Cassoulet

Cassoulet takes me back to culinary school when I first learned how to make it. When I tasted it I was so blown away by the layers of flavor, and it’s my favorite dish I made there. It is one of the most incredible dishes to come out of France and it is also one of those dishes that everyone thinks they make best. I’m not kidding when I say there have been barroom brawls over the proper way to make cassoulet! My take on it is a bit of a shortcut version with a few more accessible ingredients than the traditional. There are three components to a cassoulet: the bean mixture, the stew and the trimmings that get all assembled together into one glorious dish. First, I prepared the beans.

The bean mixture of the cassoulet simmering away!
I cooked the beans for a long time with an onion pique and a hunk of salted pork. Those two components gave them huge flavor!
The bacon and sausage trimmings for the cassoulet. Mmmm...bacon makes everything better.
Then it was time to put the stew together. The flavorful base came from gorgeous, thick cut slab bacon. The slab bacon and the bacon fat that was rendered out from it was my easier replacement for duck confit (which takes days to make but it is delicious) and duck fat (which I can’t find anywhere near me here in NJ). Once the bacon was pretty well cooked I added 8 links of chorizo that I had removed from their casings and started cooking them with the bacon while I broke it up.
The beef stew portion of the cassoulet simmering...it smelled incredible just on its own!
After that, I removed the bacon and chorizo before layering the rest of the stew for the cassoulet. It was full of aromatics and juicy beef that I cooked low and slow for big flavor! The best part though was the flavor left behind from the bacon and sausage. It perfumed the whole stew with goodness!
The cassoulet all assembled and ready for the oven.
When the beans and stew were done, I assembled the cassoulet. I got out my trusty dutch oven and poured the drained beans into it. Then I poured the beef stew over the beans and added the cooked sausage and bacon. All of that got a big stir. A crunchy, flavorful breadcrumb topping was the perfect final touch. I covered the pot and got it into the oven to cook for an hour to an hour and a half. The longer the cassoulet cooked, the better it became!

After it cooked in the oven, I cooled the cassoulet for just a few minutes so that I wouldn’t burn my tongue. Then I┬áladled it into pretty bowls to serve! Oh my goodness, all of the layers of flavor I remembered from school were there. The beans were loaded with flavor from the pork and onion pique, and the beef was insanely tender. I loved how the chorizo gave a little heat to the mix and the breadcrumbs gave it body. This cassoulet was French comfort food at its best. It took a little time but trust me when I tell you that it was so worth it!

Cassoulet
Cassoulet
5 from 1 vote
Cassoulet
Cassoulet
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 

Cassoulet is such an amazing, rich and comforting hot dish right out of classic French cooking. Lots of meats and beans come together for a perfect bite! 

Course: Main Course
Cuisine: French
Keyword: Cassoulet, Stews
Servings: 8
Calories: 881 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE BEAN MIXTURE
  • 3 cans small white beans 15 oz size
  • 3/4 pound salted cured pork or a ham hock
  • 1/2 an onion peeled
  • 2 whole bay leaves
  • 4 whole cloves
  • 3 cups water
FOR THE BEEF STEW
  • 1 dash olive oil
  • 1/2 pound slab bacon diced small
  • 8 links chorizo sausage casings removed
  • 1/2 an onion thinly sliced
  • 2 stalks celery diced
  • 1 pint cherry tomatoes halved
  • 2 tablespoons minced garlic
  • 1 pound beef cubes
  • 1 pinch salt
  • 1 cup red wine
  • 1 dash worcestershire sauce
  • 1 quart beef stock
  • 2 whole bay leaves
FOR ASSEMBLY
  • 1 1/4 cups bread crumbs
  • 1/2 cup olive oil
  • fresh thyme leaves as needed for garnish
Instructions
  1. First, prepare the bean mixture. In a large pot combine the beans with their liquid and the salted pork. On the onion, lay the two bay leaves across it's open face and secure them onto the onion with the whole cloves to make an onion pique. Add the onion pique to the pot along with the water, then bring the mixture to a low boil. Reduce the heat to a simmer and let the beans cook for an hour.
  2. Next, prepare the stew. In a pot, heat the olive oil over medium high heat. Add the diced slab bacon and let it cook and render out for about 5 minutes. The sausage goes in next, let it cook with the bacon while you gently break it up into chunks for another 5 minutes. Remove the sausage and bacon from the pot with a slotted spoon onto a plate and set it aside.
  3. The onion, celery, cherry tomatoes and garlic go in next to cook in the bacon fat just until soft and tender, for about a minute. Then the beef cubes go in. Let them brown for 3-4 minutes while you give them a pinch of salt, then deglaze the pot with the red wine. Let the wine cook off for 3-4 minutes, then add the Worcestershire sauce, beef stock and bay leaves. Bring the stew to a boil, then reduce it to a simmer and let it cook for 30 minutes.
  4. Pre-heat the oven to 400 degrees. In a bowl, combine the breadcrumbs and olive oil and stir them both together until it resembles wet sand. When the beans and stew are both done simmering, take them off of the heat and get out a sturdy, large dutch oven. Remove the onion pique and pork from the pot of beans and discard them, then drain the beans. Remove the bay leaves from the stew.
  5. Assemble the cassoulet by scooping the beans into the bottom of the dutch oven. Pour the beef stew over the beans and add in the cooked sausage and bacon. Give that all a stir, then sprinkle the breadcrumbs on top to absorb into the liquid. Cover the dutch oven with its lid, then get it into the oven to cook for an hour to an hour and a half.
  6. Take the cassoulet out when it's done and let it cool for a few minutes. Then just ladle it into bowls and sprinkle a little fresh thyme on top. Serve hot and enjoy the comfort!
Nutrition Facts
Cassoulet
Amount Per Serving (1 serving)
Calories 881 Calories from Fat 571
% Daily Value*
Fat 63.4g98%
Saturated Fat 20.4g128%
Cholesterol 136mg45%
Sodium 1569mg68%
Potassium 529mg15%
Carbohydrates 29.4g10%
Fiber 4.2g18%
Sugar 4.1g5%
Protein 41.9g84%
Calcium 60mg6%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.

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This is an incredible shortcut version of classic French Cassoulet!! The beans, pork, and gorgeous beef stew all come together in a bowl of pure winter comfort. #cassoulet #stew #comfortfood #dinner #jeanieandluluskitchen
Cassoulet

22 thoughts on “Cassoulet”

  1. This was one of the best experiences I’ve ever had cooking. Not only did it turn out perfectly deliciously, but it was fun to make. My guests loved it, they are used to my quick and easy brand of cooking, so this was a first for all of us. It was well worth the time and effort. I wouldn’t change one thing. It was excellent!

  2. I love French food, so I’ll definitely have to give this a try. It looks and sounds delicious! I think my entire family would enjoy eating this, especially during these cold temperatures we’ve been having lately. What a great way to warm ourselves up, by enjoying a delicious meal!

  3. What a hearty recipie. I always struggle of making something feeling for my husband, since I’m a salad and fish kinda girl. Will have to try making it this weekend

  4. This looks so delicious! A timely read as I will be preparing my grocery list for recipes this next week. Can’t wait to add this one and try it!
    Thank you for sharing!

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