Traditional French Cassoulet Recipe | Cassoulet de Castres Recipe

Cassoulet is a hearty and traditional French dish hailing from southern town of Castelnaudary of the Languedoc region. Traditional French Cassoulet is a slow-cooked casserole typically made with white beans, various meats like pork sausages, duck and sometimes lamb, all stewed together in a rich, flavorful broth. The dish is known for its depth of flavor, creamy texture, and the crispy crust that forms on top during cooking. It's a comfort food classic that has gained popularity both in France and internationally for its robust taste and comforting qualities. Here is a recipe of Traditional French Cassoulet for you:

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Traditional French Cassoulet Recipe - Recipica

Ingredients of Traditional French Cassoulet:

  • 1 pound dried white beans (Great Northern or cannellini), soak it overnight
  • 4 duck legs or duck confit
  • 4 pork sausages (such as Toulouse sausage)
  • 8 ounces slab bacon, cut into chunks
  • 1 chopped onion
  • 4 cloves minced garlic
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (14 ounces) chopped tomatoes
  • 4 cups chicken or beef stock
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Breadcrumbs (optional)

Instructions of Making Traditional French Cassoulet:

  • Preheat the oven to 300°F (150°C).
  • Drain and rinse the soaked beans. Place them in a large pot, cover with water and bring to a boil. Reduce heat and simmer for about 30 minutes. Drain and set aside.
  • Take a large ovenproof pot or Dutch oven and cook the bacon over medium heat. Remove the bacon when it renders its fat and set it aside.
  • In the same pot, brown the duck legs on all sides until golden. Remove and set aside.
  • Add the sausages to the pot and brown them. Once done, remove and set aside.
  • Add the chopped onion, garlic, carrots and celery in the same pot. Sauté all these vegetables until soften.
  • Stir in the chopped tomatoes, cooked beans, chicken or beef stock, bay leaves, thyme, salt and pepper. Bring to a simmer.
  • Arrange the duck legs, sausages, and bacon on top of the bean mixture in the pot.
  • Transfer the pot to the preheated oven and cover it with a lid. Cook for about 2 to 2 1/2 hours, or until the meats are tender and the flavors have melded together. Check occasionally and add more stock if needed.
  • If desired, sprinkle breadcrumbs over the top during the last 30 minutes of cooking to create a crispy crust.
  • Remove from the oven once done and let it rest for a few minutes before serving.
Serving of cassoulet:
  • Some green salad and hunks of torn baguette to dip into the broth can complete the meal. Serve cassoulet with a light red wine such as Beaujolais or Cahors. You can also serve it with chilled dry white wine. 
Enjoy your delicious traditional French cassoulet!

 Recipe Card
Cuisine: French, Course: Stew, Prep Time: 30 minutes, Cook Time; 3 hours, Total Time: 3 hours 30 minutes, Serving: 4   

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