Castelnaudary White Bean and Pork Cassoulet

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Cassoulet de Castelnaudary is the original version of France's iconic bean casserole, slow-simmered with pork, fresh sausage, and creamy white beans in a traditional earthenware pot. Unlike richer regional variations, this Castelnaudary recipe relies purely on pork and an unctuous bean base, finished under the broiler for a golden crust.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 38 gFat
• 13 gSaturated Fat
• 52 gCarbs
• 14 gFiber
• 4 gSugar
• 42 gProtein
• 980 mgSodium
• 1180 mgPotassium
• 145 mgCalcium
• 7 mgIron
• 9 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the beans

• 1 lb (450 g) dried Tarbais or cannellini beans, soaked overnight
• 1 large yellow onion, peeled and halved
• 2 carrots, peeled
• 6 cloves garlic, smashed
• 1 bouquet garni (thyme, bay leaf, parsley stems)
• 2 tsp sea salt

For the pork and sausage

• 1.5 lbs (680 g) pork shoulder, cut into 2-inch pieces
• 1 lb (450 g) fresh pork sausage (Toulouse-style)
• 8 oz (225 g) pork belly or fresh pork rind
• 4 cloves garlic, minced
• 1 tsp black peppercorns, cracked

For the assembly

• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 cups (475 ml) chicken stock or bean cooking liquid
• 1/2 cup (60 g) plain dried breadcrumbs
• 3 tbsp duck fat or pork lard, melted
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Directions

1. Drain the soaked beans and place them in a large pot with the halved onion, carrots, smashed garlic, and bouquet garni. Cover with 2 inches of cold water, bring to a gentle simmer, and cook 45-60 minutes until just tender but not mushy. Add salt in the last 10 minutes of cooking. Reserve 2 cups of the cooking liquid.
2. While the beans cook, season the pork shoulder pieces generously with salt, pepper, and minced garlic. In a large Dutch oven, render the pork belly or rind over medium heat until golden and crispy, about 8 minutes. Remove the cracklings and set aside.
3. Sear the pork shoulder pieces in the rendered fat until deeply browned on all sides, about 6-8 minutes total. Remove and set aside. In the same pot, add the diced onion and cook until translucent, 5 minutes, then add minced garlic and cook 1 more minute.
4. Prick the sausages and brown them whole in the pot for 4-5 minutes until colored on all sides. Remove and set aside with the other pork.
5. Preheat the oven to 325°F (160°C). Combine the drained beans, cooked pork shoulder, sausages, cracklings, and sautéed onions in a traditional cassole or large Dutch oven. Pour in enough bean cooking liquid to barely cover (about 2 cups).
6. Bring the pot to a gentle simmer on the stovetop, cover, and transfer to the oven. Braise undisturbed for 2 hours. Carefully remove, stir gently (don't break the beans), and if the liquid has reduced too much, add a splash more stock. Return to the oven uncovered for another 30 minutes.
7. Increase the oven to 425°F (220°C) or set the broiler to high. Mix the breadcrumbs with melted duck fat and parsley, then sprinkle evenly over the surface. Return to the oven for 10-15 minutes until a thick, golden-brown crust forms. Break the crust and re-gratinate once more for the traditional crackly top.
8. Rest the cassoulet for 15 minutes before serving directly from the cassole. Spoon into wide bowls, ensuring each portion has a bit of crust, beans, and pork.

Cook’s Notes

• Authentic Castelnaudary cassoulet traditionally contains only pork, no goose or mutton as in the Toulouse and Carcassonne versions; stick to the recipe for true regional character.
• Always soak dried beans overnight and cook them gently; al dente beans will absorb flavor without disintegrating during the long braise.
• Resist the urge to stir the cassoulet during cooking; the crust that forms is essential, and is traditionally broken and re-gratinated 5-7 times over several days for the most authentic result.
• Serve with a robust red wine from the southwest such as a Madiran or Corbières, alongside a simple green salad and crusty country bread.

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