Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

The dish is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides.

It is better to cook  Cassoulet the day before serving as it only gains more flavour when reheated.

• Soaking time : 12 hours
• Preparation time : 15 mn
• Cooking time : 3 hours
• Cost : medium
• Wine : red wines such as Châteauneuf du Pape (16°C), Bergerac (16°C), Cahors (14°C) or Corbières (16°C)

Ingredients : 8 servings

• 1 kg Pamiers dried beans called “Coco” (white and round haricot beans)
• 100 gr pork skin
• 250 gr belly pork
• 700 gr pork shoulder
• 300 gr streaky beacon
• 4 goose or duck legs (confit)
• 4 Toulouse sausages
• 2 onions
• 3 garlic cloves
• 2 cloves
• 1 herb bouquet (1/2 bay leaf, 1/4 teaspoon thyme)
• salt and pepper

Step 1

The day before, put the dried haricot beans to soak in cold water.

The day after, drain them. In a large pan, cover the beans with cold water. When it comes to a boil, reduce the heat to a simmer then cover for 5 minutes. Strain them and cover them with lukewarm water.

Step 2

Add the pork skin and streaky beacon, cut in large cubes. Peel and mince the garlic cloves. Add the herb bouquet. Peel the onions and stick the cloves. Simmer and cover for 1 hour. The beans should remain firm.

Step 3

In another pan, brown the goose (or duck) legs. Then, in the dripping, brown the cubes of belly pork and pork shoulder and put them aside. Finally, still in the dripping, brown the sausages.

Step 4

In a large skillet, add one layer of haricot beans on top of the pork skinand streaky beacon, and then another layer with the meat (belly pork, pork shoulder and goose legs). Repeat until the skillet in ¾ full. Salt and pepper. Add the sausages on the top.

Step 5

Then stick the assembled dish in the oven for 1 hour (160° C). After a while, a crust will appear. Break it and let it form again. Repeat the breaking from time to time. Simmer for 1 more hour.

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