How to Make a Real Cassoulet in 3 Acts
Today I want to teach you how to make an authentic cassoulet in 3 easy acts. All the ingredients for a good cassoulet can be found in most grocery stores. Purists will argue that you need to find real tarbais beans but I have found white kidney beans work just as well. They will mention that there are 3 versions of true cassoulets (Castelnaudary, Carcassone, and Toulouse). Castlenaudary is the simplest and purest in flavor, made with beans, fresh pork, ham, sausages, and fried pork skins. Carcassonne adds lamb to Castlenaudary’s version and sometimes partridges. Toulouse’s version contributes lamb, bacon, sausage, and goose confit to the mix.
My version is far less complicated but will taste as good as any other cassoulet you are likely to encounter, even in France. Cassoulet is made in 3 acts; the beans, the lamb stew, and the confit. All are easily accomplished in a short amount of actual physical prep time sandwiched by long, slow cooking periods so prepare for that. I would even say get everything ready one day then cook the whole ensemble the next. Dishes like this profit by taking your time.
Cassoulet is an easy but time-consuming dish to cook. Look upon it as a delicious culinary project.
There is no dish in the Southwest of France more iconic, cherished, and controversial than the cassoulet. Not only is it the best pork and beans dish you can imagine, but it’s also a definitive dish of French country cooking — one that, to this day as you noted, stirs up fierce debate over what makes it authentic!
Get the full step by step recipe here:
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Traditional Cassoulet with Duck Confit, Toulouse Sausage and Pork Belly
Hi there, as there are some problems with the sound track volume on this video, i made a different remake you can watch here:
This traditional recipe is inspired by the 1929's cookbook “Le Festin occitan” written by chef Prosper Montagné. It is still made the traditional way in Castelnaudary the town of cassoulet's origin.
There is no simple, easy or quick way to make cassoulet, This authentic dish needs labor, patience and a procedure of low and slow cooking and baking, that's what distinguishes cassoulet from any other bean stew
You can find some more history here:
Detailed recipe:
The cassoulet (from Occitan “caçolet”) is a regional specialty of Languedoc, made from dried beans, generally white, and meat. Originally it was made from fèves.
The cassoulet, still called “estouffet” in the seventeenth century, takes (in the eighteenth century) the name cassoulet, from the dish in which it cooked, the cassole, a clay casserole used since the ancient times to cook all sorts of stews and ragouts.
The quarrel over the region and town of origin of the cassoulet appeared at the end of the 19th century when a magazine “La Revue Méridionale” published an article in 1890 claiming that the only authentic cassoulet comes from Castelnaudary.
You can find many variations of cassoulet recipes, the most renowned are those from Castelnaudary, Carcassonne and Toulouse.
One of the oldest cookbooks in France, the 14th century: le Viandier written by Taillevant, (his real name was Guillaume Tirel, a cook for several kings for over 60 years), gives some indications to the cassoulet origins.
Taillevant describes recipes of pies and stews, including the ragout of mutton and pork with beans.
The historians think that Taillevant could have been inspired by an Arabic book written by Mohamed de Bagdad in 1226, which reveals an extremely refined kitchen.
Ingredients: 5 persons
5 duck legs
5 sausages (Toulouse style)
1 kg pork belly
400 grams salted bacon
Pork bard (pork rind traditionally)
(To cover the oven plate)
1 kg duck fat for cooking
1 kg white beans
(Lingots Lauragais or Tarbais in France)
(Cannellini or great northern beans as alternative)
2 garlic bulbs
1 onion
2 carrots
2 celery stalks
1 leak
4 poultry stock cubes
(Chicken and pork bones traditionally)
1 bunch of thyme
8 bay leaves
4 cloves
1 nutmeg
1 tbsp black peppercorns
2 tbsp crushed black peppercorns
Course sea salt
Convection oven: 170° Celsius for 3 ½ hours
Classic oven: 180° Celsius for 3 ½ hours
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The real Cassoulet, cooked on location in Carcassonne, France.
The real Cassoulet, cooked on location in Carcassonne, France.
Cassoulet — Frenchy meat and bean stew
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This is a method, not a recipe. It's just a beans and meat stew — improvise it!
Why Duck Cassoulet is the Ultimate Comfort Food
This classic French Duck Cassoulet Recipe is slow-cooked beans with vegetables and herbs that are then baked with duck confit and sausage for an unbelievable meal. Duck cassoulet is easily in my top 3 all-time favorite dishes to eat.
Ingredients for this recipe:
• 2 tablespoons olive oil or duck fat
• 1 pound pork belly, cut into 1” cubes
• 4 pork sausages
• 1 large peeled medium-diced yellow onion
• 1 large or 2 medium peeled medium-diced carrots
• 2 medium-diced ribs of celery
• 10 finely minced garlic cloves
• 1/3 cup quartered cherry tomatoes
• 1 cup dry white wine
• 6 cups chicken stock
• 4-5 parsley stems and leaves
• 8-0 fresh thyme sprigs
• 1 bay leaf
• 4 duck confit legs
• coarse salt and fresh cracked pepper to taste
Serves 8
Prep time: 30 minutes
Cook time: 4 hours 25 minutes
Procedures:
1. Cover the beans in a container with 4 to 6 inches of cold water. Cover and let them sit for 12 to 24 hours or overnight.
2. Add oil or duck fat to a large Dutch oven pot over medium-low heat.
3. Place in the pork and cook for 12 to 15 minutes or until lightly browned and some of the fat has been rendered. Set them to the side on a plate or bowl.
4. Add the sausages, turn the heat to medium, and sear for 3 to 4 minutes per side or until lightly browned. They do not need to be cooked through. Set them aside.
5. Stir in the onions and cook over low to medium heat for 25 to 30 minutes or until well browned. Come back and stir them every 5 to 7 minutes.
6. Add the carrots and celery, and sauté over medium heat for 2 to 3 minutes.
7. Stir in the garlic and cook just until it becomes fragrant, which takes about 30 to 45 seconds.
8. Next, stir in the tomatoes and cook for a further 1 minute.
9. Deglaze with white wine and cook until most of it has been absorbed into the vegetables. There may be a few tablespoons left, which is fine.
10. Strain the beans and add them to the pot with lightly browned pork, chicken stock, parsley, thyme, bay leaves, salt, and pepper.
11. Bring the beans to a boil over high heat, then cover and simmer over low heat for 1 hour or just until tender.
12. Remove the lid and place in the sausage and duck confit by slightly pressing them through the beans and vegetables so they are not all sitting on the top.
13. Bake in the oven for 1 ½ to 2 hours at 375° on a rack in the lower third section.
14. Serve in the pot or separately in bowls.
Cooking Cassoulet with Ariane and D'Artagnan
Ariane Daguin, founder and owner of D'Artagnan, makes her cassoulet recipe with the signature kit available at dartagnan.com. This classic French dish is a comfort food favorite consisting of beans and preserved meats cooked together for hours. Cassoulet is easier than it looks - all you need is time to make this flavorful one-pot meal.
Find all the ingredients you need in our cassoulet recipe kit:
Get our traditional cassoulet recipe here: