Classic Cassoulet
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Classic Cassoulet is one of those slow-cooked dishes that feels like pure comfort. This traditional French casserole is layered with tender white beans, rich broth, duck, sausage, and herbs, then baked low and slow until everything becomes deeply savory and perfectly rich.
It takes a little time, but that is exactly what makes cassoulet so special. As everything slowly cooks together, the beans soak up all of that flavor and develop the hearty texture this dish is known for. It is the kind of meal that feels cozy, impressive, and absolutely worth the wait.
DINNER THAT FEELS LIKE AN EVENT
Cassoulet is not one of those quick little dinners you throw together at 5:00 and hope for the best. It takes time, but that is honestly what makes it so good.
The beans slowly soak up all that rich broth, the meats settle into everything, and the top gets golden and cozy in the oven. It feels like the kind of meal you make when you want dinner to be the whole moment.
Why You’ll Love Classic Cassoulet
- Classic Cassoulet is deeply rich and comforting
- The slow cooking creates incredible flavor
- Perfect for cold-weather dinners
- Great for gatherings
- Leftovers taste even better
- Traditional but still approachable to make at home
Ingredients Needed To Make Classic Cassoulet
For The Beans
Dried white beans
Water
Garlic
Onion
Whole cloves
Carrot
Bouquet garni
For The Meats
Duck fat
Duck confit
Pork belly or ventrèche
Duck sausage
Garlic sausage
For The Broth
Demi-glace
Tomato paste
Water
Kosher salt
Black pepper
How To Make Classic Cassoulet
Soak the Beans: Place beans in a container, cover with water. Soak for 24 hours, checking water levels.
Cook the Beans: Drain beans, add to a pot with half of the ventrèche, garlic, carrot, and bouquet garni. Cover with water, boil, then simmer for about 1 hour.
Prepare the Meats: Brown the duck sausages and cut them into thirds. Slice the garlic sausage and duck legs.
Preheat Oven: Set to 325 degrees F.
Combine Ingredients: Remove bouquet garni, onion, and ventrèche from beans. Season beans, slice ventrèche, and set aside.
Prepare the Sauce: Mix demi-glace, tomato paste, and water.
Assemble in Pot: Grease pot, layer beans and meats, and pour demi-glace over. Drizzle with duck fat.
Bake: Uncovered for 2½ – 3 hours at 325 degrees F. Add liquid if needed.
Prep for Later (Optional): Can be refrigerated for 3 days.
Final Cooking: Increase oven to 400 degrees F, bake until browned for about 45 minutes.
Serve: Ensure equal portions of beans and meats for each guest.
Tips For The Best Classic Cassoulet
- Do not skip soaking the beans
- Keep an eye on liquid levels
- Add stock if needed during baking
- Let it rest before serving
- Make it a day ahead for even better flavor
Storage
- Store cooled cassoulet in an airtight container for up to 4 days.
- Reheat covered in the oven at 325°F until warmed through.
Classic Cassoulet Recipe
Equipment
- Large bowl
- Large heavy-bottom pot
- Dutch oven or large oven-safe casserole dish
- Wooden spoon
- Knife
Video
Ingredients
For The Bean Base
- 1 pound dried white beans
- Water, for soaking and simmering
- 4 cloves garlic (peeled and smashed)
- 1 small onion (peeled and halved)
- 3 whole cloves
- 1 medium carrot (coarsely chopped)
- 1 bouquet garni (5 parsley sprigs, 1 thyme sprig, 1 bay leaf, and about 10 peppercorns, wrapped in cheesecloth and tied)
- 1 piece pork belly or ventrèche
For The Meat Layer
- 1 pkg duck sausage
- 1 link garlic sausage
- 3 duck confit legs, halved
For The Broth
- 1 container demi-glace
- 1 tbsp tomato paste
- 1 3/4 cup water
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
For Assembly
- 1/4 cup duck fat, plus more if needed
Instructions
Soak the beans
- Place the dried white beans in a large bowl.Cover with several inches of cool water.Let them soak for 24 hours.Check occasionally to make sure the beans stay fully submerged.Drain before cooking.
