You Have to Try This Tasty Cassoulet Recipe

Traditional French stew
Image by Yusuf Seyhan from Pixabay

Indulge in the rich and comforting flavors of this classic French dish with our tantalizing recipe for cassoulet. Bursting with hearty beans, savory meats, and aromatic herbs, this dish is a true celebration of French culinary tradition. Whether enjoyed as a cozy family meal or served at a festive gathering, our cassoulet is sure to delight your taste buds and transport you to the charming bistros of France. Let’s find out how to make it.


  • 1 pound of dried white beans (such as Great Northern or Cannellini), soaked overnight
  • 8 ounces of slab bacon, diced
  • 4 duck legs or chicken thighs
  • 4 pork sausages (such as Toulouse or garlic sausage)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tin of diced tomatoes
  • 2 cups of chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Bread crumbs (for topping)
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 300°F (150°C).In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until it starts to render its fat and becomes crispy. Remove the bacon from the pot and set aside.
  2. In the same pot, brown the duck legs or chicken thighs on both sides until golden brown. Remove from the pot and set aside. Brown the pork sausages in the pot until they develop a rich color on all sides. Remove from the pot and set aside.
  3. In the same pot, sauté the chopped onion, minced garlic, diced carrots, and diced celery until they begin to soften, about 5-7 minutes. Return the cooked bacon, duck legs or chicken thighs, and pork sausages to the pot. Add the soaked and drained white beans, diced tomatoes (with their juices), chicken broth, bay leaves, dried thyme, salt, and pepper. Stir well to combine all the ingredients.
  4. Cover the pot and transfer it to the preheated oven. Bake for 3-4 hours, or until the beans are tender and the meats are fall-off-the-bone tender. Check the cassoulet occasionally and add more broth if needed to prevent it from drying out.
  5. Once the cassoulet is done, sprinkle bread crumbs over the top and return it to the oven for an additional 15-20 minutes, or until the bread crumbs are golden brown and crispy. Remove the cassoulet from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley and serve hot, accompanied by crusty bread or a green salad.
  6. Enjoy the irresistible flavors and comforting warmth of cassoulet, savoring each bite as you transport yourself to the cozy kitchens of France. Bon appétit!