Cassoulet (French White Bean and Pork Stew)
Cassoulet is a slow-cooked stew from the Languedoc region of southwestern France, combining white beans, pork shoulder, and sausage in chicken stock for at least two hours. During the long simmer, the beans absorb the broth and release their starch, naturally thickening the sauce without any added roux or flour. Collagen from the pork and fat from the sausages melt into the liquid, building a deep, heavy savoriness that defines this dish. Thyme and tomato paste temper the richness of the meats and add an aromatic backbone. Preparing it a day ahead allows the flavors to exchange fully between beans and meat, producing a noticeably deeper result when reheated.
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Instructions
- 1
Soak white beans in advance.
- 2
Brown pork shoulder and sausages to build flavor.
- 3
Add onion, carrot, and garlic, then cook with tomato paste.
- 4
Add soaked beans, stock, and thyme; bring to a boil and reduce heat.
- 5
Cover and simmer for over 2 hours until beans are tender.
- 6
Adjust seasoning and finish when stew is rich and thick.
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