The Best Cassoulet Recipe _ Chef Jean-Pierre Hello friends, today I am going to share with you a French favorite, you might even call it a French version of American chili. Today I want to share an amazing Cassoulet Recipe.

Cassoulet is a traditional, slow-cooked bean stew that originated in the South of France, right in the heart of the Languedoc region. With a history as rich and flavorful as the stew itself, and where people know a thing or two about making the most of simple ingredients because every morsel of food was precious. This is no ordinary stew.

Easy Cassoulet Recipe _ Chef Jean-Pierre Cassoulet is a stew made up of white beans, tender duck confit, flavorful sausages, and maybe even some succulent pork, all melding together with those creamy beans; slowly cooked until your dish becomes a delicious masterpiece.

The great thing about this Cassoulet Recipe is it is one of those meals that tastes even better the day after you cook it! So, get your taste buds ready and your aprons on. We’re about to whip up the perfect cassoulet recipe, creating a tasty masterpiece.

But don’t forget, in the end, it’s about more than just the food. It’s about the joy we find in cooking, the fun we have trying new flavors, and the love we pour into each dish. The secret to a great Cassoulet Recipe? A little bit of joy and a whole lot of love.

So if you are ready to dive into this delicious Cassoulet Recipe, what are we waiting for?

Let’s get cooking!

Easy Cassoulet Recipe

The Amazing Cassoulet Recipe The Whole Family Will Love!

Hello friends, today I want to share an amazing Cassoulet Recipe! This is widely known across France and quickly grew to be the French version of Chili. Competitions are even held across France to determine who makes the best Cassoulet! Let me teach you how to make this easy and hearty French stew, just like my Mom used to! Be sure to let me know what you think in the comments below.
5 from 5 votes
Servings 6 Servings

Recipe Video


For the Beans:

  • 20 ounces 567 grams White Beans*
  • 1 Smoked Ham Hock (optional)
  • 6 to 8 whole Garlic Cloves
  • 1 or 2 Celery Branches, cut into 2 or 3 pieces
  • 1 or 2 Carrots, cut into 2 to 3 pieces
  • 1 28 ounces 794 grams Chopped Tomatoes
  • 1 dozen (approximately) fresh Thyme Sprigs
  • 2 Bay leaves
  • 6 to 8 cups 1420 to 1892 milliliters Chicken Stock

For the Meats:

  • 1 tablespoon 15 milliliters Duck Fat, Cooking Oil or Clarified Butter
  • 8 ounces 227 grams Thick Bacon, sliced about 1/8 inch thick (about 3 millimeters)
  • 1 Onion roughly diced
  • 1 pound 454 grams of Sausage*
  • 2 pounds 907 grams Lean Pork Shoulder cut into 1 ½ inches cubes (about 3.8 centimeters)
  • 4 Duck Leg Confit**
  • 2 to 3 cups 473 to 710 milliliters fresh Bread Crumbs***


Prepare the Beans:

  • Soak the beans overnight in enough water to cover them at least 2 to 3 inches (5 to 8 centimeters). They will at least triple in volume.
  • The next day in a large pot, add the drained beans, the ham hock, garlic cloves, celery, carrots, tomatoes, thyme, bay leaves, and chicken stock. Be sure to add enough chicken stock to cover the beans about two to three inches (5 to 8 centimeters). Bring to a boil, reduce the heat to very low, and cook them for about 45 minutes or until they are cooked but still a little al dente (firm to the bite).
  • *The Chef used Tarbais beans but you can use Cannellini, Great Northern Beans, Cannellini Beans, or Lima Beans.

Prepare the Meats:

    Preheat Oven to 375ºF (190ºC)

    • In a sauté pan, add the bacon and when hot add the onion and sauté for a couple minutes until light golden brown. 
    • Add your sausage and sauté until golden brown as well. Remove the sausage and add the pork shoulder and cook until the pork is nice and golden brown on all sides. 
    • Add everything into a lasagna pan and bake for about 15/20 minutes.
    • *The Chef used a good pork sausage. The traditional sausage is a Toulouse sausage, very difficult to buy in the US.
    • **Be sure to check out this link for the video of Duck Confit:
    • ***Be sure to check out this link for the video of Fresh Bread Crumbs:

    Put the Dish together:

    • In an Staub Dutch Oven, cover the bottom of the dish with half of the beans. 
    • Cover the beans with all the meats and their juices.
    • Add the duck leg confit and cover with the rest of the beans and their juices. Place in the oven for about 1 hour.
    • Cover the entire surface with seasoned bread crumbs. Bake for 15/20 minutes, add a bit more bread crumbs, and bake another few minutes.

