This classic cassoulet de Castelnaudary is a slow-simmered stew of white beans, sausage, duck confit, and pork that originated in southern France. It’s comfort food at its finest.
Cassoulet originated as humble and hearty peasant fare in the south of France that’s since become a revered staple of French cuisine. And for good reason. The slow-simmered stew made with white beans, duck confit, sausages, and pork requires some planning and plenty of patience, but what results is well worth the wait. (And a bottle of your best French red.)–Angie Zoobkoff
Classic Cassoulet de Castelnaudary
- Quick Glance
- Quick Glance
- 1 H
- 10 H, 30 M
- Serves 8
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Recipe Testers Reviews
This cassoulet was simply divine. It exceeded everything my imagination had built a true homemade cassoulet up to be. The rich meats each carried their own flavors and were perfectly tender. Combined with the creamy beans, this is elegant comfort food at its finest.
I used a smoked pork sausage in place of the Morteau, a whole ham hock, and Italian sausage in place of the Toulouse. My bouquet garni contained thyme, parsley, and oregano. I did not use the pork skin.
The recipe worked perfectly as written. The ham hock was a bit unwieldy (and unsightly), plus I was skeptical everything was going to fit into my dish, so at the very end, I removed the ham hock and pulled the meat off in chunks and added them back to the pot of beans and meats before pouring into my Dutch oven. This worked well, as everything fit (barely). Plus I can't see how we would have been able to get the meat off the hock when it was just plonked whole in the middle of the cassoulet. It makes a very large dish and barely fit in my 3-quart dutch oven.
Easily serves 8.