By eatmundo · July 6, 2026
🇫🇷AI-generated imageSame ingredients, elsewhere in the world
8 matchesDishes from other countries' kitchens, made from the same core ingredients as Cassoulet. The percentage is the share of ingredients the two recipes have in common.
Rabo de Toro (Oxtail Stew)In Spain · same ingredients· Same technique64%
Fakes Soupa: Traditional Greek Lentil SoupIn Greece · same ingredients61%
Albóndigas en Salsa (Spanish Meatballs in Savory Sauce)In Spain · same ingredients57%
A rich, slow-cooked casserole originating from the south-western regions of France, cassoulet is a truly comforting dish. It features white beans stewed with various meats, typically duck confit, pork, and sausages, creating a deeply flavorful and satisfying meal.
According to eatmundo's ingredient comparison, the closest dish to Cassoulet from another cuisine is Rabo de Toro (Spain): the two share 64% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Soak 500g dried white beans overnight in cold water. Drain and rinse thoroughly before use to ensure proper cooking and texture.
- 2
In a large Dutch oven (6-8 liters), heat 2 tablespoons olive oil over medium heat. Sear 200g pork belly (cubed) and 400g Toulouse sausages until golden brown on all sides, about 8-10 minutes. Remove and set aside.
- 3
Add 1 chopped large onion and 1 chopped medium carrot to the pot. Sauté until softened, about 5-7 minutes. Stir in 4 cloves minced garlic and 2 tablespoons tomato paste, cooking for 2 minutes until fragrant.
- 4
Return the pork belly and sausages to the pot. Add the drained white beans, 1 liter chicken stock, 2 bay leaves, and 4 sprigs of fresh thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until beans are tender.
- 5
Nestle 4 duck confit legs into the beans. Continue to cook, uncovered, for another 30-45 minutes, allowing the flavors to meld and the duck skin to render slightly into the stew. Gently skim any excess fat if desired.
- 6
Preheat your oven to 160°C (325°F). Taste and adjust seasoning with salt and freshly ground black pepper. Sprinkle 100g fresh breadcrumbs over the top of the cassoulet.
- 7
Bake in the preheated oven for 30-45 minutes, or until the breadcrumbs are golden brown and a beautiful crust has formed. A helpful tip: if the crust becomes too dark, you can gently break it and let a new one form – this is traditional!
- 8
Rest the cassoulet for 15-20 minutes before serving. This allows the flavors to settle and prevents it from being too hot. Serve warm directly from the pot with a simple green salad.
Frequently Asked Questions
What is Cassoulet?
Cassoulet is a slow-cooked French casserole originating from the southern region of the country. It is composed primarily of white beans, duck confit, various aromatics, and vegetables, typically served as a hearty main course during colder months.
Which type of white bean is best for an authentic Cassoulet, and why?
Great Northern or Cannellini beans are ideal for Cassoulet, as they maintain their structure well during extended cooking and absorb the rich flavors without becoming mushy, contributing to a creamy yet textured dish.
How do you create the characteristic golden-brown crust on top of a Cassoulet?
To achieve the signature crust, sprinkle the fresh breadcrumbs over the top and bake for 30-45 minutes, until they are golden brown and a crust has formed. If the crust becomes too dark, gently break it and let a new one form.
What kind of sausage is recommended for Cassoulet, and what's the best way to prepare it?
A rich, coarse-ground pork sausage, such as Toulouse sausage, is perfect. Brown the sausages thoroughly before adding them to the cassoulet to render fat and build a deeper flavor foundation.
Can Cassoulet be prepared in advance, and what's the best way to reheat it?
Cassoulet benefits greatly from being made a day ahead, as flavors deepen. Reheat it slowly in a 300°F (150°C) oven, adding a little chicken stock if needed, until warmed through and a new crust has formed.
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