Simmer the beans
- Transfer the soaked beans to a large heavy-bottom pot.Add the smashed garlic, onion, whole cloves, chopped carrot, bouquet garni, and pork belly.Cover with fresh water by about 3 inches.Bring to a boil over medium-high heat.Reduce the heat to low and simmer uncovered for about 1 hour, or until the beans are just barely tender.
Brown the sausage
- While the beans cook, heat a skillet over medium heat.Add the duck sausage.Cook until browned on all sides.Remove and cut into thirds.Slice the garlic sausage into thick rounds.Set aside.
Prepare the duck
- Cut the duck confit legs in half at the joint.Set aside.
Prepare the broth
- In a large measuring cup or bowl, whisk together:demi-glacetomato pastewaterWhisk until completely smooth.
Prepare the cooked beans
- Remove and discard the onion and bouquet garni.Transfer the pork belly to a cutting board.Let cool slightly, then slice into chunks.Season the cooked beans lightly with kosher salt and black pepper.
Build the cassoulet
- Preheat the oven to 325°F.Grease the bottom and sides of a Dutch oven with duck fat.Spread half of the cooked beans evenly across the bottom.Layer in:duck confitduck sausagegarlic sausagepork belly piecesTop with the remaining beans.Pour the prepared broth mixture evenly over everything.Drizzle the top with duck fat.
Slow bake
- Bake uncovered for 2½ to 3 hours.Check every 45–60 minutes.If the cassoulet looks dry, add a small splash of stock or water.The beans should stay moist and stew-like underneath.
Create the crust
- Increase the oven temperature to 400°F.Continue baking for about 30–45 minutes, until the top develops a rich golden crust.
Rest and serve
- Remove from the oven.Let rest for 15–20 minutes.Serve warm, making sure each serving gets beans, broth, duck, and sausage.
Notes
- Soaking the beans helps them cook evenly and prevents splitting.
- Great northern or cannellini beans work well if traditional French white beans are unavailable.
- Check liquid levels during baking so the cassoulet does not dry out.
- The top should be deeply golden, not dark brown.
- If the top browns too quickly, loosely tent with foil.
- Cassoulet tastes even better the next day after the flavors continue developing.
- Letting it rest before serving helps everything settle and thicken properly.
Nutrition
Commonly Asked Questions
Cassoulet is a slow-cooked French casserole made with white beans, meats, and a rich savory broth. Traditional versions often include duck, pork, and sausage, then bake until the beans are tender and the top forms a golden crust.
Traditional cassoulet is often made with Tarbais beans, but great northern beans, cannellini beans, or navy beans can work if that is what you can find. Choose a dried white bean that can hold its shape during long cooking.
Yes, for this recipe, soaking the beans is important. It helps them cook more evenly and keeps the final cassoulet from having some beans that are soft while others are still firm.
Cassoulet often includes duck confit, pork, and sausage. This version uses duck confit, garlic sausage, duck sausage, and pork belly or ventrèche for a rich, traditional-style flavor.
You can use cooked chicken thighs if duck confit is not available. The flavor will not be exactly the same, but it still gives you tender meat that works well with the beans and broth.
Pork belly is the closest easy substitute if you cannot find ventrèche. Thick-cut bacon can also work in a pinch, but it will add a smokier flavor.
The beans should be fully tender, the liquid should be thick and stew-like, and the top should be golden. If the beans are still firm, keep baking and add a splash of water or stock if it looks dry.
Cassoulet bakes for a long time, so the beans can absorb a lot of liquid. Check it during baking and add a little water, stock, or broth if the top looks dry or the beans are no longer sitting in any liquid.
Yes. Cassoulet is a great make-ahead dish because the flavors deepen as it sits. You can bake it ahead, refrigerate it, then reheat it gently before serving.
Yes. Let it cool completely, then freeze it in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat covered until warmed through.
Cassoulet is very hearty, so you do not need much with it. A simple green salad, crusty bread, or roasted vegetables are good options.
