cassoulet

The first time I had cassoulet in its home turf it was a revelation. This loose, almost soup-like stew of beans and meat was so far removed from all versions of cassoulet I'd had in the United States, or even in other parts of France. It was a large, bubbling vat of beans and meat, covered in a crust so dark that it was almost black. Rich, meaty, and overwhelmingly simple, the main flavor was just that of the cured meat, a good stock, and beans.

Traditional French Cassoulet Recipe

cannellini beans

Kosher salt

chicken stock

(3/4 ounces) unflavored gelatin,

duck fat (optional)

salt pork,

chicken

black pepper

garlic sausage (2

large onion, finely diced (about 1 cup)

unpeeled,

celery,

garlic

parsley

bay leaves

cloves

In a large bowl, cover beans with 3 quarts water and add 3 tablespoons salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside.

Adjust oven rack to lower middle position and preheat oven to 300°F. Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside. Heat duck fat (if using) in a large Dutch oven over high heat until shimmering. Add salt pork and cook, stirring occasionally, until browned all over, about 8 minutes. Transfer to a large bowl and set aside. (If not using duck fat, cook pork with no additional fat.)

Season chicken pieces with pepper (do not add salt) and place skin side-down in now-empty pan. Cook without moving until well browned, 6 to 8 minutes. Flip chicken pieces and continue cooking until lightly browned on second side, about 3 minutes longer. Transfer to bowl with salt pork.

Add sausages and cook, turning occasionally, until well-browned on both sides. Transfer to bowl with salt pork and chicken. Drain all but 2 tablespoons fat from pot.

Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven and cook until beans are almost tender but retain a slight bite, about 45 minutes.

Using tongs, remove carrots, celery, parsley, bay leaves, and cloves and discard. Add meats to pot and stir to incorporate, making sure that the chicken pieces end up on top of the beans with the skin facing upwards. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot as necessary to keep beans mostly covered.

Break crust with a spoon and shake pot gently to redistribute. Return to oven and continue cooking, stopping to break and shake the crust every 30 minutes until you reach the 4 1/2 hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.

Cassoulet Vert - a modernized White Bean Stew enlivened with Lemony Kale Pesto that is meat-free and that can be made in an Instant Pot! Fast, healthy delicious! ( Dry White bean soaking time 8 hours- or used canned beans on the stove.)

Cassoulet Vert 

dry white beans

olive oil

onion diced

garlic cloves, rough chopped

stock

water

salt

pepper

teaspoon herbs de Provence

lacinato kale, packed (about 1 small bunch, small tender stems ok)

Italian parsley

lemon

bread, torn into little pieces

garlic cloves, smashed

If using dry white beans, soak 8-24 hours in salted water. Drain. ( see note for unsoaked beans, or canned beans)

Set instant Pot to Saute Function and heat oil. Add onions and saute 4-5 minutes, stirring. Add garlic, saute for 2 minutes.

Add stock or broth, water, white beans, salt, pepper, bay leaves, herbs, give a stir and set instant Pot to High Pressure for 25 minutes. Naturally release.

Make the Lemony Kale Pesto

Place the Kale, parsley and garlic in a food processor. Pulse until chopped. Add the remaining ingredients- zest, lemon juice, oil, water, salt, nuts ( if using). Pulse until well combined but not too smooth. Scrap down sides, pulse again.

Make the garlicky bread crumbs

Heat oil in a skillet over medium heat. Swirl the smashed garlic in the oil infusing it, until the garlic is deeply golden and fragrant, season the oil with salt. Remove the garlic. Add fresh torn bread to the skillet and fry until golden and crispy, stirring.  Set aside.

When the beans are done, ladle out any excess broth, reserving it.

Stir in the kale pesto, gently incorporating. Add back some hot bean water back into the pot to loosen if needed, to make it a stewy consistency. You don&#8217;t want this too soupy, or too dry. Inbetween. 🙂 Let this sit at warm setting 5-10 minutes to allow flavors to meld a bit.

Taste for salt and lemon. I typically add both. If it&#8217;s bland- it needs both.  You want this lemony and slightly salty! Leave on this on warm setting, and it will get better and better as the flavors meld.

Serve with garlicky croutons, and a sprinkle of pecorino cheese. Or add avocado,  a poached egg,  crumbled goat cheese.

I made this a couple of weeks ago.  Before adding the cheese (used a parm/romano/asiago blend I had left over) I didn't find the flavors really popped - I think I tinkered too much with the recipe and my proportions were off.  Also I waaaaaaay overcooked the beans so they came out mushy, possibly because I used dried northern beans and soaked them first.  I ended up just "going with it" and mushing it up a bit more to eat on pita bread like hummus, which was very tasty!  I'd make that mistake again, actually! :)  I'm definitely going to try this one again, though, and try to get it right next time.