    Frequently Asked Questions About Cassoulet:

    1) Can I prepare cassoulet in advance?

    Yes, cassoulet can be prepared in advance. In fact, it often tastes even better when the flavors have had time to meld together. You can assemble the cassoulet, refrigerate it, and then bake it when you’re ready to serve.

    2) How far in advance can I prepare cassoulet?

    You can prepare cassoulet up to 24 hours in advance. Simply follow the recipe until the point of baking, cover the dish tightly, and store it in the refrigerator. This allows the flavors to develop and saves you time on the day you plan to serve it.

    3) How do I store leftover cassoulet?

    If you have leftover cassoulet, store it in an airtight container in the refrigerator. It will keep well for 3 to 4 days. Remember to cool it down quickly before refrigerating to prevent the growth of harmful bacteria.

    4) Can I freeze cassoulet?

    Absolutely! Cassoulet freezes very well, making it a convenient make-ahead dish, or a way to save left overs. Once the cassoulet is fully cooked, allow it to cool completely, portion it into airtight freezer-safe containers or freezer bags, and freeze for up to 3 months.

    5) How should I defrost frozen cassoulet?

    To defrost frozen cassoulet, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can defrost it in the microwave using the defrost setting or reheat it directly from frozen in the oven.

    6) What is the best way to reheat cassoulet?

    To reheat cassoulet, place it in a preheated oven at 350°F (175°C). Cover the dish with foil to prevent excessive browning and bake for about 30-40 minutes until heated through. You can also reheat individual portions in the microwave, stirring occasionally to ensure even heating.

    7) Can I reheat cassoulet directly from frozen?

    Yes, you can reheat cassoulet directly from frozen. Place the frozen cassoulet in a preheated oven at 350°F (175°C), covered with foil, and bake for approximately 60-75 minutes. Check the internal temperature with a thermometer to ensure it reaches a safe minimum of 165°F (74°C).

    8) What sides pair well with cassoulet?

    Cassoulet is a hearty dish on its own, but you can enhance the meal with some delicious sides. Crusty bread or baguette slices are great for soaking up the flavorful sauce. A fresh green salad or steamed vegetables provide a refreshing contrast. Additionally, pickles, olives, or a tangy relish can add a nice contrast to the richness of the cassoulet.

    9) Which wines pair well with cassoulet?

    Cassoulet is a robust dish that pairs well with medium- to full-bodied red wines. Some popular choices include Côtes du Rhône, Syrah, Zinfandel, Malbec, and Rioja. These wines complement the rich flavors of the cassoulet and provide a nice balance. If you prefer white wine, a dry white such as Sauvignon Blanc or Chardonnay can also work well.

    10) Can I make a vegetarian or vegan version of cassoulet?

    Yes, you can create a delicious vegetarian or vegan version of cassoulet. Instead of using meat, you can incorporate hearty vegetables like mushrooms, root vegetables, or legumes such as white beans or lentils as the main components. Use vegetable broth or plant-based alternatives to replace the meat-based broth, and add a variety of herbs and spices to enhance the flavors. The result will be a satisfying and flavorful vegetarian or vegan cassoulet.

    11) Can I customize the ingredients in cassoulet?

    Absolutely! Cassoulet is a versatile dish, and you can customize the ingredients based on your preferences or dietary restrictions. While the traditional version includes white beans, meat (such as sausage, duck, or pork), and aromatic vegetables, you can experiment with different types of beans, proteins, or vegetables. For instance, you can use chicken, lamb, or even seafood as alternatives to the traditional meats. Feel free to get creative and adapt the recipe to suit your taste.

    Remember, cassoulet is a dish that allows for personalization, so don’t be afraid to explore and make it your own. Enjoy the process of preparing, freezing, and reheating cassoulet, and savor the rich flavors alongside suitable sides and wines for a complete dining experience.

    Chef Jean-Pierre

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