Quick Cassoulet Recipe

Easy Cassoulet

A simplified version of the French classic.  Easy enough to make even with babies in the house.

Course Main Course
Cuisine French
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8


  • 6 Cups Great Northern Beans, Cooked in Stock (we cook them in our instant pot)
  • 1 can Tomato paste
  • 1 bottle Red wine We use a dry malbec
  • 6-8 pieces Bacon
  • 2 Lamb Sausages
  • 2 Pork Sausages
  • 1 lb Pork Shoulder, cut into hunks
  • 2 cups parsnip, chopped
  • 1 cup carrots, chopped
  • 1 cup onions, chopped
  • 1 tbsp thyme preferably fresh
  • 1 tbsp rosemary preferably fresh
  • 2-3 sage leaves (optional)
  • 1 bulb garlic yes, the whole bulb
  • 1 tsp sea salt
  • 2-3 tbsp olive oil for browning all meats & veggies


  1. Cook the great northern beans if they're not already cooked.  If you're starting with dry beans, this recipe uses roughly 1 pound of dry beans.  Ideally, the beans would be cooked in a rich stock but you can use pre-cooked canned beans to save time.

  2. Simmer the can of tomato paste in the red wine to reduce slightly, and make a sauce.  Pour half the sauce over the beans and mix.  Reserve the remaining sauce to adjust moisture levels later.

  3. Cook the bacon and brown all the meats, then set aside.

  4. Cook the chopped parsnips, carrots and onions until browned in the fat from the meat.  Add a bit of olive oil if necessary to prevent sticking.

  5. Mix the cooked vegetables into the beans in a dutch oven.

  6. Layer in the meats, lining the bacon around the edges and ensuring that the sausages and pork shoulder are completely covered by beans.

  7. Add in the remaining sauce.

  8. Bake at 350 for at least an hour to allow the flavors to combine.  Preferably 2-3 hours.

  9. Top with bread crumbs and melted butter and brown using a high broiler.

  10. Serve in bowls with a crusty bread and a hearty beer.