This cassoulet brings the heart of French countryside cooking to your table with its rich, slow-simmered flavors.
The dish combines tender beans with savory meats, creating a rustic stew that’s both comforting and deeply satisfying. Ina Garten’s approach makes it accessible without sacrificing tradition.
Ingredients for Cassoulet Recipe Ina Garten
Rustic French comfort in a pot with beans, meats, and slow-simmered goodness. Nothing fussy here.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Great Northern Beans 🌱 | 1 lb | Soaked overnight, drained |
| Duck Confit 🦆 | 4 pieces | Store-bought or homemade |
| Pork Sausage 🥓 | ¾ lb | Toulouse or Italian, casings removed |
| Smoked Bacon 🥓 | ½ lb | Thick-cut, diced |
| Onion 🧅 | 2 whole | Yellow or white, diced |
| Carrots 🥕 | 3 whole | Peeled, sliced into rounds |
| Celery Stalks 🥬 | 3 pieces | Diced, including leaves |
| Garlic Cloves 🧄 | 6 cloves | Minced finely |
| Canned Diced Tomatoes 🍅 | 1 can | 28 oz, with juices |
| Chicken Stock 🥣 | 4 cups | Low-sodium preferred |
| Dry White Wine 🍷 | 1 cup | Sauvignon Blanc or Pinot Grigio |
| Tomato Paste 🍅 | 2 tbsp | Double-concentrated preferred |
| Fresh Thyme Sprigs 🌿 | 4 pieces | Plus 1 tbsp chopped leaves |
| Bay Leaves 🍃 | 2 pieces | Dried or fresh |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | To taste |
The beans are the backbone—dried Great Northerns from a bulk bin or bag work perfectly. For the meats, D’Artagnan makes excellent duck confit if you’re not making your own (and honestly, who has time?). Whole Foods or a good butcher will have Toulouse sausage. Look for thick-cut bacon with good fat marbling—it renders down beautifully into the stew.
No duck confit? Chicken thighs seared in duck fat get you 90% there. Swap Toulouse sausage for mild Italian—just avoid anything too herby. Fresh thyme is ideal, but dried at one-third the amount works in a pinch. The wine can be any dry white you’d drink (or whatever’s open). If you’re avoiding alcohol, extra stock with a splash of vinegar mimics the acidity.
This tastes even better the next day—make it ahead. Keeps 4-5 days refrigerated, freezes for 3 months (the beans soften more but the flavor deepens). Leftovers reheat gently—don’t boil or the beans will burst.
Why You’ll Love This Recipe
- One Pot Wonder: I love that this cassoulet comes together in a single Dutch oven—just layer the beans, duck confit, sausage, and bacon, then let the oven do the work.
- Rich and Hearty: The combination of duck confit and smoked bacon creates a deep, savory flavor that soaks into every bite of the creamy beans.
- Feeds a Crowd: Honestly, this is my go-to for dinner parties—it’s filling, impressive, and even better the next day.
- Budget Stretcher: Dried beans and a few rich meats make this feel luxurious without breaking the bank, and leftovers taste just as good.
Step-by-Step Instructions for Rustic French White Bean Stew
Here’s my method for building layers of flavor that’ll make this dish unforgettable.
Step 1: Render the Meats and Build the Base
Start by preheating your Dutch oven over medium heat. Add the 0.5 lb smoked bacon and cook for 5-7 minutes until the fat renders and the pieces turn golden brown. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
In the same fat, brown the 0.75 lb pork sausage (casings removed) for 4-5 minutes, breaking it into small pieces. Once browned, add the 4 pieces duck confit and sear for 2-3 minutes per side until the skin crisps. Transfer all meats to a plate.
Step 2: Sauté the Aromatics and Deglaze
In the same pot, add the 2 whole onion (diced), 3 whole carrots (sliced), and 3 pieces celery stalks (diced). Cook for 8-10 minutes until softened and just starting to caramelize. Stir in the 6 cloves garlic cloves (minced) and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
Pour in the 1 cup dry white wine and scrape the browned bits from the bottom of the pot. Let it simmer for 3-4 minutes until the liquid reduces by half. This step is critical—it deepens the flavor and prevents any raw wine taste.
