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Modern French Cassoulet


Forget fussy two-day affairs with confit (i.e. Julia Child) and cut straight to the essence of cassoulet with this long-simmered white beans and sausage recipe.

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  • 16 ounces cannellini beans dried
  • 1 quart chicken stock
  • ¾ ounces unflavored gelatin
  • 8 ounces bacon
  • ½ pound pork shoulder pieces or substitute chicken thighs/legs
  • ½ pound sausage links garlic or kielbasa
  • 1 onion finely diced
  • 1 carrot diced
  • 2 stalks celery halved
  • 6 cloves garlic peeled
  • 4 sprigs parsley
  • 2 bay leaves


Level of difficulty Easy
Cost Budget Friendly


Step 1

Mix 3 tablespoons salt with 3 quarts water in a large bowl and add beans. Let beans soak overnight at room temperature then drain and rinse.

Step 2

Preheat oven to 300°F. Sprinkle gelatin over top of chicken stock and set aside. Cook bacon on medium-high heat in Dutch oven until browned, about 8 minutes. Remove bacon and set aside.

Step 3

Season pork (or chicken) with pepper and cook in pot until well browned on all sides. Remove and add to bowl with bacon.

Step 4

Add sausages to pot and cook until well browned on all sides. Remove and add to bowl with bacon and pork.

Step 5

Add onions to pot and cook until softened. Add beans, carrot, celery, garlic, parsley, bay leaves, and stock with gelatin. Bring to a simmer then reduce to low and cover. Simmer for 30 minutes.

Step 6

Carefully remove celery, parsley, and bay leaves from pot with tongs. Add meat to pot. Transfer pot to oven and cook, uncovered, about 2 hours until crust forms on surface.

Step 7

Modern French Cassoulet - Step 7

Serve hot, ladeled into bowls with bread on the side.

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