French · Free recipe
Cassoulet
A rich, slow-baked casserole of white beans, sausage, and tender braised meats topped with a golden, crackly crust. This hearty dish from southwest France is the ultimate cold-weather feast.
Step 1
The night before, place the 1 pound dried beans in a large bowl, cover with 3 inches of cold water, and soak overnight. The next day, drain and rinse them.
Step 2
Put the drained beans in a large pot, cover with fresh water by 2 inches, and bring to a boil over high heat. Lower to a simmer and cook 30 minutes until barely tender but not mushy. Drain and set aside.
Step 3
Pat the chicken thighs and pork cubes dry and season them all over with the 1 1/2 teaspoons salt and 1 teaspoon pepper.
Step 4
Set a large Dutch oven (7 to 8 quarts) over medium heat. Cook the chopped bacon 6 minutes until the fat renders, then scoop it out with a slotted spoon, leaving the fat.
Step 5
Raise heat to medium-high. Brown the chicken thighs skin-side down for 5 minutes, flip and brown 3 more minutes, then set aside. Brown the pork cubes on all sides, about 6 minutes, and set aside. Finally brown the whole sausages 4 minutes, turning, then slice into 1 inch pieces once cool enough.
Step 6
Lower heat to medium. Add the onion and carrots to the pot and cook 6 minutes. Add the garlic and cook 1 minute. Stir in the 2 tablespoons tomato paste and cook 1 minute.
Step 7
Add the can of diced tomatoes with juice and the 4 cups chicken broth, scraping the bottom well. Add the thyme and bay leaves and bring to a simmer.
Step 8
Preheat the oven to 325 degrees Fahrenheit. Stir the parcooked beans and the reserved bacon into the pot. Nestle the chicken, pork, and sausage into the beans. The liquid should just cover everything; add a little broth if needed.
Step 9
Cover and bake for 1 1/2 hours. Remove the lid, gently stir, and check that the top is moist; if it looks dry, add 1/2 cup broth.
Step 10
Mix the 1 1/2 cups breadcrumbs with the chopped parsley and scatter evenly over the top. Return to the oven uncovered and bake 45 minutes.
Step 11
Using the back of a spoon, gently break the crust and press it down into the liquid, then let a new crust form. Bake 30 more minutes until the top is deep golden brown and crackly.
Step 12
Remove the thyme sprigs and bay leaves. Let the cassoulet rest 15 minutes before serving so it sets slightly.
Step 13
Serve in shallow bowls, making sure each portion gets some crust, beans, and a mix of the meats.
Tips from the test kitchen
- Do not skip the overnight soak; it gives the beans the right creamy texture.
- Breaking and re-forming the crust is traditional and builds deeper flavor.
- Keep a cup of extra broth handy to loosen the beans if they dry out.
