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

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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:  1 hour
Cooking time: 2 hours 10 minutes
Serves: 4 to 6

Attachments: Stirring Tool, Food Processor


  1. Peel and slice the onions, garlic, celery and carrot in the Food Processor using the thick slicing disc on speed 4. Reserve. Attach the Stirring Tool and add the oil to the bowl. Set the temperature to 140ºC and the speed to 1. Skin the pork belly and dice. Dice the lamb neck fillet and the pork fillet. When hot, add the diced meat gradually and brown for 6 minutes. Reserve.
  2. Sauté the onion, carrot, celery and garlic in the oil. Set the temperature to 140ºC and the speed to 1 and cook for 12 minutes. Add the wine and cook for 10 minutes. Add the tomato purée, thyme, bouquet garni and parsley and allow to cook for 2 minutes.
  3. Remove the Stirring Tool. Add the reserved meat and tinned tomatoes. Add the sausage and a big glass of the juice from the tinned haricot beans. Set the temperature to 140ºC, the speed to stir 3 and cook for 8 minutes. Reduce the temperature to 100ºC, fit the Splashguard and cook for 40 minutes. Reset the temperature to 140ºC and continue to cook for 45 minutes. 
  4. Add the haricots and beans and confit duck legs and continue to cook for 10 minutes maintaining the temperature and the speed.

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.


Cloves 4
Cooked haricot beans 300g
Bouquet garni 1
Toulouse sausages 4
Carrots 200g
Celery 200g
Pork belly 350g
Lamb neck fillet 350g
Pork fillet 350g
Cloves garlic 4
Oil 60ml (4 tbsp)
White wine 300ml
Tomato purée 30ml (2 tbsp)
Tinned tomatoes 400g
Parsley 22.5ml (1½ tbsp)
Thyme 15ml (1 tbsp)
Confit duck legs 4
Canned haricot beans (see Cook's note) 300g

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