Traditional French Cassoulet

7 steps. Take it one step at a time.

1. 01

   The night before

   The night before, soak the dried white beans in plenty of cold water.

2. 02

   Drain the beans and place them

   Drain the beans and place them in a large pot with the onion, carrots, bouquet garni, and stock. Simmer gently for about 60-90 minutes until tender but not falling apart.

   1 hr 30 min
3. 03

   In a separate pan, brown the cubed pork belly and the sausages

   In a separate pan, brown the cubed pork belly and the sausages in their own fat until golden. Remove and set aside. In the same pan, lightly sear the duck confit legs to release some of the fat.

   15 min
4. 04

   Preheat your oven

   Preheat your oven to 150°C (302°F). Stir the tomato paste and minced garlic into the cooked bean mixture.

5. 05

   In a large, heavy earthenware dish or Dutch oven, layer half of the beans

   In a large, heavy earthenware dish (cassole) or Dutch oven, layer half of the beans. Place the pork belly, sausages, and duck legs on top, then cover with the remaining beans and their liquid. The meats should be nestled within the beans.

6. 06

   Bake in the preheated oven

   Bake in the preheated oven for 3 hours. Every 30-45 minutes, break the crust that forms on the surface with a spoon and push it back into the liquid. If the beans look dry, add a splash of extra stock or water.

   3 hr
7. 07

   During the final 30 minutes

   During the final 30 minutes, let the crust form one last time without breaking it to achieve a beautiful, dark golden topping. Season with salt and pepper before serving.

   30 min