans.
Stage 16
2 hours
Cassoulet : Photo of step #16 Add stock to cover with about 1 cm (1/2 inch) over the top of the beans.

Cover and cook in the oven at 360°F (180°C) for around 2 hours.
Stage 17
Cassoulet : Photo of step #17 Serve each guest with a generous mix of beans and the different meats.


The proportions of this recipe are not rigid, so you can add a little more or a little less of something, according to your taste.

For the dried beans, use whatever fairly large white beans you can get. A good French variety is 'lingot du nord'.

For the duck confit, if you are using legs, allow 2 per person.

For the sausage, use a good variety that is available where you live (I prefer using smoked sausage, but this is a matter of taste).

Cassoulet is one of those dishes that just gets better each time you reheat it, so don't hesitate to make a large quantity for reheating on another day or for freezing.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 8 people : 27.73 €
Per person : 3.47 €

Note : These prices are only approximate.

Change currency:

And to drink?: A red wine from the south-west of France. My preference is for a Cahors to accompany this dish.
Source: Home made.
Grade this recipe :

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