Le Cassoulet

White bean stew with sausages, tomatoes, garlic and meats

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

There are three distinct processes. The beans and meats are partly cooked separately to start with. Both are then cooked together in the Cassole. If you are using confit or partly cooked meats, they are added only for the final stage.


For preparing the beans

  • 1 kg ( lb) dried white haricot beans, preferably Lingots or Cocos
  • 350


To prepare the beans

Soak the beans overnight in plenty of water. Drain and rinse them and put them into a large enamelled pan. Cover with cold water and bring slowly to the boil. Boil hard for 10 minutes then skim before adding the belly of pork, onion stuck with cloves, sliced carrot, bouquet garni, ham or pork bone, garlic and peppercorns. Allow to simme