1. Home
  2. Recipes
  3. Classic Castelnaudary Cassoulet

Hearty Traditional Castelnaudary Cassoulet

Featured in Big pots of steaming, hearty soup.

The Castelnaudary cassoulet is the epitome of classic French cooking. It takes time but delivers unmatched flavors. White beans are simmered gently with meats like duck confit, Toulouse sausage, and bacon. Slow cooking helps the beans soak up all the rich flavors, staying soft but not mushy. The golden topping adds a satisfying crunch to this texture-filled dish. A generous meal rooted in Southern France's farm cooking, where each ingredient contributes its role perfectly in this flavorful masterpiece.
Pin it Share it Send it Print it Jump To Recipe
alicia in the kitchen
Updated on Thu, 06 Mar 2025 22:31:24 GMT
Classic Castelnaudary Cassoulet Dish Pin it
Classic Castelnaudary Cassoulet Dish | Tasteofsavor.com

Cassoulet from Castelnaudary embodies the essence of Southwest French cuisine. This time-honored recipe combines tender white beans with rich preserved meats, slow-cooked to create a deeply satisfying dish that nourishes both body and soul.

In our Languedoc household, cassoulet is our cherished winter Sunday tradition. The ritual begins on Saturday evening with soaking the beans, and by the next day the enticing aroma fills the house.

Essential Ingredients

  • 800g white beans: Preferably from Castelnaudary for their delicate skin
  • 1 Toulouse sausage: Fresh from a local butcher
  • 400g duck confit: Whole legs for best flavor
  • 300g pork shoulder: Well-marbled for tenderness
  • 1 lamb shoulder: Deboned and seasoned
  • 1 carrot: For sweetness in the broth
  • 1 onion: Studded with cloves for depth
  • 2 garlic cloves: Pink Lautrec garlic if available
  • Herb bundle: Fresh thyme, bay leaf and rosemary
  • Duck fat: For characteristic richness

Preparation Method

1. Bean Preparation (Day Before)
- Sort beans carefully to remove debris
- Soak for 12 hours in cold water
- Change water once during soaking
- Drain and rinse thoroughly
- Begin cooking in unsalted water
2. Meat Preparation
- Melt duck fat in cast iron pot
- Brown pork and lamb pieces slowly
- Set browned meats aside
- Sauté onion and carrot in same fat
- Add garlic and herbs at the end
3. Assembly and Cooking
- Layer beans and meats carefully
- Add herbs and hot broth
- Simmer very gently for 2 hours
- Break crust several times while cooking
- Monitor broth consistency

Every family in our region has their own cassoulet variation, but we all agree that patience is essential for success.

Cassoulet de Castelnaudary recette à l'Ancienne Pin it
Cassoulet de Castelnaudary recette à l'Ancienne | Tasteofsavor.com

Serving Suggestions

Present the cassoulet in its cooking vessel, golden crust intact. Serve with crusty country bread and a robust Corbières wine.

Keys to Success

Quality ingredients are fundamental. Select each component carefully and allow sufficient time for flavors to develop fully.

Regional Variations

Each Southwest town offers its version: Toulouse adds fresh sausage, Carcassonne prefers lamb, but Castelnaudary remains the benchmark.

Cassoulet de Castelnaudary represents more than a recipe - it's a culinary heritage demanding time and dedication. Years of refining this family recipe have shown that success depends on ingredient quality and patient cooking. Each cassoulet tells its own story while honoring the fundamentals of this legendary dish.

Frequently Asked Questions

→ Can you prepare cassoulet in advance?
Absolutely! It’s even better the next day after reheating since the flavors develop further. Warm it up in the oven at a moderate temperature and add a splash of water if needed.
→ How do you get a perfect crust?
The trick is breaking the crust and stirring it back in a few times as it cooks. For extra crunch, sprinkle a bit of breadcrumbs towards the end of the cooking time.
→ Can cassoulet be frozen?
Yes, it freezes perfectly for up to 3 months. Let it thaw in the fridge and reheat it slowly in the oven with a little water if necessary.
→ What wine pairs well with cassoulet?
A full-bodied red wine from Southern France, like Madiran, Cahors, or Fronton, complements the dish's richness beautifully.
→ Should the beans be soft or firm?
The beans should be tender but not falling apart. They need to hold their shape but also be easy to mash gently with a fork.

Classic Castelnaudary Cassoulet

This is the true Castelnaudary cassoulet, slow-cooked with white beans, duck confit, and Toulouse sausages. A hearty dish inspired by the region's traditions.

Prep Time
30 Minutes
Cook Time
210 Minutes
Total Time
240 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Difficult

Cuisine: French

Yield: 6 Servings (1 pot)

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Vegetables and Seasonings

01 500g of dried white beans (like 'lingots')
02 4 cloves of garlic, chopped
03 2 peeled and chopped tomatoes (or 200g of tomato pulp)
04 2 carrots, sliced into rounds
05 1 onion with 2 cloves stuck into it

→ Meats

06 4 pieces of duck confit
07 4 Toulouse sausages
08 300g of pork shoulder, cut into chunks
09 200g of smoked bacon (chunks or a thick slice)

→ Flavorings

10 A bundle of herbs (thyme, bay leaves, parsley)
11 2 tablespoons of duck fat
12 Salt and pepper
13 Breadcrumbs (optional)

Instructions

Step 01

Let the beans soak in cold water for 12 hours. Drain them and rinse.

Step 02

Boil the beans with the herb bundle, onion, and carrot slices for 1 hour. Drain them but save 1 liter of the cooking water. Remove the herb bundle and onion.

Step 03

Heat duck fat in a pot. Brown the pork shoulder chunks and bacon, then set aside. Lightly brown the sausages and set those aside too.

Step 04

In the pot, cook the chopped tomatoes with garlic for 5 minutes. Stir in the beans, pork, and bacon. Place duck confit and sausages on top. Pour the reserved bean cooking water to cover everything. Add salt and pepper.

Step 05

Bake in the oven at 160°C for 2 hours, stirring every 30 minutes. If you like, sprinkle breadcrumbs on top and bake for an extra 30 minutes to make a crust.

Notes

  1. Goes great with a rustic country bread and a Southwest red wine
  2. Tastes even better reheated the next day
  3. A classic dish from the Languedoc region

Tools You'll Need

  • Cast iron pot
  • Large pot
  • Strainer

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 850
  • Total Fat: 52.3 g
  • Total Carbohydrate: 45.5 g
  • Protein: 48.7 g