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Cassoulet

Name: Cassoulet
Prep time: 30 min
Cook time: 210 min
Yield: 8
Ingredients: 1 lb dried white beans (cannellini or tarbais), soaked overnight; 2 duck confit legs; 12 oz garlic sausage or smoked kielbasa, sliced; 8 oz salt pork or bacon, cubed; 1 onion, chopped; 2 carrots, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 4 cups chicken stock; 1 cup fresh bread crumbs; 3 tbsp duck fat or olive oil; 1 bouquet garni

The legendary slow-baked bean stew of southwestern France, layered with sausages, duck confit, and pork.

⏱ 30 minPrep time

🔥 3 hr 30 minCook time

🍽 8Servings

🏷 DinnerCategory

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Cassoulet is the legendary slow-baked bean stew of southwestern France: white beans simmered with garlic sausage, salt pork, and meltingly tender duck confit, topped with a breadcrumb crust that is broken and re-formed as it bakes. It is earthy, rich, and deeply satisfying.

Named for the earthenware pot it cooks in, it is traditionally a long Sunday project shared with family. Serve it straight from the dish with a green salad and a sturdy red wine, and save the crusty top for the lucky ones.

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Step by stepInstructions

Simmer the soaked beans with the bouquet garni until tender, about 1 hour; drain and reserve the cooking liquid.
Brown the salt pork in a Dutch oven, then add the onion, carrots, and garlic and cook 5 minutes. Stir in the tomato paste.
Add the beans, sausage, and stock and simmer 20 minutes.
Transfer everything to a deep casserole and nestle the duck confit legs into the beans.
Top with bread crumbs and duck fat, then bake at 325°F for 1 ½ hours.
Break the crust into the beans a few times during baking, then finish uncovered 30 minutes more until the top is craggy and golden.

💡 Chef tips & storage

Breaking the crust and pushing it back into the beans is the signature cassoulet technique. Reheat leftovers gently, adding a splash of stock to keep them moist.

Recipe details

Prep30 min

Cook3 hr 30 min

Servings8

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Cassoulet

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