Cassoulet - French Classic Pork and Sausage Stew Recipe

A photo of cassoulet in a bowl with a spoon and bread in the background.

Cassoulet - French Classic Pork and Sausage Stew Recipe

Cassoulet, named after the earthenware vessel on which it is served, is an aromatic not to mention hearty bean and meat stew guaranteed to warm your heart and your stomach during the cold winter months of the northern hemisphere. Cassoulet is a truly rustic dish with a blend of aromatic and savory spices that impart upon this dish a unique and intense flavor.

5 from 11 votes

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Course: Main dish

Cuisine: French

Keyword: bacon, crock pot, herbs, pork, sausage, slow cook, stew

Prep Time: 45

Cook Time: 4

Total Time: 4 45

Servings:

Calories: 530kcal

Author: Analida Braeger

Ingredients

1 lbs Great Northern Beans dried
3 cups Vegetable broth
1 cups red wine
1 onion cut into chunks
14 oz crushed tomatoes canned type
3 carrots sliced into ½" pieces
½ lb garlic sausage partially cooked and sliced
1 lbs pork shoulder cut into 1 inch chunks
½ lb slab bacon cut into ½ inch chunks
2 Tbsp parsley 6 whole fresh sprigs
2 Tbsp thyme 6 whole fresh sprigs
1 tsp allspice
½ tsp salt
¼ tsp pepper

Instructions

Preheat your oven to 250°F.
Tie the thyme and parsley sprigs with butcher's twine. (This will be added to the casserole)
Place all the cut meat (bacon and pork shoulder) in a large bowl and add the allspice, salt and pepper and coat well.
Rinse the beans and place in a large pot with enough water to cover on medium heat. Simmer for about 20 minutes and drain.
In a large oven safe casserole place the beans, vegetable broth, tomatoes, onions, carrots, meats and tied herbs.
Cover and cook for about two hours in the oven.
Uncover and add the wine.
Continue to cook for an additional hour or until the beans and meat are fork tender.

Notes

Frequently Asked Questions:

How long can I save and store cassoulet? You can store in the refrigerator for up to 3-4 days in an airtight container.
Can I freeze cassoulet? Yes, you must completely cool the stew before freezing. Store in airtight containers for up to one month. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.

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