Cassoulet (French Bean and Sausage Stew)
Why this recipe works
- Deep savoury base: Pancetta, duck fat, softened vegetables, garlic, tomato purée and herbs build a rich foundation before the beans go into the oven.
- Creamy beans: A gentle covered bake lets the soaked beans soften slowly in stock, creating a thick, comforting stew without turning them to mush.
- Golden crust: Breadcrumbs scattered over the bubbling stew absorb some of the cooking juices, then bake into a crisp savoury topping.
- Good for planning ahead: The stew keeps well and reheats gently, making it practical for preparing in advance or serving over more than one meal.
Get the most out of this recipe
Timing notes
- Soak the beans overnight: The dried beans need a 12-hour soak before cooking, so start the recipe the day before you plan to serve it.
- Rest before serving: A short rest after baking helps the stew settle, so the beans spoon out creamy rather than loose.
Ingredient notes
- Use dried white beans: Dried beans are central to the texture here, as they slowly absorb the stock and aromatics while becoming creamy in the oven.
- Duck fat adds richness: Duck fat gives the stew a rounded savoury character, but olive oil can be used for a lighter version without changing the method.
- Keep the salty pork element: Pancetta or streaky bacon helps season the base of the stew, so taste carefully before adding any extra salt.
Texture tips
- Keep the simmer gentle: A low, steady simmer helps the beans turn creamy while keeping enough shape for a hearty stew.
- Finish uncovered: Baking uncovered once the sausages are added reduces the liquid slightly and prepares the surface for a better breadcrumb crust.
- Encourage the topping to brown: Press the breadcrumbs lightly into the surface so they catch some of the juices before crisping in the oven.
Make-ahead tips
- Cook ahead if needed: The stew can be cooled and refrigerated for up to 3 days, then reheated gently before serving.
- Reheat without drying out: Reheat covered in a 160°C (320°F) oven until piping hot, adding a little stock if the beans look dry, then uncover briefly to refresh the crust.
- Freezer-friendly: Freeze the cooled stew for up to 2 months and defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Put the dried white beans in a large bowl, cover generously with cold water, and leave to soak for 12 hours. Drain well in a colander.
- Heat the oven to 160°C (320°F). Warm the duck fat in a Dutch oven over medium heat, then add the pancetta and cook for 6 to 8 minutes until the fat renders and the pancetta is lightly golden.
- Add the onion, carrot and celery, and cook for 10 to 12 minutes, stirring, until softened and lightly coloured. Stir in the garlic for 1 minute, then stir in the tomato purée for 1 minute more.
- Add the drained beans, chicken stock, thyme and bay leaves. Bring to a gentle simmer, then cover and transfer to the oven for 75 minutes, stirring once or twice, until the beans are tender and the liquid is creamy.
- Nestle the pork sausages into the beans, keeping them mostly submerged. Return to the oven, uncovered, for 35 to 45 minutes until the sausages are cooked through and the surface is bubbling.
- Scatter the breadcrumbs evenly over the top. Bake for 15 to 20 minutes until the topping is golden; if needed, briefly increase the heat to 200°C (390°F) for the last few minutes to deepen the colour.
- Rest for 10 minutes, then remove the thyme sprigs and bay leaves. Spoon into bowls, making sure everyone gets beans, pancetta and sausage.
Recipe notes
Tips
- Keep the simmer gentle so the beans turn creamy without breaking up too much; if the stew looks dry at any point, add a splash more chicken stock.
- For the best crust, press the breadcrumbs lightly into the surface so they soak up a little of the cooking juices before they brown.
Substitutions
- Replace duck fat with olive oil for a lighter finish, keeping the same cooking method.
- Replace pancetta with streaky bacon for a similar smoky, salty base.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently in a 160°C (320°F) oven, covered, until piping hot; add a splash of chicken stock if needed, then uncover for a few minutes to re-crisp the top. Freeze for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 30min (40min active)
- Difficulty: Advanced
- Cuisine: French
-
Allergens:
Gluten Wheat
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