The Classic French Cassoulet Recipe: Hearty Comfort in a Bowl

Tucked away in the rustic kitchens of southwest france, cassoulet whispers stories of slow-cooked comfort and culinary tradition.

Hearty beans mingle with tender meats in a ceramic dish that promises warmth.

Generations of home cooks have carefully crafted this legendary peasant stew.

Rich layers of duck confit, sausage, and white beans create a symphony of flavors.

Each spoonful carries the essence of countryside gatherings and shared meals.

Passionate cooks treasure this recipe as more than just food, it’s a connection to heritage.

We invite you to savor every robust bite of this timeless french classic.

What Makes Rick Stein Cassoulet So Satisfying

• Savor Rich Tradition: Dive into a classic French countryside dish that brings generations of culinary heritage directly to your dining table.
• Master Complex Cooking: Challenge your kitchen skills with a sophisticated recipe that transforms simple ingredients into a luxurious, hearty meal perfect for weekend cooking adventures.
• Create Memorable Comfort: Enjoy a deeply satisfying one-pot wonder that warms hearts and fills bellies with layers of delicious protein and creamy beans, making it ideal for gathering family and friends.
• Impress Culinary Enthusiasts: Showcase your gourmet cooking prowess with a rustic French classic that demonstrates advanced cooking techniques like layering flavors and achieving perfect texture.

Ingredients for Rick Stein Cassoulet

• Pork Belly: A rich, fatty cut that adds depth and flavor to the cassoulet.
• Sausages: Provide a hearty and savory element to the dish.
• Duck: Brings a luxurious and traditional taste to the classic French casserole.

• White Beans: The foundational ingredient that gives cassoulet its signature creamy texture and substance.

• Garlic, Onion: Add aromatic base and enhance the overall flavor profile of the dish.
• Herbs: Provide additional depth and traditional French countryside seasoning.

• Duck Fat: Offers a rich, authentic flavor and helps with browning and cooking.

• Water: Helps to create the right moisture and cooking environment for the beans and meats.

Step-by-Step for Rick Stein Cassoulet

Step 1: Prepare Pork And Preheat Oven

Get your pork belly ready by chopping it into hearty chunks. Fire up your oven to a toasty 350°F (180°C) to create the perfect cooking environment.

Step 2: Sizzle Aromatics In Duck Fat

Heat up some rich duck fat in a heavy-bottomed pot. Toss in minced garlic and diced onions, letting them dance and soften until they become translucent and fragrant.

Step 3: Build The Bean Base

• White beans
• Chopped pork
• Fresh water
• Aromatic herbs

Bring the mixture to a gentle boil, carefully skimming off any foam. Cover the pot and slide it into the preheated oven for a slow, transformative hour of cooking.

Step 4: Brown Savory Sausages

Using the remaining duck fat, brown your sausages until they develop a gorgeous golden exterior. Slice them into tempting rounds, ready to add depth to the cassoulet.

Step 5: Layer And Intensify Flavors

Crank up the oven temperature to 425°F (220°C). Gently nestle the sausage slices and tender duck pieces into the bean mixture.

Step 6: Create A Crispy Crust

Bake the cassoulet uncovered, allowing the top to turn a stunning golden brown and develop an irresistible crusty layer. This should take around 45 minutes.

Step 7: Serve With Rustic Charm

Bring the bubbling, aromatic cassoulet directly from the oven to the table. Pair with crusty French bread for an authentic, hearty meal that celebrates traditional French countryside cooking.

Best Cooking Tips for Rick Stein Cassoulet

• Prep Pork Perfectly: Trim excess fat from pork belly for a leaner dish, ensuring even cooking and better texture.
• Master Duck Fat Magic: Save leftover duck fat for future cooking – it adds incredible depth of flavor to sautéed vegetables and meats.
• Bean Batch Brilliance: Soak dried beans overnight to reduce cooking time and improve digestibility, creating a more tender cassoulet.
• Crust Creation Trick: Periodically break the golden crust during baking and push it back into the beans for an extra crispy, rich top layer.
• Temperature Control Technique: Let the cassoulet rest 15 minutes after baking to allow flavors to settle and make serving easier.

Twists on Rick Stein’s Cassoulet

• Vegetarian Cassoulet: Replace pork and duck with hearty mushrooms like portobello and tempeh, using olive oil instead of duck fat for a plant-based version.
• Gluten-Free Adaptation: Use gluten-free sausages and ensure all herbs and ingredients are certified gluten-free, maintaining the classic slow-cooked texture.
• Lighter Mediterranean Cassoulet: Swap pork belly with lean chicken thighs, incorporate white beans, add fresh rosemary and thyme for a healthier Mediterranean-inspired approach.
• Low-Carb Option: Substitute traditional beans with cauliflower and zucchini, use spicy chorizo for robust flavor, keeping the rich slow-cooking technique intact.

