France Cassoulet (Stew)
Hailing from southern France, cassoulet is a hearty stew made with beans, vegetables, pork, duck, link sausages, and sometimes even goose or mutton. The recipe requires time and patience, but the resultant aroma of simmering bacon, onions, and duck confit make it well worth the wait. Despite its humble origins as peasant food, cassoulet is a versatile dish that is equally appropriate in intimate home kitchens as in high-end French restaurants.
Recipe Servings: 6–8
Prep Time
20 minutes
Cook Time
2 hours 40 minutes
Total Time
3 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (450 g) dried great northern beans, soaked in water overnight
- 10 cups (2.5 L) water
- 1 whole clove
- 1 onion, diced
- 4 garlic cloves, smashed
- 1 bay leaf
- 1 tsp (5 ml) dried thyme
- ½ tsp (2.5 ml) dried rosemary
- ½ lb (230 g) thick-sliced bacon, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 14 oz can (392 g) diced tomatoes
- Salt, to taste
- Ground black pepper, to taste
- 1 tsp (5 ml) Herbes de provence
- 1 tsp (5 ml) olive oil
- 1 lb (450 g) link sausages, cut in half crosswise
- 1 lb (450 g) cooked duck leg confit
- ¼ cup (60 g) butter
- 1 Tbsp (15 ml) olive oil
- 4 garlic cloves, crushed
- 2 cups (180 g) panko breadcrumbs
- 1 bunch fresh parsley, finely chopped
- Salt, to taste
- Ground black pepper, to taste
Directions
- Drain soaked beans and place them in a large Dutch oven.
- Add water, clove, onion, garlic, bay leaf, thyme, and rosemary to the pot and simmer the mixture over medium heat for 60 minutes until the beans are tender.
- Separate beans and broth into separate large bowls; set each aside.
- Preheat the oven to 350° F (175° C).
- Brown bacon—without letting it get crispy—in a large saucepan for about 5 minutes.
- Add carrots and celery to the bacon and cook for another 10 minutes.
- Mix diced tomatoes with the bacon and vegetables and season the pan with salt, black pepper, and herbes de Provence.
- Cook mixture for about 5 minutes over medium heat before adding it to the beans, stirring to combine.
- Add olive oil to the pan set over medium heat.
- Brown sausage links and duck confit for about 5 minutes on each side.
- Pour half of the bean mixture into the Dutch oven and layer the duck and sausage overtop.
- Add remaining beans and bean broth.
- Cover pot and bring the liquid to a simmer.
- Transfer pot to the oven and bake for about 30 minutes.
- Place butter and olive oil in a skillet set over medium heat.
- Add garlic, breadcrumbs, parsley, salt, and black pepper to the hot oil and sauté.
- Verify there is liquid at the bottom of the Dutch oven, adding water if necessary.
- Spread half of crumb topping over the cassoulet and cook uncovered for 20 minutes.
- Check liquid level again and add the remaining crumbs mixture as a topping.
- Turn oven up to 375° F (190° C) and bake the uncovered cassoulet for 20–25 minutes.
- Serve hot with duck and sausages.
For Beans:
For Topping:
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