How To Make a Classic French Cassoulet in video. an easy to follow step by step cassoulet recipe that will give you a true taste of traditional hearty French food

This cassoulet video recipe is demonstrate in an easy to follow fashion how to Prepare a delicious and traditional French cassoulet.


• 1kg of Dry White Bean (soaked overnight) – use Tarbais or
castelnaudary beans( those beans specifically made for the
cassoulet making)
• 1 whole white onion
• 3 cloves
• 1 bouquet garni (aromatic herb bunch made out of bay
leaves, thym)
• 1 carrot
• 1 tablespoon of tomato Paste
• 3 tomatoes cut in quarters
• 12 garlic cloves ( 6 for the beans, 6 for the roasted meats)
• 1 litre of good quality Chicken stock
. 25 cl of water
• 200 grams of Pork rind
• 200 grams of Cured Ham
• 500 grams of Toulouse sausage or equivalent (pure pork
sausage seasoned with salt and Pepper)
• 500 grams Pork ribs ( called Coustellous in France)
• Duck or Goose confit around 5 legs
• 3 tablespoons of red wine vinegar
• 3 tablespoon of coarse sea Salt
• 3 tablespoon of duck fat
• 1 teaspoon of black peppercorn
• 1 teaspoon of dried juniper berries


Cooking time and tips:

The beans have to be cooked on a medium heat between 1h and 1h.30mn depending on which beans you use. the Tarbais bean can take quite a long time to cook.

The Sausage and Pork ribs have to be cooked separately in a cooking tray in an oven at approx. 200 to 220 degrees Celcius 392 to 428 degree Fahrenheit for 15 minutes.

After building the layer of the cassoulet in the cassole (earthware pot) top up the layers of meat and beans with the cooking liquid from the beans with eventually if you like, a bit of water. when pouring the liquid be careful not to add too much. the juice should barely cover the beans .

Cooking times in the oven for the Cassoulet can vary depending on the type and size of dish you use. As a rough guide it is usually:
1 hour first, until the juices evaporates and a crust forms at the top of the beans.

Then, when the beans start to dry out and the first crust appears, take the cassoulet out of the oven and top it up with a bit of cooking juice (from the beans or plain water), then put it back the in oven until another crust forms again. typically in the tradition you should repeat the top up process 3 time at least to make sure you beans are cooked properly. That exercise can take anything from 1h to 1h30mn

the duck confit is only added toward the end before serving on top of the beans and they should go in oven nothing more then 15 minutes. you actually just want to warm them up nicely before serving the dish.

A traditional cassoulet has to be cooked in a Cassole (Earthware) pot



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