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Cassoulet is more than just a hearty French stew, it’s a dish steeped in tradition, a slow cooked celebration of rich flavours and rustic comfort.
Originating from the southwest of France, Cassoulet is a culinary masterpiece of tender beans, savoury meats, and a blend of spices that come together in a dish that’s as satisfying as it is comforting.
Whether enjoyed in the heart of the French countryside or recreated in your kitchen, Cassoulet brings warmth, tradition, and the soul of French cuisine to the table.
What Is Cassoulet?
Cassoulet is a traditional French bean and meat stew, often associated with the towns of Toulouse, Carcassonne, and Castelnaudary. At its core, it’s a slow cooked dish made with white beans, typically tarbais beans or cannellini and a combination of meats, including duck confit, pork, and sausages.
The ingredients are simmered together in a heavy pot, often a traditional earthenware vessel, until the flavours meld into a rich and deeply satisfying stew.
The beauty of Cassoulet lies in its slow cooking process. Over the course of several hours, the beans soak up the flavours of the meats and aromatics, resulting in a stew that is deeply flavourful and comforting.
Each bite is an experience of tender meat and soft, creamy beans, all enveloped in a savoury broth that’s been reduced to perfection. While it may seem like a simple dish at first glance, Cassoulet is a labour of love that rewards patience with unforgettable flavour.
Ingredients and Taste
The ingredients in Cassoulet are straightforward yet rich, creating a dish that is both hearty and refined. The base of the dish consists of white beans, which are simmered slowly to absorb the flavours of the meats and broth.
The meats typically include duck confit, pork shoulder, sausages, and sometimes lamb, providing layers of savoury richness. Garlic, onions, and herbs such as thyme, bay leaves, and parsley are added to enhance the depth of flavour, along with a generous amount of olive oil or duck fat to create that luscious, rich texture.
Cassoulet’s flavour profile is as comforting as it is complex. The beans, having soaked in the juices of the meats, become tender and creamy, while the meats themselves are fall-apart tender, infused with the aromatic herbs and seasonings.
A slight crust often forms on the top during the final stages of cooking, adding a welcome contrast of texture to the otherwise smooth, hearty dish. Each spoonful is a perfect balance of meaty richness, delicate beans, and the warmth of the herbs and spices that elevate this rustic dish into something truly special.
A Taste of History
Cassoulet’s origins are as rich as the dish itself, rooted in the culinary traditions of southwestern France. It is said to have originated in the town of Castelnaudary during the Hundred Years’ War, when the town’s residents created a communal dish of beans and whatever meats were available to sustain themselves.
Over time, this simple peasant dish evolved into the regional classic we know today, with each town adding its own twist, Toulouse with its famed sausages, Carcassonne with its lamb, and Castelnaudary claiming to be the birthplace of the original recipe.
Cassoulet’s slow cooking process and use of humble ingredients speak to its origins as a dish born out of necessity and resourcefulness. Yet, despite its rustic beginnings, it has earned a place in the pantheon of French cuisine as a dish that represents both tradition and craftsmanship.
Traditional French Cassoulet (Bean and Meat Stew) Recipe
Serves: 4 people
Ingredients:
- 400g dried white beans (such as cannellini or Tarbais beans)
- 2 duck confit legs
- 200g pork shoulder, cut into chunks
- 100g pork sausage, cut into pieces
- 100g pancetta or unsmoked bacon lardons
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, chopped
- 1 bouquet garni (parsley, thyme, and bay leaf tied together)
- 4 ripe tomatoes, chopped (or 1 can of crushed tomatoes)
- 1 litre chicken or beef stock
- 1 tbsp tomato paste
- Salt and black pepper to taste
- 100g breadcrumbs (optional, for topping)
- 2 tbsp duck fat (or olive oil if unavailable)
Directions
To begin, soak the dried white beans in cold water overnight. The next day, drain and rinse them thoroughly. In a large pot, bring the beans to a boil in fresh water, reduce the heat, and simmer for 1 hour or until tender but not mushy. Drain and set aside.
Preheat your oven to 160°C (320°F). In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of duck fat (or olive oil) over medium heat. Add the pancetta or bacon lardons and sauté for about 5 minutes until they are crispy and golden. Remove the pancetta with a slotted spoon and set it aside.
In the same pot, add the pork shoulder pieces and brown them on all sides, about 6-8 minutes. This step builds depth of flavour for the stew. Once browned, remove the pork and set it aside with the pancetta.
Add the chopped onion, garlic, and carrot to the pot and sauté for 5 minutes until softened. Stir in the tomato paste and cook for an additional 2 minutes, allowing the paste to caramelize slightly.
Return the pork shoulder, pancetta, and drained beans to the pot. Add the chopped tomatoes and bouquet garni. Season with salt and black pepper. Pour in enough chicken or beef stock to cover the mixture by about 2 inches. Bring to a simmer.
Place the duck confit legs and pork sausage on top of the bean mixture, ensuring they are partially submerged. Cover the pot with a lid and transfer it to the preheated oven. Let the cassoulet cook for 2 hours, checking occasionally to ensure the liquid remains sufficient. Add more stock if necessary.
After 2 hours, remove the lid and sprinkle the top of the cassoulet with breadcrumbs (if desired). Increase the oven temperature to 180°C (350°F) and bake uncovered for an additional 30 minutes until the top is golden and slightly crispy.
Serve the cassoulet directly from the pot, allowing each person to scoop out the tender beans and meats. This hearty dish is traditionally enjoyed with a simple green salad or crusty French bread to soak up the rich sauce. Garnish with fresh thyme or parsley for a touch of colour and added flavour.
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