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.
237 K 3.9/5 (61 reviews)
16 hours 9 min.
Easy
27.75 €
8 people
15 IngredientsLast modified on: September 17th 2021
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: 12 hours 60 min.
Cooking: 3 hours 15 min.
All in all: 16 hours 9 min.
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
Stage 1 - ⌛ 12 hours
Beans
Leave 1 kg 500 g white beans to soak overnight in cold water.Stage 2 - ⌛ 5 min.
The next day, drain and blanch for 3 minutes in salted boiling water.
Stage 3 - ⌛ 3 min.
Drain the beans again.
Stage 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.
Stage 5 - ⌛ 10 min.
Stage 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.
Stage 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.
Stage 8 - ⌛ 10 min.
Pour in 2 litres water, add 2 chicken stock cubes and bring to the boil.
Stage 10 - ⌛ 3 min.
Stage 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.
Stage 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.
Stage 13 - ⌛ 5 min.
Prepare to cook the cassoulet: put a first layer of beans in the bottom of the pan.
Stage 14 - ⌛ 5 min.
Cover with a layer of meat.
Stage 15 - ⌛ 5 min.
Cover the meat with a second layer of beans.
Stage 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.
Stage 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: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 410 RDI=160 % | 460 RDI=40 % | 850 RDI=130 % | 11,190 RDI=560 % | 46,870 RDI: 560 % |
| Per 100 g | 6 RDI=3 % | 7 RDI=1 % | 10 RDI=2 % | 180 RDI=9 % | 760 RDI: 9 % |
| Per person | 50 RDI=20 % | 60 RDI=5 % | 110 RDI=20 % | 1,400 RDI=70 % | 5,860 RDI: 70 % |
How much will it cost?
- For 8 people : 27.75 €
- Per person : 3.50 €
Change currency:
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
Like these other recipes: Tomato foccacia, Pitta bread, Minted Melon, Leek and Jerusalem artichoke soup, Valay-Brest, ... See them all 141
White beans
Like these other recipes: Paimpol salad, How to prepare white beans, Minestrone, Harichou salad, Sausages with baked beans, French style, ... See them all 13
Belly (streaky) bacon
Like these other recipes: Broken eggs with mushrooms, Country-style spring pasta, Winemaker's toast, Involtini-Style Filet Mignon , Pâté de campagne, ... See them all 32
Other recipes you may also like
Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron. December 30th 2019121 K4.1 2 hours 20 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010401 K 154 50 min.
Fish Mousselines
Mousselines are a lighter version of the classic French quenelles, but without breadcrumbs. They are poached first in fumet (fish stock), then served "en gratin" in sauce normande. December 29th 2018109 K 24.3 40 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020340 K5 2 hours 25 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012799 K 43 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.