Recipe Cassoulet

Have you always wanted to enjoy a good home-made cassoulet? With our simple cassoulet recipe, this Languedoc speciality has never been so easy to cook.

Cassoulet en conserve
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Preparation time:
1h30 + 12h soaking time
Heat treatment time:
1L jars: 1h30 - 2 and 3L jars: 2h
Shelf life:
12 months
Community rating:


Number of persons: 8 to 10 servings
  • 1 kg dried white beans 
  • 4 pieces of confit goose or duck
  • 400 g fresh pork rind, cut into strips, seasoned with pepper 
  • 2 andouillette sausages or 4 Toulouse sausages 
  • 1 bouquet garni 
  • 2 onions
  • 4 tomatoes
  • Salt and Pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  1. Soak the dried beans in water for 12 hours, then drain.
  2. In a large saucepan, fry the onions and tomatoes, then add the beans, pork rind, bouquet garni and sausages. Cover with water, bring to the boil, then simmer for 1 hour.
  3. Fill Le Parfait Super jars with pieces of confit goose or duck and the bean stew, up to 2 cm below the brim.
  4. Seal tightly and proceed immediately to the heat treatment: 1 h 30 min at 100°C. for 1 litre jars, 2 hours for 2 and 3 litre jars.


Legend has it that Cassoulet was born in the city of Castelnaudary during the Hundred Years’ War (1337 – 1453). It is said that the starved and besieged inhabitants gathered all the available food and cooked an enormous stew to reinvigorate the soldiers, eventually driving the English away and liberating the city. The name Cassoulet comes from the casserole dish in which the dish simmers.

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1 comment

je rajoute aux ingrédients une tranche par personne de saucisson à l’ail et une tranche de poitrine de porc fumée pour 4 personnes

Evelyne larrée

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