Cassoulet is a rich, slow-cooked French casserole that brings together white beans, duck confit, pork, and sausage in a hearty, rustic dish full of depth and comfort. Originating from the Languedoc region, cassoulet is a celebration of tradition and patience—its flavors deepen over hours of simmering, creating the kind of soul-warming food perfect for cold days or festive gatherings.
At its heart, cassoulet is about simple, quality ingredients brought together with care. White beans (typically dried, like Tarbais or cannellini) are soaked overnight, then simmered until tender. A variety of meats—pork shoulder, pancetta, duck confit, and garlicky sausages—are browned to develop deep, savory flavor. These are then layered with the beans and slow-cooked in a rich broth flavored with garlic, onion, tomatoes, and herbs like thyme and bay leaf.
One of the key features of a good cassoulet is the crispy crust that forms on top. Traditionally, it’s broken several times during cooking to allow the broth to thicken and the flavors to concentrate. The final result is a golden, bubbling dish with tender beans, melt-in-your-mouth meat, and a top crust that’s crispy and flavorful.
Though cassoulet requires time—often several hours in the oven—it’s not difficult to make. It’s also very flexible. While duck confit is traditional, you can use chicken thighs as a substitute. Similarly, if you don’t have all the meats, a mix of sausage and pork still makes for a satisfying version.
Cassoulet is best served hot, straight from the oven, ideally with a simple green salad and crusty bread to mop up the sauce. Like many stews, it tastes even better the next day, making it a great make-ahead dish for gatherings.
Comforting, rich, and deeply satisfying, cassoulet is the kind of dish that brings people together around the table—and keeps them coming back for seconds.
Ingredients
- 200 grams dried white beans soaked overnight
- 2 pieces duck legs salted
- 200 grams pork belly cut into chunks
- 6 pieces pork sausages smoked
- 2 cloves garlic minced
- 1 large onion chopped
- 2 tablespoons tomato paste
- 1 litre chicken stock
- 1 pinch thyme dried
Instructions
- Preheat your oven to 150°C (300°F).
- Brown the duck legs and pork belly in a large oven-safe pot over medium heat until golden. Remove and set aside.
- In the same pot, add onions and garlic; cook until softened. Stir in tomato paste.
- Add the soaked beans, cooked meats, and sausages to the pot. Pour in chicken stock to cover the ingredients and add thyme.
- Cover the pot with a lid and transfer it to the oven. Cook for about 3 hours, checking occasionally to ensure the beans are covered with liquid.
- Uncover the pot and cook for an additional hour to allow the top to brown and thicken.
- Let it cool slightly before serving. Enjoy your cassoulet with crusty bread.
Nutrition
Just feels like too much meat. Maybe a vegetarian version would be better?
I get your point, too much meat can be heavy. You could try using mushrooms and lentils instead! Sounds yummy! 😋
This seemed too complicated for me. Why do I have to soak beans overnight? Can’t you just cook them? 😕
I thought cassoulet took all day to make. This was surprisingly easy! Thanks for sharing! 🙌
Weirdly enough, I forgot to put in the thyme and it still tasted good! Less work for me!
That’s awesome! Sometimes simpler is better. Glad it turned out tasty! 😊
I find that hard to believe! The thyme is supposed to be important for flavor. You might’ve just gotten lucky.
Cassowhat? 😂 Never heard of this before, but it looks good. Gonna give it a shot.
This recipe is amazing! Best cassoulet I’ve ever made. Will deffo make again! 😊
I totally agree! This recipe has changed my life. Who knew cassoulet could be so good? 😍
Delicious! My family loved it! Next time I’m adding more sausages though.
I dunno about adding more sausages. Isn’t that gonna make it too greasy? Just my opinion.
I’m glad your family loved it! More sausages sound like a good idea, they make everything better!
Could you add more spice next time? It was missing something. 🌶️
I thought it was perfect as is! But I guess everyone has different tastes. 🤷♂️
I didn’t have duck legs so used chicken thighs instead. Still turned out okay but not as rich. 🤷♂️
Chicken thighs? That’s not the same! You need duck for true cassoulet. But glad it turned out okay for you!
I think chicken works fine! We gotta make do with what we got sometimes. Taste is what matters, right? 👍
Yummy! No crusty bread for us tho, just plain ol’ white. It was good anyways!
Welp, cassoulet is supposed to be complicated right? This seems too simple… but also I wanna eat it so bad. If it’s good, I’m not complaining.
First time trying cassoulet and I was kinda nervous, but it’s sooo good! Will make again!
Wow! This recipe is amazing. Just like grandma used to make! My family loved it!
