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Authentic Cassoulet Recipe
Languedoc-Roussillon, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
A simple peasant fare, cassoulet, is a dish that requires very little technique and skill to prepare but does require time and patience. First, the beans which have been soaking overnight are shortly boiled the following day, then drained and set aside for later. Pork bones, chicken, pork rinds, onions, and carrots are cooked in water and then filtered to get a clear broth, while pork rinds are kept for later use. Next, the beans are added to the broth and cooked for an hour until they are soft, but not falling apart. Meanwhile, the duck confit is seared in a pan, and the Toulouse sausage and pieces of pork meat are then fried in the leftover fat. Once the beans have been cooked, they are drained and combined with garlic and lard. The prepared ingredients are then arranged in an earthenware dish and poured over with the broth. The casserole is cooked for two to three hours and is occasionally drizzled with the leftover broth to prevent it from drying out. As it bakes, the cassoulet ... Read more
Pair with
Cooking tips
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beans
The kinds of beans used to prepare a cassoulet vary depending on where you are in the Languedoc. There are Coco and Tarbais beans which are large and flat, flageolet beans, and haricot beans of Mazères, Pamiers, or Cazères. However, these beans are hard to come across both in and outside of France. To substitute look for ones that have a thin skin and hold their shape well during cooking, for example,... Read more -
sausage
Unlike the Toulouse, a coarsely ground pork sausage, other sausages called for in recipes also have lots of garlic and some red wine. To substitute, you can use any garlic sausage, and be sure to avoid strongly flavored sausages like Italian or bratwurst. -
meat
The majority of the meats in the cassoulet are salted meats and meats high in fat and gelatine, which are meant primarily to flavor the beans, as they are the backbone of the dish. Other cuts of meat are those intended for slow cooking like ham hock, ribs, neck, and shoulder, while duck or goose confit and sausages make for the smallest portion of the total meats used and are usually shortly seared ... Read more -
seasoning
The main seasoning in cassoulet is garlic, so do not be skimpy when using it. Onions, bay leaf, fennel, cloves, and celery are also added. Although some chefs claim they have no place in a cassoulet, carrots are also often added. They are either used to make the broth or are added directly to the dish. -
duck confit
Because duck and goose can be pricey, you can substitute with chicken legs that you have to first sear in the pan. Also, to get the flavor that is more authentic, use duck fat that can be purchased at almost any convenience store. -
crust
Although apparently only a myth, according to culinary folklore the crust of a cassoulet must be pierced seven times, as each time the crust will become larger and thicker. Some chefs like to take the easy way out and use breadcrumbs to achieve the crust. -
method
Almost all recipes begin with soaking the beans overnight, although that step is not an absolute necessity. Sometimes the beans are cooked in plain water, but often they are cooked in the stock that was prepared earlier, so they soak up all the flavors. The stock is of course also used later when assembling the cassoulet. Although most recipes pre-cook the meat and the beans, some argue that is not ... Read more -
equipment
Although purists claim the earthenware dish is responsible for the flavor, hence the casserole should be deglazed from the previous cassoulet before making a new one, a cassoulet baking dish is not something most have in their kitchens. So, to substitute, you can use a casserole dish or a Dutch oven. -
versions
The cassoulet of Castelnaurdy, which is considered to be the most authentic one, is made only with pork meat while the cassoulet from Carcassonne also has the leg of mutton. Toulouse version of the dish has not only pork and mutton but also the Toulouse sausage as well as duck or goose confit. However, mutton is rarely seen today, and Toulouse sausage and duck confit are not only used to make the ... Read more -
serving
Cassoulet is a dish that is not for the faint of heart. It is a robust, hearty meal meant to be served piping hot and unstirred. It requires no side dishes, although some like to pair it with a simple lettuce salad.
Recipe variations
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Cassoulet de Castelnaudary
Ready in 4hCourtesy of Castelnaudary-Tourisme.fr, the official tourism website of the city of Castelnaurdy, this recipe will give you clear instructions on how to make an authentic Castelnaudary cassoulet. The day before you decide to make it, you need to let the beans soak overnight. You can also make cassoulet in advance, the day before, but before serving, it must be reheated for an hour and a half at 150°C/300°F.
Cassoulet Languedocien
PREP 1h
COOK 2h 30min
READY IN 3h 30min
Courtesy of the Universal Academy of Cassoulet, this is the recipe for cassoulet as prepared in the region of Languedoc, birthplace of the dish.
Ingredients
Cassoulet Languedocien
1 kg of white kidney beans
1 pork trotter
1 pork shank
300 g of rinds
1 bone of rancid ham
250g of pork collar or loin or shoulder
5 confit duck legs, cut in half
400g fresh sausage
150g chopped onion
150g of garlic
1 bouquet garni (parsley, celery, thyme, bay leaf)
10 cloves
salt and pepper
Preparation
1
Cassoulet Languedocien
Step 1/5
The day before, soak the beans overnight and prepare the stock. Place the beans in a bowl of cold water to soak overnight, then fill a large stockpot with water and add to it rinds, trotter, pork shank, bone of rancid ham, cloves and bouquet garni. Simmer for two and a half hours. As it cooks, season with salt but taking care not to overdo it. Once cooked, remove the fat and the foam that have gathered on the surface of the broth.
Step 2/5
On the day of preparation, drain the rinds, pig’s trotter, pork shank, bone of rancid ham, and filter the remaining broth. Roughly cut the cooked meat. Squeeze the herbs to extract their juices. Heat the confit in a frying pan until it melts and set aside.
Step 3/5
Next, prepare the pork and beans. Heat the fat and lightly brown garlic and onions, then toss in the pork loin cut into cubes. Drain and set aside. Wash the beans in cold, clear water. Skim them, then cook for 5 to 10 minutes over low heat, and drain.
Step 4/5
Now, assemble the cassoulet for baking. In the cassole – a deep, round earthenware pot add meats, beans, and chopped onions and garlic. Pour over with the broth, so the beans and meat are covered, and season with a generous amount of pepper and adjust the salt. Arrange the pieces of confit and the sausage —which has previously been baked shortly and cut into 10-cm pieces.
Step 5/5
Bake for about 2 hours in an oven set to 210°C (thermostat 7). Squeeze the pieces and drizzle with the remaining broth if necessary. If you prepare the dish a day in advance, make sure you leave enough broth to rehydrate. It takes 2 hours to reheat a 10-person serving.
Other Variations
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Cassoulet de Castelnaudary
Ready in 4hCourtesy of Castelnaudary-Tourisme.fr, the official tourism website of the city of Castelnaurdy, this recipe will give you clear instructions on how to make an authentic Castelnaudary cassoulet. The day before you decide to make it, you need to let the beans soak overnight. You can also make cassoulet in advance, the day before, but before serving, it must be reheated for an hour and a half at 150°C/300°F.
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