From Laura's Cooking's kitchen in France.

Originally published on Cookpad France as Cassoulet, with US measurements.

Cassoulet

Name: Cassoulet
Total time: 21600 s
Yield: Serves 8-10 servings
Ingredients: 3 1/3 lbs dried white beans (lingot or navy beans) (about 1.5 kg); 2 2/3 lbs smoked pork shoulder (about 1.2 kg); 1 Toulouse sausage per person; 1 duck confit leg per person; Duck fat

Laura's Cooking @Laura_s_Cooking

Instagram : https://www.instagram.com/laura_s_cooking/

All the cassoulets I had eaten in my life came from a can. I wanted to take on the challenge myself—even though it takes a lot of prep, it's totally worth it! You can find my homemade chicken broth and duck confit recipes in my other posts. Now, this dish, which has my family's seal of approval, has become a tradition: birthday cassoulet!

Laura's Cooking @Laura_s_Cooking

Instagram : https://www.instagram.com/laura_s_cooking/

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Ingredients

4-6 hours

Serves 8-10 servings

3 1/3 lbsdried white beans (lingot or navy beans) (about 1.5 kg)
2 2/3 lbssmoked pork shoulder (about 1.2 kg)
1Toulouse sausage per person
1duck confit leg per person
Duck fat
Unsalted chicken broth

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Steps

4-6 hours

1

Cook the beans in the chicken broth you prepared earlier. Cook them for a little less time than the package says—they'll finish cooking in the oven. Be sure to save the bean broth after cooking; do not throw it away!
2

Slice the pork shoulder. In a skillet, melt the duck fat, then brown the pork shoulder slices and sausages.
3

In oven-safe dishes (like a Dutch oven or casserole dish), layer beans, then pork shoulder and sausages, then more beans. Nestle the duck confit legs into the beans. Pour some of the reserved bean broth over the top.
4

Preheat the oven to 400°F (200°C) for the first half of the cooking time and place the dish in the oven. Regularly spoon more broth over the top to keep the beans moist. Use a wooden spoon to break the crust that forms on top. The longer it cooks, the better it gets, and the tastier the crust will be! After about 2 hours, lower the oven to 300°F (150°C).

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Laura's Cooking @Laura_s_Cooking

Published in the US on August 05, 2025 14:01

Instagram : https://www.instagram.com/laura_s_cooking/

Je m’appelle Laura et j'ai 29 ans. J'ai appris la cuisine quasi seule. j'ai eu les bases. Mais internet et les livres m'ont bien aidé. La cuisine c'est mon exutoire et mon language de l'amour. J'aime découvrir les cuisines du monde, les cuisines régionale également. Passez des heures en cuisine ne me fait pas peur mais j'apprécie tout autant faire des repas simples et rapides. J'ai enfin décidé à noté toute les recettes que je fais et cela m'aide à soulagé mon cerveau qui note tout ça dans un coin!