Learn how to cook a traditional cassoulet from Toulouse with authentic ingredients, detailed steps, and practical advice for a real French meal.
Cassoulet: A French meal with deep roots
Cassoulet is a slow-cooked dish made with white beans, duck confit, pork, and sausage, traditionally prepared in Toulouse, Castelnaudary, or Carcassonne. While variations exist, Toulouse cassoulet is recognized for its use of Toulouse sausage and duck confit. This dish is not everyday fare in France; it is rich, caloric, and often reserved for cold weather or family gatherings.
Historically, cassoulet dates back to the 14th century during the Hundred Years’ War. The version known today has evolved through regional influences. The name comes from the cassole, an earthenware pot from Castelnaudary where it was originally cooked.
The Toulouse version is the most popular outside France and reflects a balanced mix of meats and a smoother texture than its counterparts.
Choosing the right ingredients for cooking in France
Beans
The base of cassoulet is white beans, traditionally haricots lingots de Castelnaudary. These are dried white beans with thin skin and a creamy texture. You need around 500 g (1.1 lb) for 6 servings. If unavailable, Great Northern beans or cannellini are alternatives, but they absorb less fat.
Expect to pay 4–6 € (approx. £3.40–5.10 / \$4.30–6.50) for 500 g of quality dried beans.
Meats
A typical Toulouse cassoulet includes:
- Duck confit (2 legs): Preserved duck legs cooked in their own fat. Found in jars or tins in France.
- Toulouse sausage (300–400 g / 0.7–0.9 lb): A coarse pork sausage with no smoked flavor.
- Pork belly (300 g / 0.7 lb): Adds depth and richness.
- Pork rind or ham hock (optional): Used to line the cooking vessel and flavor the beans.
A complete set of meats costs around 20–25 € (approx. £17–21 / \$21–27) at a French butcher or supermarket.
Aromatics and extras
- 1 onion, 2 carrots, 2 garlic cloves, a bouquet garni (thyme, bay leaf, parsley)
- Duck fat or pork fat for cooking
- Salt, pepper, and optionally breadcrumbs
Many recipes call for stock (chicken or pork) to moisten the beans during cooking. Avoid using too much tomato or wine—they are not typical in the Toulouse version.
Preparing the cassoulet step by step
Step 1: Soak and pre-cook the beans
Soak 500 g of white beans overnight in cold water. The next day, drain and place them in a pot with fresh water, 1 carrot, 1 onion, and the bouquet garni. Simmer for 45 minutes. Drain and keep the cooking liquid.
Step 2: Brown the meats
In a large Dutch oven or cassole, brown the duck confit skin-side down to render the fat. Remove and set aside. Then brown the sliced sausage and pork belly in the same fat. Remove and reserve.
Step 3: Layer and assemble
Line the bottom of your casserole with pork rind if using. Add a layer of beans, then meats, repeating and finishing with a top layer of beans. Pour in just enough reserved bean liquid (or stock) to cover.
Some recipes add a thin layer of breadcrumbs for a crust, while others consider this non-traditional.
Step 4: Bake slowly
Bake at 150°C (300°F), uncovered, for 3–4 hours. Traditionally, cassoulet is interrupted and stirred 7 times, breaking the crust each time. This step is debated among chefs. In Toulouse, it is often left to form a natural crust once or twice only.
If the surface dries too much, spoon liquid over it or add a bit of stock.
Serving and storing cassoulet
Cassoulet is served piping hot in its dish, often with a green salad and red wine, like a Cahors or a Madiran. Avoid side bread, as the dish is already rich and complete.
One cassoulet dish serves 6 and costs approximately 30–35 € (approx. £26–30 / \$32–38), depending on the meats used. Preparation takes 2 days, including soaking and cooking.
It stores well in the refrigerator for 3–4 days and tastes better reheated, as the flavors meld. It can also be frozen.
Cooking cassoulet in France today: home and restaurant options
In Toulouse, restaurants like Le Colombier and La Cave au Cassoulet specialize in traditional cassoulet. A single portion costs between 22–28 € (approx. £19–24 / \$23–30). In French supermarkets, pre-cooked versions in tins or jars are widely available but rarely match the quality of a home-cooked version.
In French homes, cassoulet is often made for Sunday meals, holidays, or winter gatherings. The long preparation is often split over two days.
What to keep in mind when you cook in France
If you’re preparing cassoulet in France or sourcing ingredients abroad, keep these points in mind:
- Look for authentic Toulouse sausage or ask for coarse pork sausage with no added herbs.
- Duck confit in tins can be found in French grocery chains like Intermarché, Leclerc, or Carrefour.
- Haricots lingots are more digestible and flavorful than cheaper beans.
Beware of shortcuts such as canned beans or over-spiced sausages. They change the texture and flavor balance. Avoid adding cheese, cream, or wine unless adapting the recipe for a specific reinterpretation.
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