Cassoulet Recipe – Hearty French Bean and Meat Stew

Cassoulet Recipe

Cassoulet is a classic French dish that’s both hearty and comforting. It’s made with white beans, sausage, and duck or chicken, slowly cooked to create deep, rich flavors. Traditionally from the south of France, cassoulet is a one-pot meal perfect for cold evenings or when you want to impress with a comforting and flavorful dish.

Ingredients

• 1 pound dried white beans (such as cannellini or Great Northern), soaked overnight
• 2 tablespoons olive oil
• 4 duck confit legs or chicken thighs
• 1 pound sausage (such as Toulouse or Italian), cut into pieces
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 1 can (14 ounces) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper, to taste
• 1 cup breadcrumbs
• 2 tablespoons butter, melted

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large Dutch oven, heat the olive oil over medium heat. Brown the duck legs or chicken thighs on all sides, then remove and set aside.
3. Add the sausage to the pot and brown it, then remove and set aside.
4. In the same pot, add the chopped onion, garlic, and carrots. Sauté for about 5 minutes, or until softened.
5. Add the soaked beans, diced tomatoes, chicken broth, thyme, and bay leaves to the pot. Stir well and bring to a simmer.
6. Add the browned duck legs or chicken thighs and sausage back into the pot. Cover and transfer to the preheated oven.
7. Bake for 2 hours, checking occasionally to ensure the beans are covered with liquid. Add more broth if needed.
8. Mix the breadcrumbs with the melted butter and sprinkle over the cassoulet. Bake uncovered for an additional 30 minutes, or until the top is golden and crispy.

Tips

Cassoulet is best made a day in advance, as the flavors meld and improve with time. Serve with a crusty baguette for dipping. If you can’t find duck confit, chicken thighs are a suitable substitute. For extra authenticity, add a piece of salt pork or bacon.

FAQs

• Can I use canned beans? Yes, canned beans can be used to save time. Drain and rinse them, and reduce the baking time by half.
• Can I make cassoulet in a slow cooker? Yes, you can prepare the ingredients and cook in a slow cooker on low for 6-8 hours, adding the breadcrumb topping in the oven at the end if desired.
• What type of sausage is best? Traditional cassoulet uses Toulouse sausage, but any flavorful, firm sausage like Italian or smoked sausage works well.
• How do I store leftovers? Store cassoulet in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the oven.

Conclusion

Cassoulet is a hearty and flavorful French classic that’s perfect for a comforting dinner. This rich bean and meat stew is full of depth, thanks to its slow cooking process and simple ingredients. Try this recipe and enjoy the warm, comforting flavors of French cuisine in your own home!