Few dishes are as comforting and deeply satisfying as Cassoulet—the iconic French stew that’s rich in history, flavor, and tradition. Originating from the Languedoc region in the south of France, this slow-cooked casserole of white beans, duck confit, pork, and sausage is the kind of meal that warms you from the inside out.

In this blog post, you’ll learn how to make an authentic cassoulet at home, step-by-step, with helpful tips and serving ideas that bring the taste of Toulouse and Carcassonne right to your kitchen.

🇫🇷 What Is Cassoulet?

Cassoulet (pronounced cass-oo-LAY) is a rustic, slow-cooked stew traditionally made with white beans, pork, duck confit, and garlic sausage. It gets its name from the “cassole,” the earthenware pot it was originally baked in.

More than just a dish, cassoulet is a culinary tradition in southern France, with regional variations fiercely defended by locals—from Toulouse to Castelnaudary.

This is comfort food at its finest: rich, meaty, and infused with the robust flavors of garlic, herbs, and a slow-simmered broth.

🛒 Ingredients

Serves 6–8

For the bean base:

2 cups (400g) dried white beans (like cannellini or Tarbais beans)

1 onion, peeled and halved

2 carrots, peeled and chopped

3 cloves garlic

2 sprigs thyme

2 bay leaves

4 cups (1 liter) chicken stock or water


For the meats:

4 duck legs confit (store-bought or homemade)

1 lb (450g) pork shoulder, cut into chunks

½ lb (225g) pancetta or salt pork, cut into cubes

1 lb (450g) garlic sausage (Toulouse-style or substitute with mild Italian sausage)

Salt and pepper, to taste


For the crust (optional but traditional):

1 cup coarse breadcrumbs

2 tablespoons duck fat or olive oil

🥘 How to Make Cassoulet

Step 1: Soak and Cook the Beans

Soak beans overnight in cold water. Drain and rinse.

In a large pot, add soaked beans, onion, garlic, carrots, thyme, bay leaves, and stock.

Bring to a boil, then simmer for 45 minutes to 1 hour until beans are tender but not mushy.

Drain, reserve the cooking liquid, and discard the onion and herbs.

Step 2: Prepare the Meats

In a large Dutch oven or casserole pot, heat a tablespoon of duck fat or oil.

Brown the pork shoulder pieces on all sides. Remove and set aside.

In the same pan, sauté pancetta until crisp. Remove and set aside.

Brown the sausages and set aside. You may leave them whole or slice into large chunks.

🧄 Optional: Add chopped onions and garlic at this stage for extra depth of flavor.

Step 3: Layer the Cassoulet

Preheat the oven to 325°F (160°C).

In a large casserole dish or Dutch oven, layer half the beans at the bottom.

Add all the meat (pork, sausage, pancetta, and duck legs).

Top with the remaining beans.

Pour enough reserved bean cooking liquid to just cover the mixture.

Step 4: Slow Bake

Bake uncovered for 2½ to 3 hours.

Every 30–45 minutes, gently break the crust forming on top with a spoon and baste with the juices.

(Optional) After 2.5 hours, sprinkle the breadcrumbs on top and drizzle with duck fat or oil.

Continue baking another 30 minutes until a golden, crunchy crust forms.

🕰️ Cassoulet can be made a day ahead—flavors only get better overnight!

🍽️ How to Serve Cassoulet

Cassoulet is best served hot, straight from the oven, with:

Rustic French bread or baguette

A crisp green salad with Dijon vinaigrette

A glass of full-bodied red wine like Côtes du Rhône, Cahors, or Bordeaux

💡 Tips & Variations

Shortcut option: Use canned beans to save time (though texture will differ).

No duck confit? Substitute with roast duck legs, chicken thighs, or omit entirely for a pork-and-bean version.

Make it vegetarian: Omit meats and add roasted vegetables, smoked paprika, and vegetable broth.

Crust tip: Traditional cassoulet is stirred to break the crust multiple times before the final topping—it’s a point of pride among French cooks!

📜 A Brief History of Cassoulet

Cassoulet originated in Castelnaudary during the Hundred Years’ War as a peasant dish meant to nourish and fortify. Over time, it became a cherished symbol of regional identity in Languedoc, with variations in Toulouse (includes duck confit) and Carcassonne (may include partridge).

Today, cassoulet stands as a celebration of slow cooking, local ingredients, and French culinary heritage.

🧡 Final Thoughts

Cassoulet is more than a recipe—it’s an experience. It’s about taking time to create something hearty, flavorful, and soul-satisfying. While the ingredient list may seem long and the cooking time generous, the results are deeply rewarding.

Whether you’re hosting a rustic French dinner or craving a dish that nourishes body and soul, Cassoulet is a timeless classic that never disappoints.

Bon Appétit!