22 Delicious Cassoulet Recipes Amazing

Ready to dive into the heartwarming world of cassoulet? This classic French comfort dish, with its rich flavors and hearty ingredients, has been adapted in countless delicious ways. Whether you’re craving a traditional version or something with a modern twist, our roundup of 22 amazing cassoulet recipes promises to inspire your next kitchen adventure. Let’s explore these mouthwatering variations that’ll bring a taste of France to your table!

Classic French Cassoulet

Cooking a Classic French Cassoulet brings rustic comfort to your table with minimal fuss. This hearty dish combines beans, meats, and herbs for a deeply flavorful experience.

Ingredients

– 2 cups dried white beans
– 1 lb pork shoulder, cubed
– 4 duck confit legs
– 1 lb garlic sausage, sliced
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 tbsp tomato paste
– 4 cups chicken stock
– 1 tsp thyme
– 1 bay leaf
– Salt to taste

Instructions

1. Soak the dried white beans in water overnight. Drain before using.
2. Preheat oven to 300°F.
3. In a large pot, brown the pork shoulder over medium heat until golden. Remove and set aside.
4. In the same pot, add the duck confit legs and sausage slices. Cook until lightly browned. Remove and set aside.
5. Add the diced onion to the pot. Cook until translucent, about 5 minutes.
6. Stir in the minced garlic and tomato paste. Cook for 1 minute.
7. Return the meats to the pot. Add the soaked beans, chicken stock, thyme, and bay leaf. Bring to a simmer.
8. Transfer the pot to the preheated oven. Cook uncovered for 2 hours, stirring occasionally.
9. Remove the bay leaf. Season with salt to taste.
10. Increase oven temperature to 350°F. Cook for another 30 minutes until the top is crusty.
Warm, crusty, and rich, this cassoulet is a testament to slow cooking. Serve it with a crisp green salad to cut through the richness.

Quick Chicken Cassoulet

Sometimes you need a hearty meal without the hassle. This Quick Chicken Cassoulet delivers rich flavors with minimal effort.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken thighs, boneless, skinless
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 can (15 oz) white beans, drained
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 tsp thyme
• 1 tsp rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken thighs, cook for 5 minutes per side until golden. Remove and set aside.
3. In the same skillet, add onion, garlic, carrot, and celery. Cook for 5 minutes until softened.
4. Stir in white beans, diced tomatoes, chicken broth, thyme, rosemary, salt, and pepper.
5. Return chicken to the skillet, nestling it into the mixture.
6. Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through.
7. Tip: For deeper flavor, let the cassoulet sit covered for 5 minutes off the heat before serving.
8. Tip: If the mixture is too thick, add a splash of chicken broth to reach desired consistency.
9. Tip: Serve with crusty bread to soak up the delicious sauce.

Comforting and flavorful, this cassoulet pairs tender chicken with a savory bean and vegetable mix. Try topping with fresh parsley for a bright finish.

Vegetarian Cassoulet with White Beans

Kickstart your meal prep with this hearty Vegetarian Cassoulet, a comforting blend of white beans and vegetables simmered to perfection.

Ingredients

• 2 cups dried white beans
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 4 cups vegetable broth
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf
• Salt and pepper

Instructions

1. Soak the white beans in water overnight. Drain before using.
2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
3. Add garlic and tomato paste. Stir for 1 minute until fragrant.
4. Pour in the vegetable broth. Add the soaked beans, thyme, rosemary, and bay leaf. Bring to a boil.
5. Reduce heat to low. Simmer for 1.5 hours, stirring occasionally, until beans are tender.
6. Season with salt and pepper. Remove the bay leaf before serving.

Now, savor the creamy texture of the beans against the robust flavors of the herbs and vegetables. Serve with crusty bread for a complete meal.

Duck Confit Cassoulet

Warm up to the rich, comforting layers of Duck Confit Cassoulet, a hearty dish that combines tender duck with creamy beans.