Step 3: Combine and Simmer
Add the 1 lb dried Great Northern Beans (soaked overnight and drained), 1 can canned diced tomatoes (with juices), 4 cups chicken stock, 4 pieces fresh thyme sprigs, and 2 pieces bay leaves. Stir well, then season with 1 tbsp kosher salt and 1 tsp freshly ground black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender but still hold their shape. If the stew gets too thick, add a splash of water or stock.
Step 4: Finish and Serve
Return the reserved meats to the pot and stir to combine. Simmer uncovered for an additional 15-20 minutes** to let the flavors meld. The stew should be rich and hearty, with the beans creamy but not mushy.
Discard the thyme sprigs and bay leaves before serving. Taste and adjust the seasoning if needed. Ladle into bowls and garnish with extra fresh thyme if desired. This dish tastes even better the next day, so don’t hesitate to make it ahead.
Pro Tips For Making Cassoulet Recipe Ina Garten
- Soak the Beans Overnight: I learned this the hard way—dried Great Northern beans triple in size, so cover them with at least 3 inches of cold water and let them soak for 8-12 hours. Skipping this leaves you with tough beans that never soften properly in the cassoulet.
- Crisp the Duck Skin: Before adding the confit to the dish, sear the duck legs skin-side down in a hot pan for 3-4 minutes until golden and crisp. It adds a texture contrast that makes the finished cassoulet irresistible.
- Skip Pre-Cooked Sausage: Use raw pork sausage instead of pre-cooked—it releases more flavor into the beans as everything simmers together. I was skeptical until I tried it, but the difference is noticeable.
- Bake Uncovered Last: After the long, slow cook, uncover the cassoulet and bake for 15-20 minutes at 375°F to let the top brown and form that classic crust. Sounds weird, but it works every time.
Flavor Customization for These Flavors
Herb Infusions
For a more aromatic profile, add 2 sprigs rosemary or 1 tbsp herbes de Provence alongside the thyme. These French herbs complement the duck and sausage beautifully. I often tie them in cheesecloth for easy removal later. 🌿
Spice Boost
Stir in ½ tsp smoked paprika or a pinch of cayenne pepper when browning the meats for a subtle warmth. This adds depth without overpowering the traditional flavors. A dash of juniper berries (about 5-6) also nods to cassoulet’s rustic roots.
Vegetable Add-Ins
Enhance the stew’s heartiness with 1 cup diced fennel or ½ lb mushrooms sautéed with the aromatics. Both absorb the rich broth wonderfully. For texture, add 1 diced bell pepper—it brings a gentle sweetness.
Acid Balance
Brighten the dish with 1 tbsp apple cider vinegar or zest of 1 lemon at the end. This cuts through the richness and lifts all the flavors. I find a splash of white wine vinegar works too if you’re out of wine.
Meat Variations
Swap duck confit for 1 lb chicken thighs seared in duck fat. For a gamey twist, try lamb shoulder (about 1 lb) instead of sausage. Both keep the dish luxurious while offering a new flavor dimension.
Crust Topping
For a traditional touch, sprinkle ½ cup breadcrumbs mixed with 2 tbsp melted butter over the cassoulet before the final simmer. It creates a golden, crispy crust that’s irresistible. 💛
Nutrition Facts
Frequently Asked Questions
How long does it need to simmer?
Plan for 1.5 to 2 hours of covered simmering after adding the soaked beans. This ensures they become creamy while keeping their shape. Check occasionally and add liquid if needed.
Can I use canned beans to save time?
Not recommended—dried beans absorb the rich flavors better and hold up during long cooking. Canned beans can turn mushy and dilute the stew’s depth. Soak dried beans overnight for best results.
What if I can’t find duck confit?
Use 1 lb chicken thighs seared in duck fat or 1 lb lamb shoulder instead. Both add richness and keep the dish authentic. Avoid pre-cooked meats as they won’t develop the same depth.
Does it taste better the next day?
The flavors meld and deepen overnight. Store in the fridge for up to 5 days or freeze for 3 months. Reheat gently to avoid breaking the beans.
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