Ingredients
1 lb dried Great Northern or cannellini beans
1 lb pork shoulder, cut into large chunks
8 oz smoked sausage or French-style sausage
8 oz duck confit, optional
4 oz bacon, diced
1 large yellow onion, chopped
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
1 cup crushed tomatoes
4 cups chicken broth
2 tbsp tomato paste
2 tbsp olive oil
2 bay leaves
3–4 fresh thyme sprigs
1 tsp paprika
Salt and black pepper, to taste
½ cup breadcrumbs, optional
2 tbsp fresh parsley, chopped
👩🍳 Instructions
- Soak the Beans
Place the dried beans in a large bowl and cover them with plenty of cold water. Let them soak overnight, about 8–12 hours.
Drain and rinse the beans before cooking. - Brown the Meat
Preheat your oven to 325°F.
Heat the olive oil in a large Dutch oven over medium-high heat. Season the pork with salt and pepper, then brown it on all sides until deeply golden.
Transfer the pork to a plate.
Add the sausage and cook until nicely browned. Remove and set aside. - Cook the Bacon and Vegetables
Add the diced bacon to the same Dutch oven and cook until browned and slightly crispy.
Add the onion, carrots, and celery. Cook for 5–7 minutes, until softened.
Add the garlic and tomato paste and cook for another minute. - Combine Everything
Return the browned pork to the pot.
Add the soaked beans, crushed tomatoes, chicken broth, paprika, bay leaves, and thyme.
Season with salt and black pepper.
Stir gently to combine everything. - Slow Cook
Bring the mixture to a gentle simmer.
Cover the Dutch oven and place it in the oven.
Cook for approximately 2½–3 hours, or until the beans are tender and the pork is very tender.
Check occasionally and add a little more broth if the cassoulet becomes too dry. - Add the Sausage
Slice the browned sausage into large pieces.
After about 2 hours of cooking, arrange the sausage pieces over the cassoulet.
If you’re using duck confit, add it at this point too.
Continue cooking uncovered for 30–45 minutes. - Make the Top Golden and Crispy
For an extra-crispy topping, sprinkle breadcrumbs over the surface and drizzle with a little olive oil.
Return the cassoulet to the oven for 15–20 minutes, until the top is deeply golden and crispy. - Rest and Serve
Remove the cassoulet from the oven and let it rest for 10–15 minutes.
Remove the bay leaves and thyme stems.
Sprinkle with fresh parsley.
Using a large serving spoon, gently scoop up the creamy beans, rich sauce, and a generous piece of meat or sausage.
Transfer everything into a warm serving bowl, placing the browned meat on top.
🍽️ Serve Hot
Serve this hearty cassoulet with crusty French bread and a simple green salad.
The finished dish should have creamy white beans, tender meat, browned sausage, a rich savory sauce, and a beautifully golden crust on top.
Prep Time: 30 minutes + overnight soaking
Cook Time: 3–3½ hours
Servings: 6–8
Cuisine: French
Course: Main Course