Ingredients

• 4 duck legs
• 2 cups dried white beans
• 1 tbsp salt
• 2 tbsp duck fat
• 1 onion, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 4 cups chicken stock
• 1 bouquet garni
• 1 cup breadcrumbs

Instructions

1. Soak the white beans in water overnight. Drain before use.
2. Preheat oven to 300°F.
3. Season duck legs with salt. Heat duck fat in a pan over medium heat. Brown duck legs for 5 minutes per side. Remove and set aside.
4. In the same pan, sauté onion, carrots, and garlic until soft, about 5 minutes.
5. Add beans, chicken stock, and bouquet garni to the pan. Bring to a simmer.
6. Transfer everything to a baking dish. Nestle duck legs into the beans.
7. Cover and bake for 2 hours. Check beans for tenderness.
8. Remove cover. Sprinkle breadcrumbs over the top. Bake for another 30 minutes until golden.
9. Let rest for 10 minutes before serving.

Rich flavors meld together in this cassoulet, with the duck falling off the bone. Serve with a crisp green salad to cut through the richness.

Sausage and Bean Cassoulet

Humble yet hearty, this Sausage and Bean Cassoulet is a one-pot wonder that delivers deep flavors with minimal fuss. Perfect for chilly evenings, it combines smoky sausage with creamy beans in a rich tomato base.

Ingredients

– 1 tbsp olive oil
– 1 lb smoked sausage, sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz) diced tomatoes
– 2 cans (15 oz each) white beans, drained and rinsed
– 1 cup chicken broth
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb sliced smoked sausage. Cook until browned, about 5 minutes. Remove and set aside.
3. In the same pot, add diced onion. Cook until soft, about 3 minutes.
4. Stir in 2 cloves minced garlic. Cook for 1 minute until fragrant.
5. Pour in 1 can diced tomatoes, 2 cans white beans, and 1 cup chicken broth.
6. Add 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
7. Return the sausage to the pot. Bring to a simmer.
8. Reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
9. Uncover. Cook for an additional 10 minutes to thicken the sauce.
10. Remove from heat. Let stand for 5 minutes before serving.
Mouthwatering and satisfying, this cassoulet boasts a creamy bean texture with a smoky sausage kick. Serve with crusty bread to soak up the flavorful sauce or over a bed of greens for a lighter twist.

Slow Cooker Cassoulet

Outstanding for a cozy dinner, this Slow Cooker Cassoulet brings hearty flavors with minimal effort. Perfect for busy days, it simmers to perfection while you go about your day.

Ingredients

• 1 lb dried white beans
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 lb smoked sausage, sliced
• 1 lb boneless chicken thighs
• 1 large onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse the white beans under cold water. Soak overnight in water, then drain.
2. Heat olive oil in a skillet over medium heat. Brown the sausage and chicken thighs, 5 minutes per side. Transfer to the slow cooker.
3. In the same skillet, sauté onion and carrots until soft, about 5 minutes. Add garlic and tomato paste, cook for 1 minute.
4. Transfer the vegetable mixture to the slow cooker. Add the soaked beans, chicken broth, thyme, bay leaf, salt, and pepper.
5. Cover and cook on low for 8 hours. Remove the bay leaf before serving.
6. Tip: For a thicker cassoulet, mash some beans against the side of the slow cooker before serving.
7. Tip: If the cassoulet is too thick, add a little more chicken broth to reach desired consistency.
8. Tip: Serve with crusty bread to soak up the flavorful broth.

Notably rich and comforting, this cassoulet features tender beans and meats in a savory broth. Try topping with fresh parsley for a bright contrast.

Lamb Cassoulet with Herbs

Dive into the heart of French cuisine with this robust Lamb Cassoulet, a dish that marries tender lamb with aromatic herbs for a comforting meal.

Ingredients

• 2 lbs lamb shoulder, cut into 2-inch pieces
• 1 tbsp olive oil
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 2 cups chicken stock
• 1 cup white beans, soaked overnight
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf
• Salt to taste

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a large oven-proof pot over medium-high heat.
3. Add lamb pieces, searing until browned on all sides, about 5 minutes. Remove and set aside.
4. In the same pot, add onion, carrot, and celery. Cook until softened, about 5 minutes.
5. Add garlic and tomato paste, stirring for 1 minute until fragrant.
6. Return lamb to the pot. Add chicken stock, white beans, thyme, rosemary, and bay leaf.
7. Bring to a simmer, then cover and transfer to the oven.
8. Bake for 1.5 hours, until lamb is tender and beans are cooked through.
9. Remove bay leaf before serving. Season with salt as needed.

Best enjoyed when the lamb falls apart at the touch of a fork, this cassoulet offers a deep, herb-infused flavor. Serve with crusty bread to soak up the rich sauce.

Seafood Cassoulet

Nothing beats a hearty seafood cassoulet when you’re craving comfort with a touch of elegance. This dish combines the richness of the sea with the heartiness of beans, perfect for any season.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, mussels)
• 2 cups canned white beans, drained
• 1 cup diced tomatoes
• 1/2 cup white wine
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Stir in thyme and smoked paprika, cook for 1 minute to release flavors.
4. Pour in white wine, simmer until reduced by half, about 3 minutes.
5. Add diced tomatoes and white beans, bring to a gentle boil.
6. Gently fold in mixed seafood, cover and simmer until seafood is cooked through, about 10 minutes. Tip: Do not overcook the seafood to keep it tender.
7. Season with salt to taste. Tip: Taste before adding salt as the seafood and beans may already contribute enough.
8. Let the cassoulet rest for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.

Mouthwatering and robust, this seafood cassoulet offers a delightful contrast between the creamy beans and the tender seafood. Serve it with a crusty baguette to soak up the flavorful broth.

Pork and Bacon Cassoulet

Kickstart your culinary adventure with this hearty Pork and Bacon Cassoulet, a dish that combines rich flavors and textures for a satisfying meal.

Ingredients

• 1 lb pork shoulder, cubed
• 4 slices bacon, chopped
• 1 cup dried white beans, soaked overnight
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1 bay leaf

Instructions

1. Preheat oven to 350°F.
2. In a large oven-safe pot, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside.
3. In the same pot, add pork shoulder. Brown on all sides, about 8 minutes total. Remove pork and set aside.
4. Add onion, carrots, and garlic to the pot. Cook until softened, about 5 minutes.
5. Return pork and bacon to the pot. Add soaked beans, chicken stock, salt, pepper, thyme, and bay leaf. Stir to combine.
6. Bring to a simmer, then cover and transfer to the oven. Cook for 2 hours, stirring halfway through.
7. Remove bay leaf before serving. Tip: For a thicker cassoulet, uncover and cook for an additional 30 minutes.
8. Let rest for 10 minutes before serving. Tip: Skim any excess fat from the surface for a cleaner taste.
9. Serve hot. Tip: Garnish with fresh parsley for a pop of color.

Velvety beans and tender pork meld in this cassoulet, offering a comforting depth of flavor. Perfect with crusty bread to soak up the rich broth.

Turkey Cassoulet

Unusual yet comforting, this Turkey Cassoulet blends rustic flavors with a hearty texture, perfect for a cozy dinner. It’s a twist on the classic, using turkey for a lighter take.

Ingredients

– 2 cups dried white beans
– 1 lb turkey thighs, skin-on
– 2 tbsp olive oil
– 1 large onion, diced
– 2 carrots, diced
– 4 cloves garlic, minced
– 1 tsp thyme
– 1 bay leaf
– 4 cups chicken stock
– 1 tbsp tomato paste
– Salt to taste

Instructions

1. Soak the white beans in water overnight. Drain before using.
2. Preheat oven to 350°F.
3. Heat olive oil in a large oven-proof pot over medium heat. Add turkey thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same pot, add onion and carrots. Cook until softened, about 5 minutes.
5. Add garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
6. Stir in tomato paste and cook for another minute.
7. Add drained beans and chicken stock. Bring to a simmer.
8. Return turkey thighs to the pot, skin-side up. Cover and transfer to the oven.
9. Bake for 1.5 hours, until beans are tender and turkey is cooked through.
10. Remove bay leaf before serving.

Best served hot, this cassoulet offers a creamy bean texture with rich, savory turkey flavors. For a crispy finish, broil for 2 minutes before serving.

Cassoulet with Duck and Sausage

This cassoulet combines rich duck and savory sausage for a hearty meal. Perfect for chilly evenings, it’s a one-pot wonder that delivers deep flavors.

Ingredients

• 2 cups dried white beans
• 1 lb duck legs
• 1 lb pork sausage
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 4 garlic cloves, minced
• 4 cups chicken stock
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1/2 cup breadcrumbs

Instructions

1. Soak the white beans in water overnight. Drain before using.
2. Preheat oven to 300°F.
3. Heat olive oil in a large pot over medium heat. Add duck legs, skin side down. Cook for 5 minutes until golden. Flip and cook for 3 more minutes. Remove and set aside.
4. In the same pot, add sausage. Cook until browned, about 5 minutes. Remove and set aside.
5. Add onion, carrots, and garlic to the pot. Cook until softened, about 5 minutes.
6. Return duck and sausage to the pot. Add soaked beans, chicken stock, salt, pepper, and bay leaf. Bring to a simmer.
7. Cover and transfer to the oven. Cook for 2 hours, stirring occasionally.
8. Remove the lid. Sprinkle breadcrumbs on top. Increase oven temperature to 375°F. Cook for 30 minutes until crust is golden.
9. Let rest for 10 minutes before serving.

Duck and sausage meld into the creamy beans, creating a luxurious texture. Serve with crusty bread to soak up the rich sauce.

Easy Weeknight Cassoulet

Overwhelmed by dinner plans? This Easy Weeknight Cassoulet simplifies the classic with quick prep and hearty flavors.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 2 cloves garlic, minced
• 1 lb chicken thighs, boneless and skinless
• 1 cup chicken broth
• 1 can (15 oz) white beans, drained
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup breadcrumbs

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and carrots. Cook for 5 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add chicken thighs. Brown each side for 3 minutes.
5. Pour in chicken broth, scraping the bottom to release any bits.
6. Mix in white beans, thyme, salt, and pepper. Simmer for 10 minutes.
7. Preheat broiler to high.
8. Sprinkle breadcrumbs over the cassoulet. Broil for 2 minutes until golden.

Velvety beans and tender chicken meld under a crispy topping. Serve with a green salad for a balanced meal.

Cassoulet with Lamb Shanks

Great for a cozy night in, this cassoulet with lamb shanks is hearty and flavorful. Gather your ingredients and let’s get started.

Ingredients

• 2 lamb shanks
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup white beans, soaked overnight
• 4 cups chicken stock
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F.
2. Season lamb shanks with salt and pepper.
3. Heat olive oil in a large oven-proof pot over medium-high heat.
4. Sear lamb shanks until browned on all sides, about 3 minutes per side. Remove and set aside.
5. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
6. Add garlic and cook for 1 minute until fragrant.
7. Stir in tomato paste, thyme, and bay leaf.
8. Return lamb shanks to the pot. Add soaked white beans and chicken stock.
9. Bring to a simmer, then cover and transfer to the oven.
10. Cook for 2 hours, or until lamb is tender and beans are cooked through.
11. Remove bay leaf before serving.

Velvety beans and tender lamb make this dish a comfort food classic. Serve with crusty bread to soak up the rich sauce.

Cassoulet with Chorizo

Make cassoulet with chorizo for a hearty, flavorful dish that’s perfect for any season. This version combines rich beans, smoky sausage, and a crispy breadcrumb topping.

Ingredients

• 1 tbsp olive oil
• 1 cup diced chorizo
• 1 cup diced onion
• 2 cloves minced garlic
• 2 cups cooked white beans
• 1 cup chicken broth
• 1/2 cup breadcrumbs
• 1 tbsp chopped parsley

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium heat.
3. Add chorizo, cook until browned, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
4. Add onion and garlic, cook until soft, about 3 minutes.
5. Stir in white beans and chicken broth, bring to a simmer.
6. Simmer for 10 minutes, until slightly thickened. Tip: Mash a few beans to thicken the sauce naturally.
7. Sprinkle breadcrumbs evenly over the top.
8. Bake for 20 minutes, until breadcrumbs are golden. Tip: For extra crispiness, broil for the last 2 minutes.

Serve this cassoulet straight from the skillet for a rustic presentation. The beans are creamy, the chorizo adds a smoky depth, and the crispy topping offers a delightful contrast.

Cassoulet with Wild Mushrooms

You’ll love this cassoulet with wild mushrooms for its rich flavors and hearty texture. Perfect for a cozy dinner, it’s a dish that brings comfort to any table.

Ingredients

– 2 cups dried white beans
– 4 cups chicken stock
– 1 lb wild mushrooms, sliced
– 1 large onion, diced
– 2 carrots, diced
– 4 cloves garlic, minced
– 1 tbsp tomato paste
– 1 tsp thyme
– 1 bay leaf
– 2 tbsp olive oil
– Salt to taste

Instructions

1. Soak the dried white beans in water overnight. Drain before using.
2. Heat olive oil in a large pot over medium heat. Add onions and carrots, cooking until soft, about 5 minutes.
3. Add garlic and wild mushrooms, sautéing until mushrooms are golden, about 7 minutes.
4. Stir in tomato paste, thyme, and bay leaf, cooking for 1 minute to blend flavors.
5. Add the soaked beans and chicken stock to the pot. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours, or until beans are tender.
7. Remove the bay leaf. Season with salt to taste.
8. Serve hot, garnished with fresh thyme if desired.
With its creamy beans and earthy mushrooms, this cassoulet is a depth of flavors. Try serving it with crusty bread to soak up the savory broth.

Cassoulet with Pork Belly

Make cassoulet with pork belly for a hearty, flavorful dish that’s perfect for chilly evenings. This classic French stew combines tender beans, savory pork belly, and aromatic herbs for a comforting meal.

Ingredients

• 1 lb pork belly, cut into 1-inch pieces
• 2 cups dried white beans, soaked overnight
• 4 cups chicken stock
• 1 large onion, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Preheat oven to 300°F.
2. In a large oven-safe pot, brown pork belly over medium heat until crispy, about 10 minutes. Remove and set aside.
3. In the same pot, sauté onion, carrots, and garlic until softened, about 5 minutes.
4. Add tomato paste, thyme, and bay leaf. Cook for 1 minute to release flavors.
5. Drain soaked beans and add to the pot along with chicken stock. Bring to a simmer.
6. Return pork belly to the pot. Cover and transfer to the oven. Cook for 2 hours.
7. Remove lid and cook for an additional 30 minutes to thicken the stew.
8. Season with salt and pepper before serving.

With a rich, creamy texture and deep, savory flavors, this cassoulet is a standout. Serve with crusty bread to soak up the delicious sauce.

Cassoulet with Garlic Sausage

Venture into the heart of French cuisine with this robust cassoulet, featuring garlic sausage as its star. This dish is a comforting blend of beans and meats, slow-cooked to perfection.

Ingredients

• 1 tbsp olive oil
• 1 lb garlic sausage, sliced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 2 cups canned white beans, drained
• 1 cup chicken stock
• 1 tsp thyme
• 1 bay leaf
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add sliced garlic sausage. Cook until browned, about 5 minutes. Remove and set aside.
3. In the same pot, add diced onion. Cook until translucent, about 3 minutes.
4. Add minced garlic. Cook for 1 minute until fragrant.
5. Return sausage to the pot. Add white beans, chicken stock, thyme, and bay leaf.
6. Bring to a simmer. Reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
7. Remove bay leaf. Season with salt to taste before serving.

Best enjoyed when the beans are creamy and the sausage is tender. Serve with crusty bread to soak up the rich flavors.

Cassoulet with Root Vegetables

Hearty and comforting, this cassoulet with root vegetables is a one-pot wonder perfect for chilly evenings. Packed with protein and earthy flavors, it’s a satisfying meal that requires minimal fuss.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken thighs, skin-on
• 1 lb pork sausage, sliced
• 1 large onion, diced
• 2 carrots, chopped
• 2 parsnips, chopped
• 3 garlic cloves, minced
• 1 cup dried white beans, soaked overnight
• 4 cups chicken stock
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a large oven-proof pot over medium heat.
3. Brown chicken thighs for 5 minutes per side. Remove and set aside.
4. In the same pot, brown sausage slices for 3 minutes. Remove and set aside.
5. Add onion, carrots, and parsnips to the pot. Cook for 5 minutes until softened.
6. Stir in garlic and cook for 1 minute until fragrant.
7. Add soaked beans, chicken stock, tomato paste, thyme, bay leaf, salt, and pepper.
8. Return chicken and sausage to the pot. Bring to a simmer.
9. Cover and transfer to the oven. Bake for 1.5 hours until beans are tender.
10. Remove bay leaf before serving.

Offering a rich, creamy texture with a hint of smokiness from the sausage, this cassoulet pairs wonderfully with crusty bread. For a twist, top with breadcrumbs and broil for a crispy finish.

Cassoulet with Duck Legs

Bold flavors and hearty ingredients make this cassoulet a winter favorite. Duck legs add a rich depth that’s hard to resist.

Ingredients

• 4 duck legs
• 2 cups dried white beans
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 4 garlic cloves, minced
• 4 cups chicken stock
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• Salt to taste

Instructions

1. Preheat oven to 300°F.
2. Season duck legs with salt. Sear in olive oil over medium heat until golden, 5 minutes per side. Remove and set aside.
3. In the same pot, sauté onion, carrots, and garlic until soft, about 5 minutes.
4. Add beans, chicken stock, tomato paste, thyme, and bay leaf. Bring to a simmer.
5. Return duck legs to the pot. Cover and transfer to the oven. Cook for 2 hours.
6. Remove lid. Increase oven temperature to 375°F. Cook for another 30 minutes until the top is crispy.
7. Discard bay leaf before serving.

Rich and comforting, this cassoulet boasts tender duck and creamy beans. Serve with crusty bread to soak up the flavorful juices.

Cassoulet with Andouille Sausage

Warm up your kitchen with this hearty cassoulet, a rustic French dish that’s perfect for any season. Andouille sausage adds a smoky depth to the creamy beans.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb Andouille sausage, sliced
• 4 cups cooked white beans
• 2 cups chicken stock
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrot, and celery. Cook for 5 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add Andouille sausage. Cook for 5 minutes until browned.
5. Mix in white beans, chicken stock, tomato paste, thyme, and bay leaf.
6. Bring to a simmer. Cook for 30 minutes, stirring occasionally.
7. Remove bay leaf. Season with salt.
8. Serve hot.

A rich, comforting cassoulet with a smoky kick from the Andouille. The beans are tender, and the broth is deeply flavorful. Try serving with crusty bread to soak up every last bit.

Cassoulet with Tomatoes

Every home cook needs a hearty cassoulet in their repertoire, and this tomato-infused version delivers deep flavor with minimal fuss.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken thighs, skin-on
• 1 cup diced tomatoes
• 2 cups chicken broth
• 1 cup white beans, drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Season chicken thighs with salt and pepper, then add to pot skin-side down. Cook until golden, about 5 minutes per side.
4. Stir in diced tomatoes, chicken broth, white beans, and thyme. Bring to a simmer.
5. Reduce heat to low, cover, and cook for 45 minutes until chicken is tender.
6. Remove lid and simmer for an additional 15 minutes to thicken the sauce.

Rich and comforting, this cassoulet pairs perfectly with crusty bread for soaking up the savory tomato broth. The beans add a creamy texture, while the chicken stays juicy and flavorful.

Cassoulet with Rosemary and Thyme

Savor the rich, comforting flavors of this classic dish, perfect for a cozy night in. Cassoulet with Rosemary and Thyme combines hearty beans, savory meats, and aromatic herbs for a meal that’s both satisfying and straightforward to prepare.

Ingredients

– 2 cups dried white beans
– 4 cups chicken broth
– 1 tbsp olive oil
– 1 lb smoked sausage, sliced
– 1 lb duck confit, shredded
– 1 large onion, diced
– 2 carrots, diced
– 4 garlic cloves, minced
– 1 tbsp tomato paste
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped

Instructions

1. Soak the white beans in water overnight, then drain.
2. Preheat oven to 350°F.
3. Heat olive oil in a large oven-safe pot over medium heat.
4. Add sausage and duck confit, cook until browned, about 5 minutes.
5. Remove meats, set aside.
6. In the same pot, sauté onion and carrots until soft, about 5 minutes.
7. Add garlic, cook for 1 minute.
8. Stir in tomato paste, salt, pepper, rosemary, and thyme.
9. Return meats to the pot, add beans and chicken broth.
10. Bring to a simmer, then cover and transfer to oven.
11. Bake for 2 hours, until beans are tender and liquid is reduced.
12. Remove lid, bake for an additional 30 minutes to crisp the top.
13. Let stand for 10 minutes before serving.
A hearty crust forms on top, contrasting the creamy beans beneath. Serve with crusty bread to soak up the rich sauce, or alongside a crisp green salad for balance.

Conclusion

Zesty flavors and hearty comfort await in our roundup of 22 Delicious Cassoulet Recipes! Whether you’re a seasoned chef or a curious cook, there’s a dish here to inspire your next meal. We’d love to hear which recipe stole your heart—drop a comment below. Loved what you saw? Share the love on Pinterest and spread the cassoulet cheer!

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