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Traditional Cassoulet

A warm, bubbling pot of Traditional Cassoulet filled with rich aromas of garlic, herbs, and tender meats. This cozy dish is perfect for bringing family and friends together.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 people
Course: Main Course
Cuisine: French
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound dried white beans such as cannellini or navy beans
  • 4 ounces slab bacon or pancetta diced
  • 1 pound pork shoulder cut into chunks
  • 1 pound duck legs or confit duck
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 2 carrots diced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup chicken or duck stock
  • 1 cup canned tomatoes crushed
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • Breadcrumbs for topping

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Colander

Method
 

  1. Soak the dried beans overnight in cold water.
  2. Cook the diced bacon or pancetta in a large Dutch oven over medium heat until crispy.
  3. Add the pork shoulder to the pot and brown on all sides.
  4. Stir in the chopped onion, garlic, and diced carrots, cooking until softened.
  5. Drain the soaked beans and add them to the pot along with the duck legs, thyme, bay leaves, stock, crushed tomatoes, and tomato paste. Stir together.
  6. Bring the mixture to a gentle boil, then reduce the heat and cover. Let it simmer for about 2 to 3 hours, or until the beans are tender and meat is falling off the bone.
  7. Preheat the oven to 400°F (200°C). Sprinkle breadcrumbs over the top.
  8. Transfer the pot to the oven and bake for 20 to 30 minutes, until the topping is golden brown.

Notes

For an even richer flavor, let the cassoulet rest overnight in the fridge and reheat the next day.