Name: Hearty Slow-Baked Cassoulet with Chicken, Pork Belly, and Sausage Recipe
Prep time: 12 h 20 min
Cook time: 3 h 15 min
Total time: 15 h 35 min
Cuisine: French
Ingredients: 1 lb. dried cannellini beans; 2 Tbsp. kosher salt; 8 cups low-sodium chicken broth; 1 large carrot, cut into 2″ pieces; 2 stalks celery, cut into 2″ pieces; 6 sprigs thyme; 2 bay leaves; 8 oz. pork belly; 4 lb. bone-in, skin-on chicken thighs and drumsticks; 12 oz. garlic sausage; 1 medium yellow onion, finely chopped; 3 cloves garlic, finely chopped; 2 Tbsp. tomato paste

Introduction

Cassoulet is a hearty and flavorful French casserole featuring tender beans, rich meats, and aromatic herbs. This comforting dish slow-cooks to perfection, delivering layers of savory goodness perfect for a cozy meal. With simple ingredients and a bit of patience, you can bring a taste of southern France to your table.

A white pot filled with a rich, reddish-orange bean stew layered with soft white beans and chunks of vegetables in the bottom. On top, there are several dark brown, charred pieces of chicken with crispy skin placed unevenly around the pot. Small green sprigs of fresh herbs are scattered on the surface, adding a touch of green contrast. A wooden spoon rests inside, partly submerged in the thick stew, showing a chunky texture of beans and vegetables beneath the browned chicken. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. dried cannellini beans

2 Tbsp. kosher salt

8 cups low-sodium chicken broth

1 large carrot, cut into 2″ pieces

2 stalks celery, cut into 2″ pieces

6 sprigs thyme

2 bay leaves

8 oz. pork belly

4 lb. bone-in, skin-on chicken thighs and drumsticks

12 oz. garlic sausage

1 medium yellow onion, finely chopped

3 cloves garlic, finely chopped

2 Tbsp. tomato paste

Instructions

Step 1: In a large bowl, cover beans with water by 2 inches, then stir in salt. Let soak at least 8 hours or up to 12. Drain and rinse beans.

Step 2: In a large pot over high heat, bring beans, broth, carrot, celery, thyme, and bay leaves to a boil. Reduce heat to medium, cover, and simmer until beans are just tender with a slight bite, about 45 minutes to 1 hour. Drain beans into a colander set over a large bowl, reserving the cooking liquid. Discard the vegetables and herbs, then return beans to the pot and set aside.

Step 3: Arrange a rack in the lower third of the oven and preheat to 325°F. In a large Dutch oven over medium heat, cook pork belly until golden and crisp, about 10 minutes. Transfer to a plate with a slotted spoon.

Step 4: Pat chicken dry with paper towels and season lightly with salt and pepper. In the same pot over medium-high heat, cook chicken in the pork fat, turning occasionally, until skin is golden, about 5 minutes per side. Transfer to the plate with the pork belly. Cook sausage in the same pot, turning occasionally, until golden, 4 to 5 minutes per side. Transfer sausage to the plate. Drain all but 1 tablespoon of fat from the pot.

Step 5: Over medium heat, cook onion in the pot, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in tomato paste and cook until darkened, about 1 minute.

Step 6: Transfer onion mixture and pork belly to the pot with the beans and stir to combine. Scoop out half of the bean mixture and transfer it to the Dutch oven. Layer sausages on top, then spoon the remaining bean mixture over the sausages. Nestle chicken pieces into the bean mixture. Pour the reserved bean cooking liquid over everything until just covered.

Step 7: Place the Dutch oven in the oven and bake the cassoulet for 30 minutes. Using a wooden spoon, gently break the crust that forms on top to let the liquid rise. Repeat this crust-breaking every 30 minutes for a total of 4 times. Continue baking until the crust is deep golden brown, about 1 hour more. If the beans start to look dry, add water or broth as needed by pouring it down the side of the Dutch oven to cover the mixture.

Tips & Variations

For a richer flavor, use homemade chicken broth or add a splash of white wine to the cooking liquid.

Substitute cannellini beans with dried Great Northern beans if needed.

If you don’t have pork belly, thick-cut bacon works well as a flavorful alternative.

Breaking the crust multiple times ensures the cassoulet stays moist and develops a balanced texture.

Feel free to add other herbs like parsley or rosemary for extra aroma.

FAQs

Can I use canned beans instead of dried beans?

While canned beans can be used to save time, the texture and depth of flavor in cassoulet is best when using dried beans soaked and simmered as directed. If using canned beans, reduce the initial cooking liquid accordingly and adjust timing since they are already tender.

What cuts of meat work best for cassoulet?

Traditional cassoulet uses pork belly, chicken thighs or drumsticks, and garlic sausage for a rich, layered flavor. Use bone-in, skin-on chicken for added moisture and taste. You can experiment with duck confit or lamb for different variations.