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Cassoulet
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.
246 K 3.9/5 (62 reviews)677628
Last modified on: October 24th 2026
For 8 people, you will need:
- 1
1 kg 500 g white beans - 2
3 carrots - 3
1 leek - 4
2 cloves garlic - 5
1 bouquet garni - 6
2 onions - 7
50 g goose fat - 8
2 litres water - 9
2 chicken stock cubes - 10
50 g tomato paste - 11
1 Morteau sausage - 12
500 g belly (streaky) bacon - 13
600 g duck confit - 14
Salt - 15
Pepper - Total weight: 6,135 grams
Times for this recipe
Preparation
13 hours
Cooking
3 hours 15 min.
All in all
16 hours 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around: ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Step 1 - ⌛ 12 hours
Beans
Leave 1 kg 500 g white beans to soak overnight in cold water.Step 2 - ⌛ 5 min.
The next day, drain and blanch for 3 minutes in salted boiling water.
Step 3 - ⌛ 3 min.
Drain the beans again.
Step 4 - ⌛ 25 min.
Prepare the carrots and cut into small pieces.
Prepare the leek and chop finely.
Peel the garlic cloves and chop finely.
Prepare the leek and chop finely.
Peel the garlic cloves and chop finely.
Step 5 - ⌛ 10 min.
Step 6 - ⌛ 3 min.
Melt 50 g goose fat in a large pan over medium heat.
Add the chopped onion, salt and perpper and cook without colouring.
Add the chopped onion, salt and perpper and cook without colouring.
Step 7 - ⌛ 5 min.
Add the carrots, leek, garlic and bouquet garni.
Stir well and cook for 5 minutes, stirring frequently.
Stir well and cook for 5 minutes, stirring frequently.
Step 8 - ⌛ 10 min.
Pour in 2 litres water, add 2 chicken stock cubes and bring to the boil.
Step 10 - ⌛ 3 min.
Step 11 - ⌛ 10 min.
The cassoulet
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.
Step 12 - ⌛ 10 min.
Leave the duck fat in the pan and use this to fry the bacon and sausage, cut into pieces.
Set aside.
Set aside.
Step 13 - ⌛ 5 min.
Prepare to cook the cassoulet: put a first layer of beans in the bottom of the pan.
Step 14 - ⌛ 5 min.
Cover with a layer of meat.
Step 15 - ⌛ 5 min.
Cover the meat with a second layer of beans.
Step 16 - ⌛ 2 hours
Add stock (from stage 10) 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.
Cover and cook in the oven at 360°F (180°C) for around 2 hours.
Step 17
Serve each guest with a generous mix of beans and the different meats.
Remarks
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.
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.
And to drink?
A red wine from the south-west of France. My preference is for a Cahors to accompany this dish.
Keeping: Several days in the fridge, protected by plastic film.
Source: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 7 g RDI=10 % | 8 g RDI=3 % | 14 g RDI=19 % | 183 kcal RDI=9 % | 764 kJ RDI=9 % |
| Per person | 52 g RDI=79 % | 58 g RDI=22 % | 107 g RDI=146 % | 1,400 kcal RDI=70 % | 5,862 kJ RDI=70 % |
| Whole recipe | 413 g RDI=635 % | 465 g RDI=176 % | 854 g RDI=1,170 % | 11,201 kcal RDI=560 % | 46,895 kJ RDI=560 % |
How much will it cost?
For 8 people
27.75 €
Per person
3.50 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Water
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