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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes


2 medium onions, peeled & halved
2 medium carrots, peeled & trimmed
4 ribs of celery, trimmed
4 cloves of garlic, peeled
4 tbsp olive oil
4 toulouse sausages, twisted in half & cut to make 8 mini sausages
350g lamb neck fillet, diced
350g pork belly, skinned & diced
350g pork shoulder, diced
300ml white wine
2 tbsp tomato puree
1 bouquet garni
1 400g tin chopped tomatoes
Salt & pepper, to taste
1 tin haricot beans, drained, juice reserved
4 confit duck legs
Fresh thyme, to serve

2 medium onions, peeled & halved

Cassoulet originated from the Languedoc region of southern France, and originally consisted of haricot beans cooked in a stew pot with pork rind and seasoning. Over the years many different versions have evolved, and the recipe below is based on the Toulouse version. It's open to interpretation of course, but don't worry about authenticity; instead, just enjoy it for what it is - a delicious, rich dish that's a classic of French country cooking.

Preparation time 5 minutes
Cooking time 120 minutes / 2hrs
Serves 6

Attachments: Stirring Tool, Food Processor


  1. Fit your Food Processor attachment to the high speed outlet of your Cooking Chef machine. Using the thick slicing blade, slice the onions, carrots, celery and garlic. Reserve.
  2. Add 2 tbsp of the olive oil to the bowl of your cooking chef and fit the stir tool and stir assist clip.
  3. Set the temperature to 140C and the stirring frequency to setting 1. Gradually add the Toulouse sausage and brown for 5 minutes. Remove and reserve. 
  4. Leave the fat in the bottom of the bowl and repeat the same process with each different meat, browning and reserving.
  5. Add the remaining olive oil to the bowl and at the same temperature and stirring frequency, add the sliced vegetables. Allow them to soften for 12 minutes, scraping the bowl down when necessary.
  6. Add the white wine and cook for a further 3 minutes, before adding the tomato puree and bouquet garni. Allow the machine to cook the mixture for 2 minutes.
  7. Add the reserved meat, the reserved haricot bean juice, the tinned tomatoes, 1 tin of water, and plenty of salt & pepper, change the stirring frequency to 3 and cook for 10 minutes.
  8. Reduce the temperature to 100C, keep the stir frequency the same and fit the splash guard. Allow the machine to cook the cassoulet for 1hr 30 minutes, checking regularly and scraping down the bowl if necessary.
  9. After 1hr 30minutes, remove the stir tool. Remove the bouquet garni from the mixture before adding the beans and duck legs and increase the temperature to 140C. Cook for a further 10 minutes, then serve, with a sprinkle of fresh thyme.

Cook's note: To save time this recipe uses tinned haricot beans. To use dried beans, soak for 24 hours, changing the water several times, then drain. Cook the beans separately and add them to the bowl where you would normally add the tinned beans.

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