Cassoulet: A Classic French Comfort Dish
Cassoulet is one of the most loved dishes in French cooking. This hearty, slow-cooked casserole is more than just food; it’s a celebration of tradition, community, and simple but delicious cooking. It comes from southwestern France and is a comforting dish that tells a story of creativity and passion for food.
At its core, cassoulet is made of white beans cooked slowly with meats like duck confit, chicken, and sausage. But cassoulet is more than just its ingredients. It reflects its origins in the towns of Castelnaudary, Carcassonne, and Toulouse.
Each town has its own version. Castelnaudary considered the home of cassoulet, keeps it simple with meat and basic seasonings. Toulouse adds its famous sausage, while Carcassonne might include lamb or partridge if available. Despite these differences, all versions share a rich history and tradition.
The history of cassoulet is as rich as the dish itself. According to legend, cassoulet was created during a siege in the Middle Ages when townspeople combined their limited food supplies to make a shared meal.
The result was a hearty dish that became a key part of the region’s cuisine. While this story might not be entirely true, it captures the spirit of cassoulet—a dish meant to bring people together.
Making cassoulet takes time and love. It starts with high-quality ingredients like creamy white beans, tasty meats, and flavorful vegetables such as onions, carrots, and garlic. Herbs like thyme, bay leaves, and parsley add wonderful aromas, and a rich broth brings everything together.
Traditionally, cassoulet is cooked slowly in a deep, earthenware pot. As it cooks, a golden crust forms on top, which is stirred back into the dish several times to add even more flavor.
Cassoulet’s ingredients and method might seem simple, but it requires care and respect to make it well. This is not a dish to rush. It’s a process that rewards time and attention, turning humble ingredients into something truly special. Each bite shows the magic of slow cooking.
Today, cassoulet has gone beyond its humble beginnings to become a symbol of French cuisine. Both professional chefs and home cooks love making it, adding their own twists while staying true to its roots. Whether you enjoy it at a fancy restaurant or in a cozy home, cassoulet reminds us of the joy of sharing meals and keeping traditions alive.
If you’ve never tried cassoulet, now is the perfect time. Its rich flavors and fascinating history make it a dish worth exploring. Gather your ingredients, set aside an afternoon, and let yourself be transported to the sunny villages of southwestern France. Cassoulet isn’t just a meal; it’s a journey into the heart of French cooking.
Chicken Cassoulet
Chicken Cassoulet Recipe
Ingredients:
2 cups white beans (cooked or canned, rinsed and drained)
4 bone-in, skin-on chicken thighs
2 chicken sausages, chopped
4 strips bacon, chopped
1 large onion, chopped
2 carrots, peeled and chopped
3 garlic cloves, chopped
1 can (14 oz) chopped tomatoes
2 cups chicken broth
1 teaspoon thyme (dried or fresh)
1 bay leaf
Salt and pepper, to taste
1/2 cup breadcrumbs
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped (for garnish)
Steps:
- Cook the chicken
Season the chicken thighs with salt and pepper.
Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium heat.
Brown the chicken thighs, skin side down, for 5 minutes. Flip and cook for another 3 minutes. Remove and set aside.
- Fry the bacon and sausages
In the same skillet, cook the chopped bacon until crisp. Remove and set aside.
Add the chopped chicken sausages and cook until browned. Remove with the bacon and set aside.
- Prepare the vegetables
Add the chopped onion and chopped carrot to the pan. Cook for about 5 minutes, or until tender.
Stir in the chopped garlic and cook for 1 minute.
- Assemble the cassoulet base
Add the white beans, chopped tomatoes, chicken broth, thyme, and bay leaf to the skillet. Stir well to combine.
Add the chicken thighs, bacon, and sausage to the mixture.
- Bake
Preheat your oven to 375°F (190°C).
Bring the cassoulet to a gentle simmer on the stovetop, then transfer the skillet to the oven.
Bake, uncovered, for 40-50 minutes, until the chicken is cooked through and the flavors are well blended.
- Add the breadcrumbs
Toss the breadcrumbs with 1 tablespoon olive oil and a pinch of salt.
Sprinkle the breadcrumb mixture evenly over the cassoulet.
Bake for another 10 minutes, or until the top is golden and crispy.
- Serve
Remove the bay leaf. Garnish with fresh parsley before serving.
Serve hot with crusty bread or a side salad.