Tried this recipe a second time and the flavors were SO good! I could eat the pesto right out of a bowl on its own! I still struggle with the consistency and trying to separate the “bean juice” - any tricks to do that more successfully? It turned into something like a stew consistency but it tasted absolutely delicious! I apparently just stink at cooking beans. :)

This recipe was a big hit with the hubby. I would give the recipe a 4.5. The only reason I am docking it a bit is because I am a newbie to instapot-ing and I must have missed the note about letting it naturally release pressure. After 10 minutes I got impatient and manually released the pressure. As a result, the beans were a bit under-cooked. I probably should have known that on my own, but it might be helpful for other newbies. For the beans, I salted the water a little bit, subbed some water for chicken stock, and added a pat of butter. For the pesto, I added some basil (I needed to use it up, and I love basil), added more lemon juice (because I love lemon), added parm (I love parm), I used roasted cashews (those were the nuts I had on hand). The pesto was bright and flavorful. When the beans were "finished" I drained them added some bacon crumbles and the pesto. I added back some of the bean water to loosen the pesto. I served with a soft boiled egg and crusty bread. It was a very filling meal and we have great leftovers.

Made this last night and WOW. I love pesto, and I had most of the ingredients on hand. I usually try to make recipes exactly as written the first time, but I didn't have quite everything - had 2 cups of shredded green kale which I massaged with olive oil to try to break down a bit, since Lacinato was out at both stores I went to this weekend. I wasn't sure how much Parmesan to add, and I definitely added more than I should have (but it was delicious!).

Most notably, I had to use dry beans that I forgot to presoak! I added the extra water (but used veggie stock instead), and only did 25 minutes on high in the instant pot. They were still a little firm after fully naturally releasing. We had time to wait, so I put them back on for another 10 minutes, then let naturally release for 20 minutes. THEY WERE AMAZING!

Topped with a handful of arugula, made some crusty garlic bread, and it was more filling than we expected. Made lots of leftovers, which I brought to work for dinner. Thanks so much for this recipe! It was everything I wanted on a cold day yesterday!

I made it this evening for Vegan friends who were calling in and... wow. Everyone loved it. Really rich but without using anything unhealthy! Will definitely be one I'll use again!

Another crowd pleaser! Served it this week with (your) roast chicken leftovers. I have never made a recipe from your blog that was not universally enjoyed by those I was cooking for!

Oh my goodness. This was heaven! Forgot to soak my beans so just nervously went for it adding the 2 extra cups of water as noted. It was very brothy so could potentially cut that down but we saved extra broth and then ate it a little more soupy than pictured. But the favor....goodness!!! I can’t wait to make this again. 

(I feel like I can’t express my excitement about how good this came out hahah)

Hello Sylvia, my apologizes but where can I find that gorgeous vintage bronze spoon displayed in your image?

Holy cats! This was amazing. I took a couple of shortcuts. I used jarred vegan pesto from Sprouts (a brick &amp; mortar farmer’s market here in AZ) because a) I don’t like kale and b) I didn’t want to take time making the pesto. I only had two cans of beans so I used no water. Will definitely use three cans next time. Used a tsp of thyme and rosemary because why not? Adding avocado makes the dish sublime. I did not add lemon and was quite satisfied without it. It’s satisfying and an interesting use of pesto. I’m hooked. Thanks, Sylvia.

So good!  Whole family loved!  Did not use the nuts.  Added extra salt and lemon at the end.   Easy and delicious

I made this last night with canned beans. Your directions say 2 cans, but with the amount of pesto it really needed an additional can, which I added, and I could have probably used 4 cans and been fine. I only had 3 cans of white beans, so that was what I used. It was delicious. I am currently eating the very small amount of leftovers with a fried egg on top. I really wish I'd had one more can of beans for more leftovers... :D

Wow!  I just found you and this is the first of your recipes i’ve made.  It was simply outstanding!  So simple and delicious!  My husband loved it, too.  It will be added to our regular rotation.  Thank you!

WOW!!!! What a dish. Added in some garbanzo beans, feta, and snow pea shoots. Thank you for a delicious and bright recipe.

The secret to making this fancy bean stew taste meaty and sticky like it’s been cooked for four hours is the powdered gelatine. Sneaky or what! Adding the beans in two batches means the first lot breaks down, giving a wonderfully creamy texture, says Matt.