I agree! This is such a hearty dish, it really tastes like home. Glad your family enjoyed it! 😊
Easy to follow but I used canned beans instead and it turned out bad. Should I not have done that?
Took too long to cook. I fell asleep waiting for it in the oven… But it was tasty!
3 hours? That’s insane! Could be quicker if you used a pressure cooker. But hey, if it tasted good, I guess it’s fine!
I can totally relate! This dish does take its time but it’s worth it for that flavor! Maybe set a timer next time? 😂
Delicious! Made this for my family and they loved it. Will definitely make again.
Really? How can it be delicious? I tried making it once and it turned out all mushy. Not for me!
I’m so glad to hear that! Cassoulet is such a hearty dish, perfect for family gatherings.
I didn’t soak the beans, and it turned out alright. I guess??
Bread pairing is correct. Great, simple instructions. Thumbs up!
150°C seems low for 4 hours? I grew up doing it hotter so I was skeptical. But wow, the low and slow actually worked—almost like it simmered itself. I’m converted.
I’m skeptical about only 200g dried beans for all that meat—unless it’s a very small portion. Might be hearty though! If you try, let us know ratio.
Good question—200g beans can feel light, but with 1 liter stock and 4 hours in the oven they do swell up a lot. Still, I’d definitely call it a smaller/2-3 servings version unless your pot is pretty tight.
I forgot to soak the beans overnight… can I just use canned ones??
Not for me, I guess. Too many meats. Prefer just beans and veggies. 🤷♂️
Nah, i don’t think it’s cassoulet without the meats. just beans and veggies? That sounds like a soup, LOL.
You can totally make a veggie version! Just swap out the meat for more beans or add some mushrooms, it’s delish! 😋
This dish is so rich! Perfect for winter. Who knew beans could be so good? ❤️
Too many ingredients for me. I just want a simple soup.
I don’t trust tomato paste in beans like that—mine turned darker and tangy. Maybe I used too much paste (did it say 2 tbsp?).
Yeah, tomato paste can go a little funky if it cooks too long or too hot. Next time, try stirring it in for just a minute and scraping up the browned bits—less “burning” taste.
Was skeptical at first, but the flavors are amazing. The duck is a bit rich tho.
Whaaat? Who puts duck meat in beans? I thought I was making soup. Not for me.
Cassoulet is supposed to have duck! It’s a classic dish. You gotta try it the right way!
I dunno, this sounds kinda weird to me. Beans and duck? Just stick to chicken broth, it’s safer.
150°C for 4 hours felt kind of low/long to me, but it actually worked. Next time I’ll skim some fat from the surface so it’s less greasy.
I didn’t have duck legs, so I used chicken instead. It still tasted good!
This is nutritionist’s nightmare! Too much meat. Beans good though.
I don’t know, seems a bit too complicated to me. Why so many ingredients?
Yasss! Comfort food at its finest. 🤤
5 stars all the way! The flavors are so rich, perfect for a chilly evening.
I totally agree! This is my go-to recipe for cozy nights. 🌟
I think “chicken stock” is fine, but mine tasted a little flat. Maybe I should’ve added salt/pepper or a bay leaf. Still good though.
Cassou let? Is that like a fancy casserole? Not my thing.
I dunno, it sounds kinda complicated. Isn’t it just beans and meat? Why not just throw stuff in a dish and bake it? 🤷♂️
Cassoulet is so much more than just a casserole! It’s like a hug in a bowl. You should really try it! 😋
Not bad, but 150°C feels a little low to me for that long. I baked it and it was kinda slow, and I don’t think my duck legs rendered enough fat. Maybe my oven runs cold?
It’s alright but took forever to cook. Why does it need 3 hours? Can’t it be faster?
5 stars for the smell alone. When it’s simmering in the oven the whole place smells like Sunday dinner. My neighbors asked what I was cooking (I pretended I didn’t know 😅).
I used leftover ham instead of duck and it turned out fine. Always good to experiment.
That’s a great idea! Using leftover ham is really smart. Gotta say, your cassoulet turned out yummy!
Hmm, not sure about that. Isn’t cassoulet supposed to have duck? Seems kinda off to me.
Looks fancy but is it really worth all the effort? I usually stick to chili.
Great instructions, clear timing, and the beans came out tender (not mushy). I used smoked sausage and it already gave plenty of flavor.
My beans never really stayed covered when I made something similar… did you end up needing extra stock after the 3 hours? Otherwise great classic vibes.
My grandma made a version of this but I think she used kidney beans instead. Isn’t that wrong?
