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Cassoulet with lamb, bean and sausage stew
Traditional French stew with lamb and white beans

Classic French Cassoulet with Lamb

Author: Flavelo
Recipes Main Courses
Cassoulet is the mythical bean dish of Southern France (Languedoc), subject to veritable religious wars over the 'true' recipe. However, the essence remains constant: white beans, meats, and time. The goal is for the beans to cook to creaminess in the meat fats while a dark, crispy crust forms on top. Tradition says this crust must be 'broken' (pushed back into the liquid) seven times during baking to make the final layer truly rich.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 750 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Earthenware Pot or Dutch Oven: For heat retention.
  • Oven: For slow baking.

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Drain the soaked beans, place in fresh water, and parboil for 20 minutes (do not salt!). Drain.

Tip: Salt toughens bean skins, so we salt later.
2 ✓

In a pot, fry the bacon and sausage, then remove. Brown the lamb cubes in the rendered fat until golden.

Tip: Lamb fat adds distinctive flavor; don't skimp on it.
3 ✓

Sauté onion and garlic in the remaining fat. Stir in tomato paste.

4 ✓

Assemble the dish (preferably in a clay pot): Layer beans, meats, and the onion base. Tuck in herbs. Pour over stock to just cover.

Tip: Ensure beans are on top too, not just meat.
5 ✓

Bake uncovered at 300°F for about 2-3 hours. When a skin forms on top, break it with a spoon and stir it in (repeat this).

Tip: Evaporation concentrates flavors.
6 ✓

In the last 30 minutes, sprinkle with breadcrumbs for a crispy crust.

Recipe FAQ

Why did the beans stay hard?
Acidic environments (tomatoes) prevent beans from softening. Add tomato only when beans are almost tender, or pre-cook the beans!
It turned out too dry.
Beans absorb a lot of liquid. Check during baking and replenish stock if necessary.

Ingredients

  • 1 lb Lamb Shoulder (cubed)
  • 2 cups Dry White Beans (Cannellini or Great Northern, soaked overnight)
  • 7 oz Smoked Sausage (Garlic sausage or Kielbasa)
  • 5 oz Slab Bacon or Pancetta (cubed)
  • 2 medium Onions (chopped)
  • 4 cloves Garlic (crushed)
  • 2 tbsp Tomato Paste
  • 4 cups Chicken or Lamb Stock
  • 3 sprigs Fresh Thyme
  • 2 pcs Bay Leaves
  • 1/2 cup Breadcrumbs (for topping)
  • 2 tbsp Duck Fat or Oil