French cassoulet tray bake Matt Preston

chicken thigh cutlets (bone in, skin on)

tbs extra virgin olive oil

pork chipolatas

celery

speck

garlic cloves, crushed

flat-leaf parsley, leaves picked, stalks finely chopped (we used Woolworths Macro)

(250 milliliters) white wine

tsp powdered gelatine

(250 milliliters) chicken stock, warmed

sage

bay leaf sprig

thyme

rosemary sprigs, leaves

can cannellini beans, rinsed, drained

(30 grams) finely grated Gruyere (substitute parmesan)

breadcrumbs

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic.

Chicken Cassoulet with Sausage and Swiss Chard

Swiss chard, (about 10 oz each)

olive oil (divided)

oz Italian chicken sausage

panko or gluten-free breadcrumbs

garlic (minced, divided)

tbsp lightly packed fresh parsley leaves (finely chopped)

onion

carrots

celery (sliced)

white wine

chicken broth

Tbsp herbes de provence or dried rosemary

black pepper (to taste)

cannellini beans, drained and rinsed

Heat the oven to 375F.

Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.

In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.

Add the breadcrumbs to the pan and toast, stirring regularly, until golden.

Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.

Add the remaining 1 Tbsp olive oil to the pan.

Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.

Cook, stirring regularly, for 8 to 10 minutes, or until the vegetables start to soften and the moisture cooks out. If they start to give off too much liquid, increase the heat to medium-high.

Add the remaining garlic and cook about a minute more.

Pour in the wine and scrape any browned bits from the bottom of the pan.

Increase the heat slightly and allow most of the liquid to cook off.

Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.

Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly.

Fold in the beans and sausage and stir.

Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.

Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.

carotte, oignon, clou de girofle, bouquet garni, pomme de terre, navet, chou, poivre en grains, graisse de canard, palette, petit salé, jambonneau, saucisse de morteau

Potée auvergnate

carottes

oignon

clous de girofle

bouquet garni

pommes de terre

navets moyens

chou vert

g de graisse de canard

kg de palette salée

kg de petit salé

jambonneau

saucisse de morteau

(Dessaler la viande 5h si salée, 2h si demi sel.)

Retirer quelques feuilles autour du choux et retirer le trognon du dessous.

Couper le chou en 4, retirer le blanc au milieu et laver.

Blanchir le choux : le plonger dans une grande cocotte et recouvrir d’eau. Porter à ébullition et après 2 min à grosses bulles sortir, égoutter et passer sous l’eau froide pour arrêter la cuisson.

Piquer l’oignon avec les 20 clous de girofle.

Dans une cocotte, mettre la viande dans l’eau froide (sauf la saucisse) et ajouter l’oignon piqué. Ne pas saler. Porter à ébullition à feu fort puis enlever toute l’écume au dessus.

Une fois tout écumé, baisser le feu pour atteindre une petite ébullition, ajouter le bouquet garni et le poivre 5 baies, laisser cuire doucement pendant 1h30.

Couper maintenant le chou en lanières et les carottes en bâtonnet.

Prendre une autre cocotte, mettre de l’huile au fond, et mettre à feu fort les carottes pendant 5 min puis mettre le choux. Faire chauffer encore 10 minutes à feu doux, en remuant bien.

Ajouter les navets et la graisse de canard, laisser cuire doucement encore 30 minutes.

Ajouter, la saucisse de Morteau par-dessus et laisser chauffer de nouveau pendant 1h15.

Ajouter les pommes de terre épluchées et coupées en rondelles. Faire cuire encore 30 minutes en remuant de temps en temps.

Quand elle est cuite, on ajoute la viande dans la cocotte qui contient les légumes et on laisse le tout à feu réduit encore une demi-heure.

https://assets.afcdn.com/video13/20181019/v541623_221229-potee-auvergnate-1080-1080-fr-pad-mp4_HD.mp4

Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash

Slow-braised pork shoulder with cider & parsnips

pork shoulder

onions

celery sticks, roughly chopped

parsnips

plain flour

cider

potato and greens

Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.

Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.

Cassoulet toulousain de Martine Defruyt

kg (2 lb) de haricots

454 g (1 lb) d’oignons, pelés (environ 3 oignons)

454 g (1 lb) de lard salé

carottes, pelées

gousses d’ail, pelées

454 g (1 lb) de tomates pelées et coupées en quartiers

115 g (1/4 lb) de gras de canard

saucisses de Toulouse

saucisse à l’ail

à 5 cuisses de canard confit

454 g (1 lb) de lard fumé, coupé en lardons

ml (1/2 tasse) de chapelure

Sel et poivre

Cuisinez comme un chef grâce aux recettes et menus de Ricardo. Maîtrisez les techniques de la cuisine avec les chroniques culinaires et les astuces en vidéos.

Ricardo

Dans un grand bol, couvrir les haricots d’eau froide. Les laisser tremper environ 4 heures ou toute une nuit.

Piquer un oignon avec les clous de girofle.