Pairing Ideas for Cassoulet

• Rustic Red Wine Pairing: Choose a bold, full-bodied French red like Cahors or Côtes du Rhône to complement the rich, hearty flavors of the cassoulet. The wine's robust tannins will beautifully match the deep meaty notes.
• Crusty Artisan Bread Companion: Select a rustic sourdough or country-style French bread with a thick, crispy crust. Its texture perfectly absorbs the delicious bean and meat juices, enhancing every delightful bite.
• Fresh Herb Salad Sidekick: Prepare a light green salad with fresh parsley, thyme, and a tangy vinaigrette. The bright, acidic elements will cut through the cassoulet's richness, creating a balanced dining experience.

How to Store Rick Stein Cassoulet

• Transfer cooled cassoulet into an airtight container and store in the refrigerator for up to 4 days. Cover tightly to prevent moisture loss and absorbing other food odors.
• Portion leftovers into freezer-safe containers, leaving slight space for expansion. Freeze cassoulet for maximum 3 months. Seal with tight lid to prevent freezer burn.
• Preheat oven to 180C. Place cassoulet in ceramic or oven-safe dish, cover with foil to retain moisture. Warm for 20-25 minutes until heated completely through, stirring occasionally.
• Gently reheat in heavy-bottomed pot over medium-low heat. Add small splash of water or broth to prevent sticking.

Rick Stein Cassoulet Frequently Asked Questions

• What are the key ingredients in a traditional cassoulet?

The key ingredients are white beans, pork belly, duck confit, sausages, garlic, onions, and herbs like thyme and bay leaf.

• Is cassoulet difficult to make at home?

While it takes time and multiple steps, home cooks can successfully make cassoulet with patience and preparing ingredients in stages.

• What makes cassoulet a classic French dish?

Cassoulet originated in southwest France, specifically in the Languedoc region, and represents hearty peasant cooking with slow-cooked beans and meats.

• Can I substitute ingredients in this recipe?

You can substitute different types of white beans or meats, but traditional cassoulet uses specific cuts like duck confit and pork belly for authentic flavor.

Cassoulet Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 26 reviews

• Total Time: 2 hours
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Hearty French cassoulet brings rustic comfort from southwest France’s culinary landscape, blending rich white beans, tender meats, and aromatic herbs into a soul-warming dish. Robust flavors and traditional cooking methods promise a delicious journey through classic French countryside cuisine you’ll savor with each satisfying spoonful.

---

Ingredients

Scale 1x2x3x

Proteins:

• 4 duck confit legs, halved
• 6 Toulouse sausages
• 500 grams (17.6 ounces) salted pork belly

Beans and Vegetables:

• 1 kilogram (35.2 ounces) dried haricot blanc beans, soaked overnight
• 1 large onion, chopped
• 1 head garlic, peeled and sliced

Herbs and Fats:

• 65 grams (2.3 ounces) duck or goose fat
• 1 bouquet garni (leek, celery, thyme, bay, parsley stalks)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Slice pork belly into robust, bite-sized pieces while heating the oven to 180°C.
2. Gently caramelize minced garlic and chopped onions in rendered duck fat until translucent and fragrant.
3. Combine prepared beans, chunked pork, liquid, and aromatic herbs in a large cooking vessel. Carefully bring mixture to a gentle simmer, methodically removing any foam that surfaces.
4. Cover the pot and transfer to preheated oven, allowing ingredients to meld and tenderize for approximately 1 hour.
5. Meanwhile, render sausages in remaining duck fat until achieving a rich, golden-brown exterior, then slice diagonally into attractive medallions.
6. Elevate oven temperature to 220°C and strategically nestle sliced sausages and duck pieces into the bean mixture.
7. Roast uncovered, allowing the cassoulet to develop a gloriously crisp, amber-hued crust for 45 minutes.
8. Present the rustic cassoulet directly from its cooking vessel, accompanied by crusty artisan bread for an authentic French dining experience.

Notes

• Swap duck fat with olive oil for a lighter version suitable for health-conscious diners.
• Experiment with different bean varieties like cannellini or great northern beans for unique texture and flavor profiles.
• Prepare the cassoulet a day ahead to let flavors develop and intensify, creating a more complex taste experience.
• Consider using plant-based sausages and omitting meat for a vegetarian adaptation that maintains the dish’s rich, hearty essence.

• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 840
• Sugar: 2 g
• Sodium: 680 mg
• Fat: 65 g
• Saturated Fat: 22 g
• Unsaturated Fat: 38 g
• Trans Fat: 1 g
• Carbohydrates: 38 g
• Fiber: 12 g
• Protein: 45 g
• Cholesterol: 140 mg