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The classic meat and bean stew certainly cooks away the time with its series of steps, but the good news is that they’re easy and the flavor is incredibly worth it. You don’t earn the title of classic unless you’re a cut above the rest! You’ll combine wonderfully creamy tarbais beans with a mirepoix of onion, celery and carrots, and simmer everything with pancetta, pork chops, Toulouse sausage and duck confit. All the delicious fat is repurposed to moisten the breadcrumb topping, resulting in an incredibly tempting buttery crunch when you pull this decadent dish from the oven! Get the recipe for Cassoulet.

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