Kidney beans are a totally different thing! You’re right, cassoulet ain’t supposed to have them. But, it’s cooking—do what feels good for ya!
This cassoulet is amazing! So rich and hearty, perfect for a cold day.
I don’t understand why you would soak beans overnight. Can’t you just boil them?
Solid recipe, but I had to add a bit more stock halfway through because my pot evaporated faster than expected. Still, super flavorful—next time I’ll probably use a touch more tomato paste too.
I love how flavorful this is! My family devoured it.
Yum! My family loved it. I added some carrots for extra flavor. Will definitely make again!
Carrots? Really? I don’t know if that fits the recipe… but glad your family liked it.
I’m so glad to hear that! Carrots sound like a fun twist! 👍
Can anyone tell me if I can use fresh beans instead of dried? Thx!
The tomato paste step is underrated—adds this thick, savory base. I served it with crusty bread like the recipe said and it was perfect.
This was a total hit! Added some carrots for extra color. Yum!
Not sure about the tomato paste amount (2 tbsp). Felt a little too tangy for me. Next time I’ll use less or maybe add it later. Overall good texture, but seasoning needs tweaking.
Good catch—tomato paste can be *strong* in a long braise. I usually start with 1 tbsp and adjust. Adding it later might help a lot too!
I tried this and it was too salty! I think it was the duck legs? Not sure I’ll make it again.
Browning the meat first made all the difference! Yummy!
I’m skeptical about using chicken stock instead of something more duck/pork-forward. Still tasty, but the duck flavor didn’t really pop for me. Maybe next time I’ll do half stock, half water.
Not bad. But I’ve had better cassoulet at a restaurant. Sorry!
I tried this but took 4 hours instead of 3. My beans were still hard. 😞
Why does it take so long to cook? Can’t we just microwave it?
So good, Good recipe! 😉
I don’t know, this seems complicated and take too much time. Who’s got 4 hrs?
I get it, 4 hours sounds like forever! But trust me, the flavor is totally worth it! Maybe you can prep it over the weekend?
Yum!!! This is authentic! Reminds me of my trip to France. 😍
150°C seems low? I cooked mine and it was barely simmering. Still tasted good, but I had to extend the oven time a lot.
This cassoulet recipe is amazing! The flavors are just like my grandma used to make. 5 stars!
Loved it! I served it with crusty bread and a little extra garlic, and everyone went back for seconds. Great winter meal.
This cassoulet recipe is just amazing! It makes me feel warm inside. Totally love it.
Sorry but cassoulet is not just beans + meat. I’ve had the real thing in France and this recipe feels kinda simplified. Like where’s the duck confit and the proper layered top?
Not sure why it’s so popular. Beans are fine but I’m not a fan of duck.
I get where you’re coming from! Duck can be an acquired taste. Trying it with just the beans might be better for you?
Mine came out a bit greasy even after browning. Maybe my pork belly chunks were too fatty? Tasted good though, just heavy.
Oh man, greasy cassoulet is the worst 😅 Pork belly can absolutely be the culprit—if the fat rendered faster than it could be absorbed by the beans, you’ll get that heavy, oily feel. Next time, try using a leaner chunk or cook/part-render the pork belly longer before adding it back. Also make sure your bean liquid is enough to keep everything simmering in the oven (not just covered). Glad it still tasted good though!
Never heard of cassoulet before, but now my life is changed! So flavorful and filling! Gonna make it again!
I’m glad you enjoyed it! Cassoulet is a favorite of mine too, but some say it’s too heavy. I guess it’s all about taste! 🤷♂️
Seems complicated…I’m not sure if I can follow all the steps.
Honestly this is pretty good, but the ingredient list feels a bit random. Like, where’s the actual cassoulet drama? Still, it hit the spot.
Yeah I feel you—this version skips a bit of the “dramatic” traditional stuff, but the soaked beans + duck and pork still get that rich, cozy vibe. If you want more intensity, you could brown everything harder and add extra aromatics (like a bay leaf) during the onion/garlic step. Either way, glad it hit the spot! 😊
This turned out so comforting. The 150°C bake time is spot on—by hour 4 the beans were creamy but not mushy. I served it with crusty bread like suggested and it was perfect.
I forgot the thyme, oops! It was still ok I guess.
The thyme pinch feels tiny—like, why even bother? I added more and it tasted way better. Next time I’ll just go heavier on herbs.
The instruction says to brown duck legs and pork belly and then cook everything together—cool. But the duck legs were too salty for my liking (I used low-sodium stock). I’ll rinse them next time.
