Cassoulet is a rich, hearty casserole from the southwest of France, celebrated for its slow-cooked blend of white beans, sausage, duck or pork, and aromatic vegetables. This dish is the ultimate comfort food, perfect for cold weather and for sharing with friends and family.
The Origins of Cassoulet
Cassoulet originated in the town of Castelnaudary, in the Aude department of the Occitanie region in southern France. According to legend, the dish was invented in 1355 during the Hundred Years’ War, when the town was under siege. The townspeople pooled their remaining ingredients—beans, preserved meats, and whatever else they could find—to create a nourishing stew that helped them endure the siege. The name "cassoulet" comes from the cassole, a traditional earthenware pot used for slow-cooking the dish.
Originally considered a peasant meal, cassoulet evolved over centuries and became a staple of French cuisine, eventually making its way into Parisian bistros in the 19th century. Today, it is closely associated with the towns of Castelnaudary, Toulouse, and Carcassonne, each with its own variation.
Traditional Ingredients
White beans (haricot beans or cannellini beans)
Duck confit (or sometimes chicken)
Pork (shoulder, belly, or ham hock)
Pork sausage (such as Toulouse sausage)
Bacon or pancetta
Aromatic vegetables: onion, carrot, celery, garlic
Fresh herbs: thyme, bay leaf, parsley
Tomatoes (optional, for sweetness and color)
Bread crumbs (for a crispy topping, though not always traditional)
Goose or duck fat (for richness)
Salt and black pepper
Step-by-Step: How to Make Cassoulet
Prepare the Beans:
Soak dried white beans overnight in cold water. Drain, then simmer them in fresh water with a bouquet garni (thyme, bay leaf, parsley) until just tender.
Cook the Meats:
Brown bacon or pancetta in a large Dutch oven or casserole dish. Remove and set aside.
Brown pork shoulder or ham hock pieces in the rendered fat, then remove.
Sear the duck legs or confit until the skin is crisp. Brown the sausages as well.
Sauté the Vegetables:
In the same pot, sauté chopped onions, carrots, celery, and garlic until soft and aromatic.
Build the Stew:
Return the meats to the pot. Add the beans, cooked vegetables, and enough chicken broth or water to cover. Layer the meats and beans, alternating for even flavor. Add tomatoes if using, and season with salt, pepper, and herbs.
Slow Cook:
Cover and cook the cassoulet gently in the oven at a low temperature (about 250–300°F / 120–150°C) for several hours. This slow cooking allows the beans to absorb all the flavors and the meats to become meltingly tender.
Add the Topping:
Traditionally, cassoulet is finished with a crust of bread crumbs and a drizzle of duck or goose fat. Bake uncovered for the final hour, breaking the crust a few times to let the juices bubble up. The result should be a creamy, rich stew with a golden, crisp topping.
Serve:
Spoon the cassoulet into bowls, making sure each serving has a bit of each meat and plenty of beans. Enjoy with a simple green salad and crusty French bread.
Why Cassoulet Is Special
Cassoulet is more than just a stew—it’s a symbol of French rustic tradition and communal spirit. Its slow-cooked flavors and hearty ingredients tell the story of a region and its people, making it a dish to savor and share. Whether you follow the classic Castelnaudary method or put your own spin on it, cassoulet is a true celebration of comfort food at its finest.
