Cassoulet Toulousain is not just a dish — it’s a culinary heritage, a heartwarming stew steeped in tradition and rich, rustic flavor. Originating from the region of Toulouse in southwestern France, this slow-cooked casserole of white beans, duck confit, pork, and sausages is the epitome of French farmhouse cooking.
Savory, filling, and deeply aromatic, cassoulet has become a symbol of hospitality and regional pride in Occitan cuisine. If you love soul-satisfying dishes with layers of flavor, Cassoulet Toulousain deserves a spot in your kitchen.
🥘 What is Cassoulet Toulousain?
“Cassoulet” gets its name from the earthenware dish ("cassole") in which it was traditionally baked. While several regions in the southwest of France claim their version (notably Castelnaudary, Carcassonne, and Toulouse), the Toulousain style is one of the most celebrated.
What sets Cassoulet Toulousain apart is its generous use of duck confit, Toulouse sausages, and a mix of pork cuts slow-cooked with haricot blanc (white beans) until creamy and tender.
🧄 Traditional Ingredients
To serve 6–8 people:
500g (1 lb) dried white beans (Tarbais or Great Northern beans)
4 duck legs confitNote: Using homemade duck confit and authentic Toulouse sausage ensures a deeply traditional taste.
👨🍳 How to Make Cassoulet Toulousain
🔹 Step 1: Soak and Cook the Beans
Soak the white beans overnight in plenty of cold water. The next day, drain and simmer them in fresh water for about 1 hour with the bouquet garni and a halved onion. Drain, discard the bouquet, and set aside.
🔹 Step 2: Brown the Meats
In a large Dutch oven, heat a spoonful of duck fat. Brown the pork belly and shoulder until golden. Remove and set aside.
Brown the sausages lightly and set aside. If using duck confit, remove from its fat and warm slightly.
🔹 Step 3: Build the Stew
In the same pot, sauté the onions and garlic gently in a bit more duck fat. Add the beans, pork pieces, and just enough stock or water to cover everything.
Simmer for 1 hour, then add the sausages and duck legs on top. Simmer for another 30 minutes.
🔹 Step 4: Bake the Cassoulet
Preheat oven to 160°C (320°F). Transfer the cassoulet to a large cassole or ceramic baking dish, or keep it in the Dutch oven.
Bake uncovered for 1.5 to 2 hours, checking occasionally. Traditionally, a light crust forms on top — some purists break it seven times to let the juices mix back in.
Optionally, add a thin layer of breadcrumbs before baking for a golden, crunchy finish.
🍽️ How to Serve
Cassoulet is a meal in itself — rich, bold, and filling. But to complete the experience:
Serve with a crusty baguette
A simple green salad with mustard vinaigrette cuts through the richness🧑🍳 Tips for Authentic Cassoulet
Use real duck confit if possible — it adds depth no substitute can match.
Do not rush — cassoulet is all about slow cooking and layering flavors.📜 A Brief History
The origin of cassoulet dates back to the 14th century, possibly born out of necessity during sieges. While Castelnaudary is believed to be the birthplace, Toulouse elevated the dish by adding its renowned sausages and duck confit.
Today, cassoulet is celebrated in festivals, food tours, and Michelin-starred restaurants — proof that rustic food has timeless appeal.
📌 Regional Variations
Castelnaudary: Includes more pork cuts, rind, and sometimes no duck.
Carcassonne: May include partridge or mutton instead of duck.
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