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Cassoulet   HT  MC  French  4 hours plus soaking



Serves 8-10    Hot  Pork  Bacon  Game  Main Course  France  Europe



800g/28oz Dried White Haricot Beans, pre-soaked overnight and drained

2 tbsp Goose Fat

1kg/2.2lb Belly of ( Pork with rind)

225g/8oz Tomatoes, chopped

200g/7oz Carrots, sliced

2 Onions, each studded with 6 whole Cloves

1 Bouquet Garni

4 Garlic Cloves, halved

Salt and Black Pepper

4 pieces Preserved Duck or Goose (Confit)

675g/1˝lb Toulouse Sausages





1. Place the beans in a large saucepan, cover with fresh cold water, bring to the boil and cook for 5 minutes. Drain well and set aside.


2. Meanwhile, heat the goose fat or lard in a large flameproof casserole, add the pork which has been cut into cubes and brown on all sides.


3. Add the carrots and tomatoes and cook for 5 minutes, stirring.


4. Add the drained beans, bouquet garni, garlic, salt, pepper, onions and reserved pork rind which has been cut into strips. Cover with cold water, bring to the boil then reduce the heat, cover  and cook over a low heat for about 1-1/2 hours.


5. Preheat the oven to 170C, 325F, Gas Mark 3 and brown the sausages in a little fat.


6. Add the duck or goose confit and the browned sausages  to the casserole, pushing them down into the beans,  then transfer the casserole to the oven and cook for a further 2 hours, uncovered, pushing the brown crust which will form back down into the beans with a wooden spoon several times during the cooking period (traditionally six times). Serve hot making sure each diner gets a piece of all the meats. A meal in itself.


This dish can be prepared well in advance and reheated or frozen for future use.  



More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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