Cassoulet Recipe – Eats Now

Name: Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound navy beans white; 1 small duck cut into 8 serving pieces; 1/2 pound pork stew meat; 1/2 pound lamb stew meat; 2 medium onions diced; 1/4 pound bacon cut into 3/4in cubes; 2 tablespoons garlic minced; 1/2 pound hot pork sausage; 4 cups water; 1 x salt as desired; 12 each black peppercorns; 2 each thyme sprigs; 4 each bay leaves; 1 each rosemary leaves 1 sprig

Servings: persons

1 pound navy beans white
1 small duck cut into 8 serving pieces
1/2 pound pork stew meat
1/2 pound lamb stew meat
2 medium onions diced
1/4 pound bacon cut into 3/4in cubes
2 tablespoons garlic minced
1/2 pound hot pork sausage
4 cups water
1 x salt as desired
12 each black peppercorns
2 each thyme sprigs
4 each bay leaves
1 each rosemary leaves 1 sprig

1
PLACE THE BEANS IN COLD WATER and soak overnight.
2
The next day, place a heavy pot on the stove over medium heat and cook the duck pieces on both sides to render some of the fat.
3
This takes about 15 minutes total.
4
Remove the duck and set aside.
5
Increase heat to high and add the pork.
6
Brown well, remove from the pot and set aside.
7
Brown the lamb.
8
Remove and set aside.
9
Preheat oven to 300F (150C)
10
Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot.
11
Lower heat to medium and add the onions.
12
Cook, stirring, until onions soften, about 7 minutes.
13
Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb.
14
Add 4 cups water, cover and place in the oven for 2 hours.
15
Add the sausages and salt as desired.
16
Replace in the oven another hour.
17
Remove herbs in cheesecloth.
18
When it's time to serve dinner, place the casserole on the table.

942

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound navy beans white, 1 small duck cut into 8 serving pieces, 1/2 pound pork stew meat, 1/2 pound lamb stew meat, and more.

Yes, Cassoulet falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions