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Delicious Classic Castelnaudary Cassoulet

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Castelnaudary Cassoulet is a timeless French recipe bursting with flavor. The white beans slowly soak up the rich tastes of duck confit, Toulouse sausages, and bacon. A long, gentle simmer creates tender beans that retain their shape while a golden crust forms on top, adding a satisfying crunch. This dish honors its rural roots, showcasing Southern France's traditional cooking with every bite.
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Maria from tastyhush
Updated on Thu, 06 Mar 2025 22:34:10 GMT
Classic Castelnaudary Cassoulet Served Pin it
Classic Castelnaudary Cassoulet Served | Tastyhush.com

Cassoulet from Castelnaudary embodies the essence of Southwest French cuisine. This time-honored recipe combines tender white beans with rich preserved meats, creating a hearty dish that satisfies both body and soul through slow, careful cooking.

In Languedoc households, cassoulet is the cherished winter Sunday meal. The ritual begins Saturday evening with soaking the beans, and by the next day, the aromatic cooking draws neighbors to the kitchen.

Essential Ingredients

  • 800g white beans: Castelnaudary beans preferred 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: Adds sweetness to the broth
  • 1 onion: Studded with cloves
  • 2 garlic cloves: Pink Lautrec garlic if available
  • Herb bundle: Fresh thyme, bay leaf, rosemary
  • Duck fat: For authentic richness

Cooking Method

1. Bean Preparation (day before)
- Sort beans and remove debris
- Soak in cold water for 12 hours
- Change water once during soaking
- Drain and rinse thoroughly
- Begin cooking in unsalted water
2. Meat Preparation
- Heat 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 last
3. Assembly and Cooking
- Layer beans and meats carefully
- Add herb bundle and hot broth
- Simmer gently for 2 hours
- Break crust several times while cooking
- Monitor broth consistency

Every family in our region has their own cassoulet variation, but one truth remains constant: patience is essential for perfect results.

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

Serving Suggestions

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

Keys to Success

Quality ingredients are fundamental. Select the finest beans and meats available, allowing sufficient time for flavors to develop fully.

Regional Differences

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

The Castelnaudary cassoulet represents generations of culinary wisdom. Years of perfecting this family recipe reveal that success depends on ingredient quality and patient cooking. Each cassoulet tells its own story while honoring the traditions of this legendary dish.

Frequently Asked Questions

→ Can you make the cassoulet ahead of time?
Absolutely! In fact, it's recommended. Cassoulet develops even deeper flavors when reheated the next day. Just warm it in the oven on low heat, adding a little water if it looks dry.
→ What’s the trick to getting that golden crust?
Break and stir the crust into the cassoulet a few times as it cooks. For an extra golden touch, sprinkle a thin layer of breadcrumbs right at the end.
→ Is it possible to freeze cassoulet?
Yes, it freezes wonderfully for up to three months. Make sure to thaw it in the fridge first, then reheat slowly in the oven, adding a bit of water if necessary.
→ Which wine pairs well with this cassoulet?
A bold red from Southern France, like Madiran, Cahors, or Fronton, perfectly complements the richness of cassoulet.
→ Should the beans be soft or firm?
The beans should be tender but still hold their shape. They shouldn’t be mushy, but they should easily mash with a fork.

Traditional Castelnaudary Cassoulet

Authentic Castelnaudary cassoulet, simmered to perfection with white beans, duck confit, and Toulouse sausages. A hearty, rustic dish from the countryside.

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

Category: Soups & Stews

Difficulty: Difficult

Cuisine: French

Yield: 6 Servings (1 pot)

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Herbs and Veggies

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

→ Meats

06 300g of pork shoulder, cut into chunks
07 Four duck confit legs
08 200g of smoked bacon (in thick slices or chunks)
09 4 Toulouse sausages

→ Seasonings

10 Salt and pepper
11 Optional breadcrumbs for topping
12 A bundle of herbs (thyme, parsley, bay leaf)
13 2 tablespoons of duck fat

Instructions

Step 01

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

Step 02

Simmer the beans in boiling water with the clove-studded onion, the herb bundle, and the sliced carrots for 1 hour. Drain after cooking but save 1 liter of the water. Toss out the onion and the herb bundle.

Step 03

Melt duck fat in a big pot or Dutch oven. Brown the pork shoulder and smoked bacon pieces, then set aside. Lightly sear the sausages and set those aside too.

Step 04

Stir the chopped tomatoes and minced garlic into the pot. Cook this mix for 5 minutes. Add the beans, pork, and bacon, and stir it all together. Lay the duck confit and sausages on top of the mix. Pour in the reserved bean cooking water until everything’s just covered. Add salt and pepper for taste.

Step 05

Bake everything at 160°C for 2 hours, giving it a stir every 30 minutes. If you want a crispy top, sprinkle breadcrumbs (if using) and bake for another 30 minutes to create a crust.

Notes

  1. Tastes great when paired with rustic bread and a red wine from the South-West of France.
  2. Even better if reheated the next day.
  3. A classic dish from the Languedoc region.

Tools You'll Need

  • Large cast iron pot
  • Big saucepan
  • Strainer or colander

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