Cassoulet (French Slow-Cooked Bean and Meat Stew)

Slow-cooked white bean stew with pork, sausages, and duck confit, from the southwest of France.

Ingredients (Serves 6–8)

• 400 g dried white beans (such as Tarbais or Cannellini), soaked overnight

• 2 duck legs (or confit duck)

• 200 g pork shoulder, cubed

• 200 g pork sausage or Toulouse sausage, sliced

• 1 onion, chopped

• 2 carrots, diced

• 2 garlic cloves, minced

• 2 tbsp tomato paste

• 1 liter chicken or vegetable broth

• 2 bay leaves

• 2 sprigs fresh thyme

• Salt and freshly ground black pepper

• 2 tbsp duck fat or olive oil

Preparation

1. Cook the beans:

   • Drain soaked beans and place in a large pot.

   • Cover with water, bring to a boil, and simmer for 30–40 minutes until just tender. Drain and set aside.

2. Brown the meats:

   • In a large ovenproof pot or Dutch oven, heat duck fat or olive oil.

   • Brown duck legs, pork shoulder, and sausage lightly, then remove and set aside.

3. Sauté vegetables:

   • Add onions, carrots, and garlic to the pot and cook until softened.

   • Stir in tomato paste and cook 2–3 minutes.

4. Assemble cassoulet:

   • Return meats to the pot, add beans, bay leaves, thyme, salt, and pepper.

   • Pour in broth to just cover the ingredients.

5. Slow-cook:

   • Preheat oven to 160°C (320°F).

   • Cover and cook in the oven for 2–3 hours, stirring occasionally.

6. Optional finishing:

   • For a traditional crust, remove lid during the last 30 minutes of cooking and gently press down beans to form a golden top.

7. Serve:

   • Serve hot, straight from the pot, with crusty bread on the side.

Serving Suggestions

• Serve as a main course with a green salad or roasted vegetables.

• Pair with robust red wine such as Cahors, Bordeaux, or Minervois.

Cooking Tips

• Use a mix of meats for authentic flavor.

• Cook slowly to allow flavors to meld and beans to become tender.

• Duck confit adds richness but is optional; chicken or pork alone can also be used.