Enjoy this comforting and flavorful chicken cassoulet!
Duck Cassoulet
Duck Cassoulet Recipe
Ingredients:
2 duck legs (with skin)
1 lb (450g) dried white beans (Great Northern or cannellini), soaked overnight
1 large onion, chopped
2 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 can (14.5 oz) diced tomatoes
1 cup chicken or vegetable broth
1 tbsp tomato paste
1 bouquet garni (thyme, rosemary, and bay leaves tied together)
2 tbsp olive oil
Salt and pepper, to taste
1 cup breadcrumbs (for topping)
2 tbsp chopped parsley (optional)
Instructions:
Preheat your oven to 325°F (163°C).
Heat the olive oil in a large pot over medium heat. Season the duck legs with salt and pepper, then brown them on both sides. Once browned, remove the duck and set aside.
In the same pot, add the onions, carrots, celery, and garlic. Sauté everything for about 5 minutes until the vegetables have softened and become fragrant.
Stir in the tomato paste and let it cook for another 2 minutes. Then, add the diced tomatoes, broth, soaked beans, bouquet garni, salt, and pepper. Stir well to combine.
Return the duck legs to the pot, skin side up. Bring everything to a simmer, then transfer the pot to the oven. Cook uncovered for 2-3 hours, or until the beans are tender and the duck meat is falling off the bone.
Once done, remove the duck legs from the pot and shred the meat, discarding the skin and bones. Stir the shredded duck back into the pot with the beans.
In a small bowl, mix the breadcrumbs with a bit of olive oil, then sprinkle them over the cassoulet. Place the pot under the broiler for 5-10 minutes to crisp and brown the breadcrumbs.
Garnish with chopped parsley before serving. Enjoy!
Vegetarian Cassoulet
Vegetarian Cassoulet Recipe
Ingredients:
1 lb (450g) dried white beans (cannellini or Great Northern), soaked overnight
1 large onion, chopped
2 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 zucchini, chopped
1 can (14.5 oz) diced tomatoes
1 cup vegetable broth
1 tbsp tomato paste
1 bouquet garni (thyme, rosemary, and bay leaves)
2 tbsp olive oil
1 cup vegan sausage or mushrooms (optional)
Salt and pepper, to taste
1 cup breadcrumbs (for topping)
2 tbsp chopped parsley (optional)
Instructions:
Preheat your oven to 325°F (163°C).
Heat the olive oil in a large pot over medium heat. Add the onions, carrots, celery, garlic, and zucchini, sautéing them for about 5 minutes until softened.
Stir in the tomato paste and cook for 2 minutes. Add the diced tomatoes, vegetable broth, soaked beans, bouquet garni, salt, and pepper. Stir everything together.
If using vegan sausage or mushrooms, add them now.
Bring the mixture to a simmer, then transfer the pot to the oven. Cook uncovered for 2-3 hours, or until the beans are tender and the flavors have melded.
If you added vegan sausage or mushrooms, stir them in at this point and adjust the seasoning as needed.
Mix the breadcrumbs with olive oil and sprinkle them over the top of the cassoulet. Broil for 5-10 minutes until the breadcrumbs are golden and crispy.
Garnish with chopped parsley before serving.
White Bean Cassoulet
White Bean Cassoulet Recipe
Ingredients:
1 lb (450g) dried white beans (cannellini or Great Northern), soaked overnight
1 large onion, chopped
2 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 can (14.5 oz) diced tomatoes
1 cup vegetable or chicken broth
1 tbsp tomato paste
1 bouquet garni (thyme, rosemary, and bay leaves)
2 tbsp olive oil
Salt and pepper, to taste
1 cup breadcrumbs (for topping)
2 tbsp chopped parsley (optional)
Instructions:
Preheat your oven to 325°F (163°C).
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking them for about 5 minutes until softened.
Stir in the tomato paste and cook for 2 minutes. Add the diced tomatoes, broth, soaked beans, bouquet garni, salt, and pepper, then stir to combine.
Bring everything to a simmer, then cover the pot and transfer it to the oven. Cook for 2-3 hours, or until the beans are tender and the flavors have developed.
After removing the pot from the oven, taste and adjust the seasoning if needed.
Mix the breadcrumbs with olive oil and sprinkle them over the top of the cassoulet. Broil for 5-10 minutes until the breadcrumbs are golden and crispy.
Garnish with chopped parsley before serving.