Cassoulet Recipe – Eats Now

Name: Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups dried white beans, Northern; 1/4 lb salt pork; 1 yellow onion, halved; 1 celery rib, cut in chunks; 4 garlic cloves, minced; 4 bay leaves; 1/2 teaspoon dried thyme; 4 Toulouse sausages; 1 yellow onion, minced; 2 garlic cloves, minced; 1 tablespoon flour; 2 cups white wine; 4 duck confit, legs; 2 lbs pork ribs, cooked, deboned; 1 dry salami, like rosette de Lyon, cut in chunks; 1/2 cup flat leaf parsley, minced; 2 carrots, diced; 28 ounces diced tomatoes; 1 pinch salt, to taste; 1 pinch pepper, to taste

Servings: persons

3 cups dried white beans, Northern
1/4 lb salt pork
1 yellow onion, halved
1 celery rib, cut in chunks
4 garlic cloves, minced
4 bay leaves
1/2 teaspoon dried thyme
4 Toulouse sausages
1 yellow onion, minced
2 garlic cloves, minced
1 tablespoon flour
2 cups white wine
4 duck confit, legs
2 lbs pork ribs, cooked, deboned
1 dry salami, like rosette de Lyon, cut in chunks
1/2 cup flat leaf parsley, minced
2 carrots, diced
28 ounces diced tomatoes
1 pinch salt, to taste
1 pinch pepper, to taste

1
Sort the dried beans to remove any pebble or impurity; wash them thoroughly in running water.
2
Place beans in a large bowl; cover beans with water, 4 inches above the beans; cover bowl with plate and let beans soak 14 hours.
3
In a pot, bring 4 cups of water to a boil; simmer the salt pork for 10 minutes; drain.
4
Drain the rehydrated beans and throw away the water; place beans in a large cooking vessel; add the salt pork, halved onion, celery, 4 cloves of garlic, bay leaves, and thyme to the beans; add water up to two inches above the beans.
5
Bring the beans to a boil and simmer, covered, for an hour.
6
Preheat the oven at 375 degrees Fahrenheit.
7
While the beans are cooking, put the duck confit in a bain-marie to melt away the duck fat; once fat has melted away; set the duck legs aside removing as much fat as possible; set aside the fat.
8
In a skillet, use 1 tablespoon of the duck fat to cook the Toulouse sausages on medium heat, until both sides are golden brown, about 10 minutes; set aside.
9
After the beans have cooked for an hour, discard the vegetables, set the pork aside, and drain the beans but keep the cooking broth; set both beans and broth aside.
10
In a large cooking vessel that can go in the oven, use 1 tablespoon of the duck fat and cook the diced onion and minced garlic on medium heat until the onions are tender and translucent, about 5 minutes; sprinkle the flour over the onion and garlic mixture and mix until incorporated; add the white wine and the bean cooking broth to the onion mixture and bring to a boil.
11
Prick the Toulouse sausage with a fork and add to the pot; add the Rosette de Lyon chunks, the duck legs and the cooked pork ribs to the pot; then add the carrots and parsley; finally cover all ingredients with the beans and tomatoes.
12
Put the cooking vessel into the oven and bake uncovered for 3 hours.
13
Season the cassoulet to taste, cover the pot and let cool to room temperature; store the covered cassoulet in the refrigerator for at least 12 hours.
14
Cassoulet is best served reheated. Reheat in the oven at 350 degrees Farenheit for an hour then serve.

1136

kcal

Calories

Fat

119

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 20 ingredients. The key ingredients include: 3 cups dried white beans, Northern, 1/4 lb salt pork, 1 yellow onion, halved, 1 celery rib, cut in chunks, and more.

Yes, Cassoulet falls under the Meat & Poultry 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