Good call rinsing next time. I’ve found salted duck legs can throw off the whole pot even if the stock is low-sodium—maybe blanch them briefly too?
Where’s the veggies? Looks too meat-heavy for me. Not my cup of tea.
I totally get you! A little more green would make it better. Maybe you can add some spinach or carrots next time?
I think it’s fine as is, not everything has to have veggies. Plus, it’s a traditional dish! Why change it?
ok first time… turned out kinda watery til the last hour. i was nervous but after browning it thickened nicely. will do again!
Delicious! The flavors were just perfect! My husband loved it… will definitely be on my menu from now on.
So glad to hear you loved it! Cassoulet is such a hearty dish, perfect for cozy dinners. What did you serve it with?
Five stars for effort. This is comfort food. My family ate it all and asked for seconds. So… yeah 👍
My mom used to make this all the time. Such a comforting dish!
I don’t get why it says check occasionally, because mine was fine and never dried out. Maybe my beans were just special lol.
Cassoulet is supposed to be way more complicated than this. Like, where’s the breadcrumb crust layer? Kinda feels like a “cassoulet-ish” stew.
Is tomato paste supposed to be in cassoulet? I thought it was just beans and meat… but maybe I’m wrong?
Duck legs + pork belly + smoked sausages is a whole party in one pot 😂. This is absolutely the kind of dinner I’d eat on a cold night.
Yes! This sounds way more like a proper cassoulet vibe than the “beans only” versions 😄. Cold night comfort for sure—love the duck + pork combo.
Sounds good but 3 hours feels too short for duck legs? Also I don’t really have chicken stock, can I use water? Not sure it will thicken without extra flour or something.
Not gonna lie, 3 hours + 1 hour felt like overkill at first, but the texture totally justified it. Next time I’ll make a bigger pot because everyone went back for seconds.
Just made this for dinner, my family loves it! It’s simple yet delicious!
3 hours + 1 hour in the oven… that’s basically a whole afternoon. I followed it but I got distracted and some liquid reduced too much. Taste was okay, texture kinda tight.
150°C is not enough, I think. Mine took way longer than 3+1 hours and the beans were still firm. Flavor was okay but texture was off.
Yeah I’ve noticed oven temps make a huge difference. 150°C can definitely keep the beans firm if your pot is too shallow or the liquid level drops. Did you make sure they were fully covered the whole time and maybe stir/rotate once? I usually go closer to 160–170°C and it softens way more by the ~4+ hour mark.
How can anyone say this is good? Looks like slop! 🤢 Barf!!
I totally disagree! Cassoulet is a classic dish. Looks delicious to me! 🤤
I was skeptical about using chicken stock instead of something heavier, but it still tasted super deep. Next time I’ll add a tiny pinch more thyme.
Chicken stock for cassoulet is honestly a surprise (I’d expect more richness too), but I love that it turned out deep. Your next tweak with a bit more thyme sounds spot on—did you find the thyme flavor got lost or just needed lifting?
This is the best cassoulet recipe I’ve ever tried! So hearty and delicious!
I used what I had and swapped duck legs for chicken thighs. It’s not authentic cassoulet, but it’s still a solid bean stew—very filling.
1 litre chicken stock seems too little—mine didn’t cover after a while. I had to add water (and a little extra paste) and I think that’s why mine turned out more soupy than cassoulet-y. Still ate it all 😅
Confusing at step 2: do I brown the duck legs and then put them back in later? I did, but I wasn’t sure. Also I used regular thyme, not dried pinch, and it was fine. Would make again.
I tried this but it turned out so salty! I think I put too much on the duck? 🤔
Salt is super tricky! But I wouldn’t worry too much, just add more beans next time to balance it out.
I had the same issue! Maybe try less salt on the duck next time? It really can overpower the dish.
My beans took way longer than 3 hours. Like, probably 5. I think my soaking was too short because I forgot overnight. Oops. Taste was still good though.
Made this for Sunday dinner and it turned out rich and super comforting. The 150°C for hours is the secret sauce—beans were creamy, not mushy. 10/10 with crusty bread.
I love when it comes out creamy like that! 150°C low and slow really does make the beans behave. Thanks for confirming it wasn’t mushy—adding this to my Sunday rotation.
I followed it pretty closely, except I used regular thyme since I was out of dried. Flavor was rich and hearty, and the top browned nicely. Would make again.
I followed it pretty closely, but I had to use more stock since mine didn’t cover as well after a couple hours. Still delicious—definitely making again.
I followed this almost exactly and it came out incredibly rich. The low-and-slow oven time really does the magic—beans were tender without turning to mush. The browned top at the end is chef’s kiss.