Skip Nav
Healthy Recipes
Avocado Fans Will Love This Chocolate Pudding
Fast and Easy
10 Dump Cake Recipes You Can Practically Bake in Your Sleep
Food Video
Surprise-Inside French Toast Will Transform Your Brunch Routine

Sunday Dinner: Cassoulet

A few weekends ago I got a craving for cassoulet: the day was cold and dreary and I was in the mood for a provencal French dish. It was a completely illogical desire: I've never spent time in the French countryside and I've never made cassoulet at home in my kitchen. After consuming cassoulet a few times at restaurants, I suddenly was ready to take a stab at making it on my own. Cassoulet is a French stew made with meat and white beans. Typically the duck or pork used is slowly cooked in its own fat days/weeks before making the stew. If the thought of slowly cooking meat in its own fat disgusts you have no fear, my recipe is a variation on the theme in which the meat is browned and cooked with the beans. A great one pot meal, this dish is perfect for a lazy, rainy Sunday when you have nothing to do but curl up with a blanket and watch movies. To make cassoulet for your Sunday dinner,


Cassoulet
From Bon Appetit magazine

1 pound dried Great Northern beans
5 bacon slices, coarsely chopped
1 3 1/2-pound boneless pork shoulder, trimmed of excess fat, cut into 1- to 1 1/2-inch pieces
1 pound kielbasa, cut into 3/4-inch-thick slices
2 1/2 cups chopped onions
1 cup sliced celery
1 cup sliced peeled carrots
4 large garlic cloves, minced
1 tablespoon dried thyme
2 cups canned low-salt chicken broth
1 14 1/2-ounce can diced tomatoes in juice
2 tablespoons tomato paste
1/2 cup dry white wine
2 cups coarse fresh breadcrumbs made from French bread
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 small red bell pepper, cut into 1/4-inch-thick rounds
Chopped fresh parsley

  1. Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Remove from heat. Cover and soak beans 1 hour. Drain.
  2. Return beans to pan. Add enough cold water to cover beans by 3 inches. Bring to boil. Cover and simmer over medium-low heat until beans are almost tender, about 30 minutes. Drain.
  3. Meanwhile, preheat oven to 300°F.
  4. Cook bacon in heavy large ovenproof pot over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to large bowl
  5. Discard all but 2 tablespoons drippings from pot. Increase heat to medium-high. Working in batches, cook pork shoulder and kielbasa in pot until brown, about 8 minutes per batch. Using slotted spoon, transfer pork and kielbasa to bowl with bacon.
  6. Add onions, celery and carrots to pot. Sauté until vegetables are tender, about 5 minutes.
  7. Add garlic and thyme; sauté 1 minute.
  8. Mix in broth, tomatoes with juices and tomato paste; bring to boil.
  9. Stir in meats from bowl, then drained beans. Return to boil. Cover pot. Transfer to oven; bake until pork is tender, about 1 hour.
  10. Maintain oven temperature.
    Using slotted spoon, transfer 1 cup beans and vegetables from pot to processor and purée. Return purée to pot. Stir in wine. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and refrigerate. Bring cassoulet to simmer before continuing.)
  11. Smooth top of cassoulet. Mix breadcrumbs, Parmesan and oil in bowl. Sprinkle half of crumb mixture over cassoulet.
  12. Arrange bell pepper atop crumb mixture. Sprinkle with remaining crumb mixture.
  13. Bake cassoulet uncovered until pork and beans are very tender and topping is golden and crisp, about 45 minutes.
  14. Garnish cassoulet with parsley and serve.

Serves 8 to 10.

Around The Web
Join The Conversation
celebrity_soup celebrity_soup 9 years
seems a little too oily...
crispet1 crispet1 10 years
Sounds great!
redegg redegg 10 years
That's what I've heard, puddinpie, that each region of France does theirs differently ingredient-wise. A Frenchwoman did her region's version on a cookingshow and she got very fiesty about it!
puddinpie puddinpie 10 years
Paula Wolfert's book has an awesome discussion about the regional differences in cassoleut, and also contains what I think is the definitive recipe. :)
Marci Marci 10 years
Cassoulets are wonderful! I make them with chicken instead of pork because my boyfriend isn't into pork.
Advah Advah 10 years
It's actually not from Provence, but from the South West of France. ;) And if you're lazy, there are some excellent tin can versions of cassoulet! :P
mandiesoh mandiesoh 10 years
nv had this! sounds fab tho.
skinny-fat skinny-fat 10 years
Made correctly cassoulet is DELICIOUS, especially on a cold wintery day. That said, this recipe looks OK but for the real deal, you must use Julia Child's recipe from Mastering the Art of French Cooking. It's alot of work but FABtastic!!!!
tubtootersugar tubtootersugar 10 years
I don't know about this.
tootbubblesugar tootbubblesugar 10 years
I've eaten this.
Roasted Root Vegetable Soup
Guess the Spring Dish
Easy Recipe For White Bean and Sausage Stew
Slow Cooker Recipe For Spiced Chicken Stew With Carrots
Easy Microwaved Mexican-Style Cod and Potato Stew Recipe
Easy Recipe For Chicken and Mushroom Stew
Easy and Fast Chicken Pumpkin Stew Recipe

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Food
All the Latest From Ryan Reynolds