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Cassoulet recipe

Recipe by 10 October 2009 No Comments
PinExt Cassoulet recipe
cassoulet Cassoulet recipe

Cassoulet by Nick W

A traditional rustic french dish, takes time, but the result is well worth it!

Serves: 8 or more
Prep time: over an hour (partly overnight)
Cooking time: over an hour


1 lb / 454 g Dried white haricot beans
5 oz / 140 g pork and or bacon rind
5 oz / 140 g chopped green (or lightly smoked bacon)
1 lb / 454 g unsalted pork knuckle or belly of pork
1 lb / 454 g lean mutton or lamb
1 lb / 454 g Smoked Toulouse sausage
1 lb / 454 g Confit of Duck
2 onions each stuck with a clove
2 cloves of garlic
2 tomatoes or a 400g tin of chopped tomatoes
1 tbsp chopped parsley
2 bunches of mixed herbs
couple of wineglasses of white wine


Soak the haricot beans overnight.

Put them in cold water, add a bunch of mixed herbs and cook them for 1 1/2 hours, so that they will be only three-quarters cooked, make sure to retain the cooking liquid.

Melt the bacon in a casserole in the oven, and sizzle in this fat the piece of mutton and the knuckle/belly of pork.

As soon as all these are golden brown, add the well-drained haricot beans, the potted goose or duck, the whole smoked sausage, onions, bunch of mixed herbs, crushed cloves of garlic, the pork rinds and the juice or the flesh (without pips or skin) of the two tomatoes.

Add the retained liquid from the beans, the wine and enough water to barely cover the bean and meat mixture.

Bake in a very moderate oven for 2 hours.

At the end of this time, extract the meats and slice into bite-sized pieces.

Reassemble the dish into a wide oven-proof dish, a layer of half the beans, then the sliced meats followed by the rest of the beans.

Scatter the parsley over the top and return to the oven for another half an hour to allow a crust to form on the top.

The crust is concentrated flavour, that’s why a wide dish is recommended for the final stage of cooking.

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