Main Meal Recipes > Cassoulet

How to make cassoulet:
A classic French casserole dish. It is nutritious, filling and yet elegant enough to serve at a dinner party. This recipe should provide four generous portions.


1 large onion, sliced
2 cloves of garlic, crushed
1 bay leaf
1 3/4 pints of vegetable stock
1 1/2 cups haricot beans tinned or soaked and drained freshly ground black pepper
3 tomatoes, skinned, deseeded and chopped
enough belly pork to serve four, de-skinned removed cut meat into thin strips
2 quarter joints of chicken, de-skinned and cut into slices
enough Chorizo sausage to serve four, de-skinned and diced
1 tablespoon chopped parsley
1 tablespoon tomato puree
1 tablespoon wholegrain mustard
3 tablespoons white breadcrumbs
black pepper
(see measure conversions for more information)


- Put the onion and garlic into a large saucepan with the stock, the haricot beans and the bay leaf and add some black pepper.
- Bring to the boil and simmer for 1 hour.
- Make sure the saucepan is covered.
- At the end of the hour remove the beans, onion etc. from the heat and drain, saving the stock in another container.
- Throw away the bay leaf.
- Add the tomatoes to the beans.
- Take a large casserole dish and spoon a layer of the bean and tomato mix into the bottom.
- Cover this with a layer of pork then another layer of beans.
- Season with pepper.
- Follow with a layer of chicken then a layer of beans and season again.
- Next a layer of sausage followed by a layer of beans and seasoning if you like.
- Continue in this order until all the ingredients have been used up.
- Take the saved stock and stir in the tomato puree and the mustard.
- Pour this over the Cassoulet.
- The top layer of the dish needs to be covered with stock, so you may need to make up some more.
- Sprinkle half of the breadcrumbs onto the Cassoulet and put the casserole dish covered with a lid into the oven at 150 degrees Centigrade (see temperature conversions) for 3 hours.
- Remove the casserole and carefully stir the breadcrumbs into the top layer.
- Sprinkle on the remaining breadcrumbs and cook the Cassoulet for a further 45 minutes this time uncovered.
- Serve with French bread and a green salad.