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Cassoulet de Haricots et Saucisses

This hearty dish, known as 'Cassoulet' in French, embodies the rustic flavors of traditional French cuisine, often celebrated in regions like Languedoc. It features a rich blend of tender beans, country sausages, and the savory depth of pancetta, all simmered in a fragrant chicken broth. The addition of candied orange peel adds a surprising sweetness, balancing the savory elements beautifully. Cassoulet is not just a meal; it's a cultural emblem, often served during family gatherings and festive occasions, showcasing the warmth and communal spirit of French culinary traditions. Perfect as a cozy dinner, this dish invites friends and family to share in its comforting embrace.

Main | French | Gluten-Free | Bean Stew | Pork Stew | Frying Pan | Saucepan | Bean | Carrot | Pancetta | Sausage | Sautéing | Simmering | Festive | Slow
Time to complete

Prep

15min

Cook

45min

Wait

0 minutes

Total

1h

Ingredients (Makes 4 portions)

Beans and Sausages

  • 200 g (7 oz) bean beads

Vegetables

  • 4 small onions, finely chopped
  • 2 carrots, finely diced
  • 2 garlic cloves, finely chopped

Sausages

  • 4 country sausages, fresh, cut into medium pieces

Broth

  • 1,500 ml (6 cups) chicken broth

Pork

  • 60 g (2 oz) pork pancetta, diced

Flavor Enhancers

  • 20 g (0.7 oz) candied orange peel

Herbs

  • 1/2 bunch parsley, finely chopped

Oils

  • 100 ml (3.4 fl oz) olive oil

Seasoning

  • salt, freshly ground pepper
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 9
  • Protein: 12
  • Carbohydrates: 15
  • Fiber: 4
Directions

Sauté Vegetables

  • 1. In a large saucepan, heat 40 ml (2.7 tbsp) of olive oil over medium heat. Add the chopped onions, diced carrots, and garlic, and sauté for 2 minutes until they begin to soften.

Cook Sausages and Beans

  • 2. Introduce the sausages and beans to the pot, stirring once or twice. Deglaze the mixture with the chicken broth.

Simmer

  • 3. Bring the mixture to a boil, then reduce the heat and simmer for 40-45 minutes, until the beans are tender.

Seasoning

  • 4. A few minutes before finishing, season the cassoulet with salt and freshly ground pepper.

Prepare Pancetta

  • 5. While the cassoulet simmers, heat 30 ml (2 tbsp) of olive oil in a frying pan over medium heat. Sauté the pancetta until golden brown, then add it to the pot.

Finalize the Dish

  • 6. Stir in the candied orange peel and increase the heat to medium, cooking until the juices are absorbed and the flavors meld. Adjust seasoning with salt and pepper, then mix in the chopped parsley.

Brown the Sausages

  • 7. In a separate pan, heat the remaining olive oil over high heat and sauté the prepared sausages for 4-5 minutes until browned evenly.

Serve

  • 8. Remove the sausages from the heat, slice them into pieces, and serve the cassoulet in plates topped with the sausage pieces.
Cookix's Secrets

Garnish

  • Consider garnishing with additional fresh parsley or a drizzle of olive oil before serving.

Herb Variations

  • Incorporate thyme or rosemary for additional flavor.

Ingredient Quality

  • Use high-quality sausages for the best flavor.

Make Ahead

  • Cassoulet tastes even better the next day, making it perfect for meal prep.

Spicy Twist

  • Add a pinch of chili flakes for a bit of heat.

Vegetarian Option

  • Substitute sausages with plant-based alternatives and use vegetable broth.