Traditional French Cassoulet
Dive into the heart of French countryside cuisine with this Traditional French Cassoulet, a hearty, slow-cooked masterpiece packed with layers of rich, savory flavors. Made with tender pork shoulder, melt-in-your-mouth duck confit, smoky bacon, succulent sausages, and creamy white beans, this classic one-pot wonder is the ultimate comfort food. Aromatic herbs like thyme and bay leaves, paired with a tomato-infused broth, create a deeply flavorful base, while a golden, crispy breadcrumb topping adds the perfect finishing touch. Ideal for cozy gatherings, this cassoulet is as satisfying as it is authentic, delivering a taste of southwestern France in every bite. Perfectly paired with a fresh green salad or crusty bread, it’s a must-try recipe for fans of classic French cuisine.
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Recipe Information
Ingredients
- 500 grams dried white beans (such as Great Northern or cannellini)
- 500 grams pork shoulder, cut into 2-inch pieces
- 2 pieces duck confit legs
- 250 grams fresh pork sausages
- 150 grams bacon, diced
- 2 medium carrots, peeled and chopped
- 2 medium onions, diced
- 4 cloves garlic cloves, minced
- 50 grams tomato paste
- 1.2 liters chicken stock
- 2 leaves bay leaves
- 5 sprigs fresh thyme
- 100 grams bread crumbs
- 30 ml olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Rinse and soak the white beans in cold water overnight or for at least 8 hours. Drain and set aside.
In a large Dutch oven or heavy casserole pot, heat a tablespoon of olive oil over medium-high heat. Add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside.
In the same pot, brown the pork shoulder pieces on all sides. Work in batches if necessary. Remove and set aside.
Add the sausages to the pot and brown them on all sides. Remove and set aside.
Reduce the heat to medium and add the diced onions and carrots. Sauté until the onions turn translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Add the tomato paste to the pot, stirring to coat the vegetables.
Return the bacon, pork shoulder, and sausages to the pot along with the duck confit legs.
Add the drained white beans, chicken stock, bay leaves, and thyme sprigs. Bring to a simmer.
Cover the pot and transfer it to a preheated oven at 325°F (160°C). Bake for about 3 hours, or until the beans are tender.
Remove the pot from the oven. Increase the oven temperature to 375°F (190°C).
In a small bowl, mix the bread crumbs with a tablespoon of olive oil, salt, and black pepper.
Sprinkle the bread crumb mixture evenly over the cassoulet.
Return the pot to the oven, uncovered, and bake for an additional 30 minutes, or until the top is golden and crisp.
Allow the cassoulet to rest for 10 minutes before serving. Enjoy your hearty dish with a fresh green salad or crusty bread.
Nutrition Facts
Calories |
6647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 376.3 g | 482% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 997 mg | 332% | |
| Sodium | 10548 mg | 459% | |
| Total Carbohydrate | 433.1 g | 157% | |
| Dietary Fiber | 90.9 g | 325% | |
| Total Sugars | 43.4 g | ||
| Protein | 403.9 g | 808% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1756 mg | 135% | |
| Iron | 63.3 mg | 352% | |
| Potassium | 13812 mg | 294% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
