Cassoulet
12 hr 51 min · 2 hr 11 min active · makes ~3.2 kg · Medium · French
Cassoulet
A classic French slow-braised cassoulet of haricot beans, pork belly, Toulouse sausages, smoked bacon, and confit duck legs, finished with a golden herbed breadcrumb crust.
TOTAL TIME
12 hr 51 min
ACTIVE TIME
2 hr 11 min
QUANTITY
~3.2 kg
DIFFICULTY
Medium
CUISINE
French
Who’s eating
A
Ingredients0/21
Tools0/9
Ingredients0/21 gathered · 6 servings
480g
as needed
2piece
4clove
300g
5piece
1tbsp
freshly groundto taste
2piece
2piece
200g
2tbsp
1tsp
150ml
400g
1l
1piece
1tsp + to taste
20g
120g
3piece
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 480g | — | — | ||
| 2 | as needed | — | — | ||
| 3 | 2piece | — | — | ||
| 4 | 4clove | — | — | ||
| 5 | 300g | — | — | ||
| 6 | 5piece | — | — | ||
| 7 | 1tbsp | — | — | ||
| 8 | to taste | freshly ground | — | ||
| 9 | 2piece | — | — | ||
| 10 | 2piece | — | — | ||
| 11 | 200g | — | — | ||
| 12 | 2tbsp | — | — | ||
| 13 | 1tsp | — | — | ||
| 14 | 150ml | — | — | ||
| 15 | 400g | — | — | ||
| 16 | 1l | — | — | ||
| 17 | 1piece | — | — | ||
| 18 | 1tsp + to taste | — | — | ||
| 19 | 20g | — | — | ||
| 20 | 120g | — | — | ||
| 21 | 3piece | — | — |
Tools10 items
Serveware2 items
Hygiene
Wash your hands after the raw pork belly, pork, bacon and duck; disinfect the cutting board and knife after the raw pork belly.
Procedure70 steps
Bean Prep8 hr 24 min
1 of 70
Add the dried haricot beans to the bowl
Dried haricot beans · 480 g
⏱ 1 min
ResultDried haricot beans2 of 70
Add the cold water to the bowl
by about 8 cm
Cold water · as needed
⏱ 1 min
ResultDried haricot bean mixture3 of 70
Soak the dried haricot bean mixture
at least 8 hours or overnight
⏱ 8 hr
ResultSoaked haricot beans4 of 70
Drain the soaked haricot beans
⏱ 1 min
ResultDrained beans5 of 70
Transfer the drained beans from the large bowl into the large saucepan
⏱ 1 min
ResultDrained beans6 of 70
Add the cold water to the saucepan
by about 5 cm
Cold water · as needed
⏱ 1 min
ResultDrained beans and cold water7 of 70
Bring the drained beans and cold water to a boil
rolling boil
high heat
⏱ 8 min
ResultDried haricot bean mixture8 of 70
Boil the dried haricot bean mixture
hard boil for 10 minutes
⏱ 10 min
ResultParboiled beansPrepare & Sear19 steps · 49 min
Braise Base27 steps · 2 hr 14 min
Breadcrumb Crust & Finish13 steps · 54 min
Total Time12 hr 51 min
| # | Product | Tool | Action |
|---|---|---|---|
| Bean Prep8 hr 24 min | |||
| 1 | 480 g | Add the dried haricot beans to the bowl⏱ 1 minResultDried haricot beans | |
| 2 | as needed | Add the cold water to the bowl → by about 8 cm⏱ 1 minResultDried haricot bean mixture | |
| 3 | — | Soak the dried haricot bean mixture → at least 8 hours or overnight⏱ 8 hrResultSoaked haricot beans | |
| 4 | — | Drain the soaked haricot beans⏱ 1 minResultDrained beans | |
| 5 | Drained beansstep 4 | Transfer the drained beans from the large bowl into the large saucepan⏱ 1 minResultDrained beans | |
| 6 | as needed | Add the cold water to the saucepan → by about 5 cm⏱ 1 minResultDrained beans and cold water | |
| 7 | — | high heat | Bring the drained beans and cold water to a boil → rolling boil⏱ 8 minResultDried haricot bean mixture |
| 8 | — | Boil the dried haricot bean mixture → hard boil for 10 minutes⏱ 10 minResultParboiled beans | |
| 9 | — | Drain the parboiled beans⏱ 1 minResultParboiled beansused in step 46 | |
| Prepare & Sear19 steps · 49 min | |||
| Braise Base27 steps · 2 hr 14 min | |||
| Breadcrumb Crust & Finish13 steps · 54 min | |||
| Total Time | 12 hr 51 min | ||
Nutritionper serving
Estimated · pre-cooking · 89% ingredients covered
| Nutrient | Per serving |
|---|---|
| 638kcal | |
| 26g | |
| 42g | |
| 14g | |
| 36g | |
| 7g | |
| 8g | |
| 2,655mg |
Ingredients0/21
Tools0/9
French · Recipe
Cassoulet
A classic French slow-braised cassoulet of haricot beans, pork belly, Toulouse sausages, smoked bacon, and confit duck legs, finished with a golden herbed breadcrumb crust.
