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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Cassoulet

Difficulty 3/5 Ingredients 14 Steps 8
Cassoulet

Cassoulet (Pays D'OC caçolet) is a speciality of the region of Languedoc and named after the clay stew-pot in which it is made. It is possibly related to cocido in Spain. Cocido is said to have originated from the Jewish and Muslim tradition of preparing food the a day or two previously in order to rest on the Sabbath. The pork was reputedly substituted as demonstration of Christian fidelity after the "reconquest".

Ingredients

  • 500 g (about 1 lb) dried white haricot/navy beans
  • Cumin
  • 1 pig ear or pork rind (optional)
  • 1 kg (about 2 lb) mixture of duck or goose meat, Toulouse sausages (strong garlic sausage), pork, and/or mutton
  • Duck fat, goose fat, or olive oil
  • 1 onion, chopped
  • Stock or white wine
  • Bouquet garni
  • 1 head of garlic, peeled
  • Salt
  • Pepper
  • Cloves
  • Juniper berries
  • Water or stock

Steps

  1. Blanch beans in plenty of boiling water for a few minutes. Transfer to cold water seasoned with cumin.
  2. Drain beans. Reserve.
  3. Sear meat in a pan with duck or goose fat, browning only the outside. Remove and reserve.
  4. Sauté onion in the same pan until golden or dark brown. Set aside.
  5. Discard residual fat from the pan. Deglaze with stock or white wine. Reserve the liquid.
  6. Layer beans, meat, cooked onion, garlic cloves, bouquet garni and juniper berries in a casserole dish. Add deglazing liquid and enough boiling salted water to cover beans by about an inch.
  7. Bake at 90 °C (195°F) for about 4½ hours. Add boiling water if necessary. Done when a light crust has formed and beans are tender with all water absorbed.
  8. Stand about 1 hour. Serve.

Notes from the original

  • If kept cool, cassoulet may be reheated next day, but thereafter is likely to go sour.
  • The meats used can also include confits of pork, cheap canned pork, pig's trotters, cured sausages, and/or green bacon.

Source. Adapted from “Cookbook:Cassoulet” by Wikibooks contributors, revision of 2025-08-28, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Cassoulet.cuit.jpg by GD. Guilhem06 21:37, 20 April 2007 (UTC), Public domain, via Wikimedia. Resized; otherwise unchanged.