Difficulty Level: easy
The one thing everyone looks forward to on a cold-day is a hot homemade meal. This bean and meat casserole recipe ticks those boxes, and more.
It’s packed with delicious duck, tender pork, soft flavor soaked beans, and hearty veggies. It’s a crowd pleaser whether you’re cooking a midweek family meal, or a gathering of friends.
The dish is known as cassoulet in south France, and is a slow-cooked feast that’s easy to prep. Don’t let the long cook time put you off, once prepped, those three hours are mostly spent with your feet up watching TV.
Beyond the great taste, this dish is a winner when it comes to feeding many mouths. All you need to do is add some mashed potatoes, or even baked potatoes, and you’re all set. If you’re cutting out white potato, consider upping the amount of beans, as that’s the secret ingredient doing most of the stomach-filling in this recipe.
If this slow-cooked casserole made with white beans, sausages, and duck confit sounds perfect for your next cold evening, check out the ingredients and steps below.
Casserole Ingredients
- 2 cups dried white beans, soaked overnight (400g)
- 4 duck confit legs
- 4 pork sausages
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups chicken broth (960ml)
- 1 cup tomato puree (240ml)
- 1 teaspoon dried thyme (5ml)
- 1 teaspoon dried rosemary (5ml)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Casserole Instructions
- Heat the oven to 325°F (160°C).
- In a Dutch oven or large oven-safe pot, combine the soaked beans, onion, garlic, carrots, celery, broth, tomato puree, thyme, rosemary, and bay leaves.
- Bring it to a gentle simmer.
- Nestle in the duck confit legs and the pork sausages.
- Season with salt and pepper.
- Cover the pot and move it to the oven. Cook 2.5 to 3 hours, until the beans are tender and the meat is very soft.
- Pull out the bay leaves and discard them.
- Taste the broth, and adjust to taste with salt and pepper.
- Top with chopped parsley right before serving.