Preparation info
  • Serves


    • Difficulty


    • Ready in

      6 hr

Appears in
Casseroles: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

Haricot beans are the essential ingredient in this dish from Languedoc and give the cassoulet its creaminess. Some sort of meat, depending on the region, and a gratin topping are added near the end of cooking The word cassoulet comes from ‘Cassole’, an earthenware pot traditionally used for cooking this dish.


  • 250 g (8 oz) dried haricot beans (navy beans), soaked overnight in cold water
  • 100 g


  • Preheat the oven to moderate 180°C (350°F/Gas 4). Rinse the soaked beans and cover generously with fresh cold water in a large pan. Add the pork rind and slab bacon and bring to the boil. As soon as it reaches the boil, remove from the heat, strain and refresh in c