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Castelnaudary Cassoulet


A great classic of French cuisine.

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Rate this recipe 2.8/5 (25 Votes)
Castelnaudary Cassoulet 1 Picture


  • 1L of dried white beans
  • 1 carrot
  • 1 onion pierced with 3 cloves
  • 200g finely diced onion
  • 2 herb bunches
  • 5 garlic gloves
  • 1 gooses lard
  • 6 large tomatoes
  • 300g bacon
  • 200g bacon rind
  • 750g porc belly
  • 800g rack of lamb
  • 400g Toulous sausage
  • 1/2 garlic sausage
  • 2 duck confit pieces


servings 8
Level of difficulty Difficult
Preparation time 60mins
Cooking time 240mins
Cost Average budget


Step 1

Soak the white beans for 6 hours in cold water.
In a large pan, cook the lards, the rind, carrot, onion, garlic, herbs and the beans. Cook on a low heat for an hour.
Add salt.
Remove the cooked meat and the vegetables, slice up the sausage, cut the meat and the pork rind.
Add the rind, the meat, the leftover juice and the sausages. Add the beans, then meats again. Repeat once more.
Remove the grease from the confit, and add a spoon of the goose fat.
Put in the oven for 2H at 170°C.

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