french bean stew

A delicious and traditional French cassoulet recipe is slow cooked with white beans, duck confit, Toulouse sausage, and pork shoulder to make a rich and comforting meal.

Traditional French Cassoulet (French Bean Stew)

(2 ½ cups) white beans

duck legs (confit)

(10 oz) Toulouse sausage

(1 lb) pork shoulder

tbsp duck fat

onion, 2 carrots, 2 celery stalks, 4 garlic cloves

bay leaves, 2 whole cloves

chicken stock

Soak the beans by placing 500g (2 ½ cups) of white beans in a large bowl. Cover them completely with water and let them soak overnight. This softens the beans and reduces cooking time.

Drain the soaked beans and transfer them to a large pot. Add 2 bay leaves, 2 whole cloves, and a peeled onion to infuse flavor. Cover with fresh water and bring to a simmer. Cook for about 1 hour or until the beans are tender but not mushy. Drain and set aside.

In a Dutch oven, heat 2 tablespoons of duck fat over medium heat. Add 500g (1 lb) of pork shoulder and 300g (10 oz) of Toulouse sausage. Sear them until they develop a deep golden-brown crust, then remove and set aside.

In the same pot, place the duck confit legs skin-side down. Cook until the skin turns crispy and golden, then remove and set aside with the other meats.

Using the same Dutch oven, add 1 chopped onion, 2 diced carrots, 2 celery stalks, and 4 minced garlic cloves. Cook over medium heat until the vegetables soften and release their aroma.

Pour in 1 cup (240ml) of chicken stock, scraping the bottom of the pot with a spoon to lift all the flavorful browned bits.

Return the browned pork, sausage, and duck confit to the pot. Add the cooked beans on top, then pour in enough additional chicken stock to fully submerge all the ingredients.

Reduce the heat to low and let the cassoulet simmer gently for 1 hour. This step helps the flavors blend together before baking.

Preheat the oven to 160°C (325°F) while the cassoulet is still simmering.

Transfer the Dutch oven to the oven and bake for 2 hours without a lid. Stir occasionally to encourage the formation of the cassoulet’s signature crust.

For an authentic finish, stop stirring during the last 30 minutes of baking to allow a deep golden crust to form on top. This crust is an essential feature of a traditional cassoulet.

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