HygieneWash your hands after the raw pork belly, pork, bacon and duck; disinfect the cutting board and knife after the raw pork belly.
Serves6
Total12 hr 51 min
LevelMedium
Ingredients
- Dried haricot beans480 g
- Cold wateras needed
- Onion2 piece
- Garlic clove4 clove
- Pork belly300 g
- Toulouse sausages5 piece
- Olive oil1 tbsp
- Black pepper, freshly groundto taste
- Carrots2 piece
- Celery sticks2 piece
- Smoked streaky bacon lardons200 g
- Tomato purée2 tbsp
- Smoked paprika1 tsp
- Dry white wine150 ml
- Tinned chopped tomatoes400 g
- Chicken stock1 l
- Bouquet garni1 piece
- Flaky sea salt1 tsp + to taste
- Flat-leaf parsley20 g
- Fresh breadcrumbs120 g
- Confit duck legs3 piece
Tools
Mixing bowlLarge saucepanChef's knifeConventional ovenLarge bowlSlotted spoonColanderCasserole dishChopping boardLid
Method
Bean Prep
1
Add the dried haricot beans to the bowl
1 minLarge bowlDried haricot beans · 480 g
2
Add the cold water to the bowl → by about 8 cm
1 minLarge bowlCold water · as needed
3
Soak the dried haricot bean mixture → at least 8 hours or overnight
8 hrLarge bowl
4
Drain the soaked haricot beans
1 minColander
5
Transfer the drained beans from the large bowl into the large saucepan
1 minLarge saucepanDrained beans · step 4
6
Add the cold water to the saucepan → by about 5 cm
1 minLarge saucepanCold water · as needed
7
Bring the drained beans and cold water to a boil → rolling boil
high heat8 minLarge saucepan
8
Boil the dried haricot bean mixture → hard boil for 10 minutes
10 minLarge saucepan
9
Drain the parboiled beans
Result · Parboiled beans · used in step 46
1 minColander
Prepare & Sear
10
Preheat → 160°C fan / 180°C conventional
160°C15 minConventional oven
11
Dice an onion the 2 onions
Result · Diced onions · used in step 31
3 minChefs knifeOnion · 2 piece
12
Slice the 4 garlic cloves
Result · Sliced garlic · used in step 34
2 minChefs knifeGarlic clove · 4 clove
13
Chop the pork belly
Result · 4 cm pork belly chunks · used in step 19
3 minChefs knifePork belly · 300 g
14
Halve the 5 toulouse sausages → crossways
Result · Halved Toulouse sausages · used in step 23
2 minChefs knifeToulouse sausages · 5 piece
15
Heat olive oil
medium-high heat2 minCasserole dishOlive oil · 1 tbsp
16
Add the black pepper and the 4 cm pork belly chunks
1 minBlack pepper · to taste
17
Sear the 4 cm pork belly chunks and black pepper → deep golden on all sides — turning occasionally
medium-high heat7 minCasserole dish4 cm pork belly chunks and black pepper · step 19
18
Transfer the seared pork belly from the casserole dish onto the plate
Result · Seared pork belly · used in step 47
1 minSlotted spoonSeared pork belly · step 20
19
Sear the halved Toulouse sausages → browned on both sides — turning once
medium-high heat4 minCasserole dishHalved Toulouse sausages · step 17
20
Transfer the seared sausages from the casserole dish onto the plate
Result · Seared sausages · used in step 48
1 minSlotted spoonSeared sausages · step 23
21
Rinse the 2 carrots → under cold running water
30sCarrots · 2 piece
22
Dice the rinsed carrots
Result · Diced carrots · used in step 31
3 minChefs knifeRinsed carrots · step 25
23
Rinse the 2 celery sticks → under cold running water
30sCelery sticks · 2 piece
24
Dice the rinsed celery sticks
Result · Diced celery · used in step 31
2 minChefs knifeRinsed celery sticks · step 27
Braise Base
25
Add the smoked streaky bacon lardons to the casserole dish
1 minCasserole dishSmoked streaky bacon lardons · 200 g
26
Sauté the smoked streaky bacon lardons and heated olive oil → fat rendered and beginning to colour — stirring occasionally
medium heat5 minCasserole dish
27
Add the diced onions, diced carrots and diced celery to the casserole dish
1 minCasserole dishDiced onions · step 11Diced carrots · step 26Diced celery · step 28
28
