November 19, 2025 Graeme Sutherland

Classic Provencal Cassoulet with Pictorial Cabernet Sauvignon

A classic cassoulet is a rich, slow-cooked bean stew originating from the south of France, featuring white beans and a variety of meats like duck confit, Toulouse sausage, and pork. The process typically spans two days to allow for overnight soaking of the beans and the development of deep, complex flavors.

For the beans and base

1lb (450g) dried white beans (Haricot Tarbais or cannellini beans are traditional), soaked overnight:

1 onion, peeled and studded with a clove
2 carrots, roughly chopped
1 celery stalk, roughly chopped
1 whole head of garlic, unpeeled, plus 4 cloves, minced
1 bouquet garni (parsley, thyme, bay leaf tied together)
2 quarts (2L) unsalted chicken or pork stock, or water
Salt pork or pork skin (optional but recommended for authentic flavor)

For The Meats

4 pieces duck confit (legs and thighs)
1 lb (450g) pork shoulder, cut into 1.5-inch cubes
8 oz (225g) salt pork, diced, or slab bacon cut into lardons
1 lb (450g) Toulouse sausages (or other high-quality garlic pork sausage), cut into 2-3 inch pieces

For assembly and topping:

2-3 tbsp duck fat or olive oil
1 cup fresh, coarse white breadcrumbs
2 tbsp chopped fresh parsley

Instructions

Day 1: Soak Beans and Prepare Base

Soak the beans Place the dried white beans in a large bowl and cover them with at least 3 inches of cold water. Let them soak overnight (at least 8 hours).
Prepare meats for base Dice the salt pork or bacon. Roll and tie the pork skin (if using) into a bundle.
Partially cook beans Drain the soaked beans and rinse. Place them in a large pot with the prepared salt pork and pork skin, onion studded with clove, carrots, celery, the whole head of garlic, and the bouquet garni. Cover with stock or water and bring to a simmer. Cook for about 1-1.5 hours, or until beans are tender but still firm. Do not add salt at this stage as it can toughen the beans.
Cool and refrigerate Drain the beans and aromatics, reserving the cooking liquid. Discard the onion, carrots, celery, bouquet garni, and the head of garlic (squeeze the soft garlic cloves from their skin and mash them into a paste for later use). Cool the beans and store them and the reserved liquid in the refrigerator overnight.

Day 2: Assemble and Bake

Brown the meats Preheat your oven to 325°F (160°C). In a large Dutch oven or casserole dish, brown the pork shoulder pieces, then the sausages (pricked with a knife to prevent bursting), and finally the duck confit legs, using some duck fat if needed. Set all the meats aside.
Sauté aromatics In the same pot, using the residual fat, sauté the finely chopped garlic cloves until fragrant, scraping up any browned bits from the bottom of the pot (deglazing).
Assemble the cassoulet Layer a third of the cooled beans in the bottom of the Dutch oven. Arrange the pork shoulder and salt pork pieces on top. Add another layer of beans, then nestle the duck confit and sausage pieces into the beans. Top with the remaining beans.
Add liquid and bake Pour enough of the reserved cooking liquid over the beans to barely cover them. Bake, uncovered, for about 3 hours, or until a light brown crust forms. Periodically break the crust with a spoon and gently push it into the liquid to moisten the surface, allowing it to reform several times.
Add breadcrumbs and finish In the last 30 minutes of cooking, prepare the topping. In a small pan, toss the breadcrumbs with a tablespoon of duck fat or olive oil and the chopped parsley. Sprinkle a generous layer over the cassoulet. Return to the oven and bake until the top is golden brown and glistening, about 15-20 minutes.

Try it with Pictorial Cab Sauv Here

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