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Southwestern French · Dinner

Cassoulet

Creamy white beans baked slowly with duck confit, garlicky sausage, pork, and a deeply browned crust that is broken and rebuilt as the pot concentrates.

About 18 hrTotal
About 6 hrActive
$$$Cost
AdvancedDifficulty
Makes 10 servings
Toulouse-leaning cassoulet with creamy white beans, duck confit, pork, garlic sausage, and a deeply bronzed breadcrumb crust.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 10 servings

  • 2 pounds dried Tarbais, cannellini, or great northern beans
  • 2 tablespoons kosher salt, plus more to taste
  • 1 large yellow onion, halved
  • 1 carrot, halved
  • 1 celery stalk, halved
  • 1 head garlic, halved crosswise
  • 6 thyme sprigs
  • 2 bay leaves
  • 8 ounces salt pork or unsmoked bacon, cut in 1-inch pieces
  • 2 pounds bone-in pork shoulder, cut in 2-inch pieces
  • 1 tablespoon duck fat or neutral oil
  • 6 Toulouse-style garlic sausages or mild fresh pork sausages
  • 4 fully cooked duck confit legs
  • 2 tablespoons tomato paste
  • 8 cups unsalted chicken stock, plus more as needed
  • 2 cups coarse fresh breadcrumbs
  • 3 tablespoons chopped flat-leaf parsley

Instructions

  1. Cover beans with water by 3 inches, stir in 2 tablespoons salt, and soak 12 hours. Drain, cover with fresh water, and simmer with onion, carrot, celery, garlic, thyme, bay, and salt pork until beans are creamy inside but intact, 60 to 90 minutes; reserve 4 cups bean liquid.

  2. Season pork shoulder lightly. Brown it in duck fat in batches, then brown sausages and cut each in half. Stir tomato paste into the rendered fat for 1 minute. Remove herb stems and spent vegetables from the beans.

  3. Layer beans, pork, sausage, and duck confit in a , finishing with beans. Mix stock with 2 cups reserved bean liquid and pour in until ingredients are barely submerged.

  4. Bake uncovered at 300°F for 2 hours. Each time a dark crust forms, push it gently into the beans and add stock at the edge if the pot looks dry; repeat twice without vigorously stirring the creamy beans.

  5. Scatter breadcrumbs over the final surface and bake until deeply bronzed, 45 to 60 minutes. Verify fresh sausage and pork at at least 160°F and 195°F respectively, rest 30 minutes, and finish with parsley.

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