Cassoulet is an elaborate, rich, hearty french dish traditionally consisting of
(amongst a dizzying array of other ingredients) pork belly, duck legs, Toulouse sausages and lamb all cooked in a generous amount of goose fat and beans. Not a dish for the faint-hearted, I suspect. I say “suspect” as I have never actually had real cassoulet before. I’d like to and I will do some day when in France and really, really, really hungry.
Until then, I’m more than happy to stick with the following much simplified version of the dish. Based on the lovely (and much missed) Amanda‘s recipe, this cassoulet-inspired casserole is an absolute cracker. It’s perfect for winter but I strongly suspect it’ll be appearing on our table well into the spring and summer months. 
Simplified Cassoulet
(serves 4 with crusty bread)
1 tblspn olive oil
1 large onion, sliced
4 rashers of bacon
4 cloves of garlic, halved length-ways
400g tin chickpeas
400g tin butterbeans
1/4 bottle white wine
400ml beef stock OR 200ml beef stock and 1 tin of tomatoes
2 bay leaves
8 butchers’ pork sausages
juice of 1 lemon
1 cup breadcrumbs
Seasoning
Handful fresh parsley, chopped
- Heat the oil over a medium heat in a large casserole (if you don’t have a cooker & oven safe dish do the first part in a normal pan then transfer to an oven dish later). Add the onions and cook until golden (about 20 minutes).
- Use a slotted spoon to remove the onions to another dish then add the chopped bacon to the pan. Increase the heat and fry until crisped up.
- Add the onions back to the pan along with the halved garlic, beans, wine, stock, tomatoes (if using) bay leaves and a little black pepper. Simmer for 15 minutes.
- Meanwhile, brown the sausages in a little olive oil in a non-stick frying pan over a medium high heat.
- Squeeze the lemon juice into the beans and season to taste.
- Carefully place the sausaged on top of the beans and push down slightly so they are only half submerged in the mixture. Sprinkle with breadcrumbs.
- Cook uncovered in a 175oC oven for an hour.
- Remove from oven and sprinkle with parsley.
- Serve with lots of crusty bread and some greens.
Yum. Looks good!
I had a similar recipe to this which disappeared when my old computer popped its clogs without warning. I’m really glad to find another! Everyone loves this dish and it’s easy to make. Thanks!
I’ve seen very authentically French cassoulet recipes that are literally cookbook pages long and take days of stamina and commitment to finesse. This is no less a masterpiece of richness and plenty. If you can cut through that blissful, brown crust to the creamy belly below, it is a success in my book. : }
I wouldn’t like to have to clean that pot!
Lick it clean maybe – WOOF!
I have never had a real cassoulet before either but yours looks pretty yummy! I’m sold !
Ooooooh – thanks! Already bookmarking this to make for someone special… You would not believe how hard it is to find duck around these parts.
Your cassoulet looks scrumptious!!! MMMMM…
Paula – It was.
Beverly – It’s a crowd pleaser indeed!
Susan – Well spotted – it’s the crust that makes this dish truly fantastic!
Rosie – That’s what I have David for.
Bev – It is really good. Promise!
Chelsea – It’s not that easy to find up here either. The supermarkets stock it but they are very vague about where it’s from/how it’s reared so I don’t like buying it.
Sophie – Thank you!