Sauté the diced carrot mixture → vegetables softened — stirring occasionally
medium heat8 minCasserole dish
29
Add the sliced garlic to the casserole dish
1 minCasserole dishSliced garlic · step 12
30
Sauté the softened vegetable base and sliced garlicLook foruntil fragrant
medium heat1 minCasserole dish
31
Add the tomato purée to the casserole dish
1 minCasserole dishTomato purée · 2 tbsp
32
Add the smoked paprika to the casserole dish
1 minCasserole dishSmoked paprika · 1 tsp
33
Stir the fragrant vegetable base and tomato purée and smoked paprika → to coat the vegetables
1 minCasserole dish
34
Sauté the spiced vegetable base → paste darkens slightly
medium heat2 minCasserole dish
35
Add the dry white wine to the casserole dish → scraping up browned bits from the base
1 minCasserole dishDry white wine · 150 ml
36
Reduce the deepened paste mixture and dry white wine → wine reduced by half
medium-high heat3 minCasserole dish
37
Add the tinned chopped tomatoes, chicken stock and bouquet garni to the casserole dish
3 minCasserole dishTinned chopped tomatoes · 400 gChicken stock · 1 lBouquet garni · 1 piece
38
Stir the tinned chopped tomato and chicken stock mixture → to combine
1 minCasserole dish
39
Add the parboiled beans from the large saucepan to the casserole dish
1 minCasserole dishParboiled beans · step 9
40
Add the seared pork belly from the plate to the casserole dish
1 minCasserole dishSeared pork belly · step 21
41
Add the seared sausages from the plate to the casserole dish
1 minCasserole dishSeared sausages · step 24
42
Add the flaky sea salt to the casserole dish
1 minCasserole dishFlaky sea salt · 1 tsp
43
Add black pepper → generous grind
1 minCasserole dishBlack pepper · to taste
44
Stir the pork belly and dried haricot bean mixture
1 minCasserole dish
45
Bring the seasoned cassoulet base to a boil → rolling boil
high heat5 minCasserole dish
46
Cover the boiling cassoulet mixture with the lid
1 minLid
47
Transfer the covered cassoulet to the conventional oven
160°C1 minConventional oven
48
Braise the covered cassouletLook foruntil beans are just tender
Result · Braised cassoulet with tender beans · used in step 60
160°C1 hr 30 minConventional oven
Breadcrumb Crust & Finish
49
Chop flat-leaf parsley
2 minChefs knifeFlat-leaf parsley · 20 g
50
Mix the fresh breadcrumbs into the chopped parsley → evenly combined
Result · Herbed breadcrumb mixture · used in step 62
1 minMixing bowlFresh breadcrumbs · 120 g
51
Transfer the braised cassoulet with tender beans from the casserole dish to the kitchen counter → from the oven
1 minKitchen counterBraised cassoulet with tender beans · step 57
52
Add the 3 confit duck legs and the braised cassoulet with tender beans from the kitchen counter to the casserole dish → pushing them down to partially submerge
2 minCasserole dishConfit duck legs · 3 piece
53
Scatter the herbed breadcrumb mixture over the confit duck leg and dried haricot bean mixture → evenly over the surface in a thick, even layer
1 minHerbed breadcrumb mixture · step 59Confit duck leg and dried haricot bean mixture · step 61
54
Bake the cassoulet ready for crust → breadcrumb crust deep golden and crisp — uncovered
160°C33 minConventional ovenCassoulet ready for crust · step 62
55
Rest the cassoulet with golden breadcrumb crust
10 minCasserole dishCassoulet with golden breadcrumb crust · step 63
56
Remove the rested cassoulet with golden breadcrumb crust
1 minCasserole dish
57
Taste the cassoulet without bouquet garni
1 minCasserole dish
58
Add the flaky sea salt
30sCasserole dishFlaky sea salt · to taste
59
Add black pepper → as needed
30sCasserole dishBlack pepper · to taste
60
Plate the seasoned cassoulet into the serving dish → serve directly from the casserole
Result · Seasoned cassoulet
1 minCasserole dishSeasoned cassoulet · step 69
Printed 3 September 2026