Égoutter et réserver l’eau de trempage. Placer les haricots dans une grande casserole avec 2 litres (4 tasses) d’eau froide, le lard salé, l’oignon, les carottes, 4 gousses d’ail et le bouquet garni. Porter à ébullition et laisser mijoter doucement environ 2 heures ou jusqu’à ce que les haricots soient tendres. Égoutter et réserver. Couper les carottes en dés. Réserver.

Entre-temps, émincer le reste des oignons et de l’ail.

Dans une autre casserole, faire revenir les oignons, l’ail et les tomates dans le gras de canard. Ajouter six louches (environ 1,5 litre / 6 tasses) d’eau de trempage réservée. Porter à ébullition et laisser mijoter doucement environ 1 heure. Ajouter les saucisses et les cuisses de canard. Porter de nouveau à ébullition et laisser mijoter environ 20 minutes. Ajouter de l’eau au besoin. Saler et poivrer. Retirer les saucisses et les trancher. Réserver.

Entre-temps, dans une poêle, dorer le lard fumé. Égoutter et réserver.

Placer la grille au centre du four. Préchauffer le four à gril (broil).

Dans un grand plat de cuisson en terre cuite, disposer les haricots, le lard fumé, le mélange de légumes, les carottes en dés et les cuisses de canard en couches successives. Couvrir de saucisses et saupoudrer de chapelure. Griller au four. 

Je remplace aussi les 4-5 cuisses de canard et le gras par un canard entier que je dépèce une fois le cassoulet cuit. Attention toutefois à ne pas laisser d'os lors du dépeçage ! C'est divin !

À Élisabeth P. : recette de fèves au lard à la perdrix de Vincent le canneux qui pourrait vous servir d'inspiration pour la mise en conserve. https://conserves.blogspot.com/2007/03/les-binnes-la-perdrix.html

Mon premier cassoulet, et vraiment réussi. C'est super, on le fait d'avance et juste à réchauffer. J'ai apporté ce plat chez mon fils, il ne tarissait pas d’éloges. C’était vraiment bon. Belle recette à refaire .  Merci Ricardo.

Danielle G C, chez Anatol rue St-Laurent a Montreal.Jˋen arrive hihi!

Où peut-on trouver les haricots Tarbais ou lingots à Montréal ?
Pas de succès à date !!!!!

Bonjour, 
J'amerais offrir ce cassoulet en pot Mason à Noël. Pouvez-vous me dire si cette recette est ok pour la conserve?
Merci!

Incidemment, je mets bel et bien deux litres de liquide soit 8 tasses.

C'est le meilleur cassoulet que j'ai mangé à vie. Je mets une carotte de plus et je ne rajoute pas de sel. Comme je congèle les restes, je me mets pas de chapelure. Je remplace une tasse d'eau par une tasse de vin blanc.

Excellente recette. J'ai toutefois eu de la difficulté à trouver dans mon coin des saucisses de toulouse . Je les remplacées par des saussices à l'ail et au fines herbes. Je vais refaire cette recette c'est certain. Merci Ricardo.

Merveilleuse recette!
J'ai remplacé la saucisse à l'ail par du saucisson à l'ail.
J'ai défait le canard après sa cuisson pour enlever la peau et les os.
J'ai coupé le morceau de lard salé cuit en morceaux.
Il y a une erreur pour le volume d'eau à mettre avec les haricots. C'est bien 2 litres, mais pas 4 tasses.
À la fin, j'ai mis le tout au four à 350 pendant 15 min avant de passer à "broil" pour réchauffer l'ensemble...

A vegan cassoulet dish that is made in the pressure cooker and delivers an equally tasty dish while considerably cutting down the cooking time.

Top 13 cassoulet recipes from across the web

The most viewed cassoulet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Traditional French Cassoulet Recipe

Cassoulet Vert

French cassoulet tray bake Matt Pre...

Chicken Cassoulet with Sausage and ...

Potée auvergnate

Slow-braised pork shoulder with cid...

Cassoulet toulousain de Martine Def...

Vegan Cassoulet - French White Bean...

Cassoulet aux fèves

Slow Cooker Cassoulet

Vegan Cassoulet

Cassoulet

Our special cassoulet

Top 13 cassoulet recipes from across the web

The most viewed cassoulet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional French Cassoulet Recipe

Cassoulet Vert

French cassoulet tray bake Matt Pre...

Chicken Cassoulet with Sausage and ...

Potée auvergnate

Slow-braised pork shoulder with cid...

Cassoulet toulousain de Martine Def...

Vegan Cassoulet - French White Bean...

Cassoulet aux fèves

Slow Cooker Cassoulet

Vegan Cassoulet

Cassoulet

Our special cassoulet

The most viewed cassoulet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine