The pride of southwest France, traditional cassoulet is the ideal cold-weather one-pot dish.


French Cassoulet Recipe: How to Make Homemade Cassoulet

Cassoulet is a French bean and meat stew typically consisting of white beans, duck confit, sausage, and pork shoulder or salt pork, but regional variations abound. The name *cassoulet* comes from the earthenware pot in which the dish is made (*cassoulet* is the diminutive of *cassole*, or saucepan). 

Cassoulet comes from the former province of Languedoc in southwestern France. The town of Castelnaudary, the self-proclaimed capital of cassoulet, claims to have invented the hearty stew in the thirteenth century during the Hundred Years’ War. According to the legend, the townspeople pooled together the contents of their cupboards, creating a stew to feed the hungry French soldiers who were defending the territory. 

Making cassoulet requires patience, time, and a solid gameplan. 

1. __Start early__. Like most stews, cassoulet tastes better when it has a long cooking process that lets the ingredients meld together, deepening the flavor. You can make cassoulet ahead of time and warm it in the oven for a weeknight dinner.
2. __Use a pressure cooker__. Soaking and cooking beans is a lengthy part of the cassoulet cooking process. Use a pressure cooker to cook the beans, cutting down your cooking time. 
3. __Keep it simple__. Cassoulet is a heavy, hearty dish that doesn’t require garnishes. Pair it with a simple, vinegary green salad and a young red wine or dry rosé.

The pride of southwest France, traditional cassoulet is the ideal cold-weather one-pot dish.


Cassoulet is a French bean and meat stew typically consisting of white beans, duck confit, sausage, and pork shoulder or salt pork, but regional variations abound. The name cassoulet comes from the earthenware pot in which the dish is made (cassoulet is the diminutive of cassole, or saucepan).

What Is Cassoulet?

Cassoulet comes from the former province of Languedoc in southwestern France. The town of Castelnaudary, the self-proclaimed capital of cassoulet, claims to have invented the hearty stew in the thirteenth century during the Hundred Years’ War. According to the legend, the townspeople pooled together the contents of their cupboards, creating a stew to feed the hungry French soldiers who were defending the territory.

What Are the Origins of Cassoulet?

Making cassoulet requires patience, time, and a solid gameplan. <ol class="mc-m-4"><li class="mc-my-4"> 1. Start early. Like most stews, cassoulet tastes better when it has a long cooking process that lets the ingredients meld together, deepening the flavor. You can make cassoulet ahead of time and warm it in the oven for a weeknight dinner. </li><li class="mc-my-4"> 2. Use a pressure cooker. Soaking and cooking beans is a lengthy part of the cassoulet cooking process. Use a pressure cooker to cook the beans, cutting down your cooking time. </li><li class="mc-my-4"> 3. Keep it simple. Cassoulet is a heavy, hearty dish that doesn’t require garnishes. Pair it with a simple, vinegary green salad and a young red wine or dry rosé. </li></ol>

3 Tips for Making Cassoulet at Home

Simple French Cassoulet Recipe

The pride of southwest France, traditional cassoulet is the ideal cold-weather one-pot dish.