Rick Stein Cassoulet Recipe

Rick Stein’s Cassoulet is a hearty French classic that combines tender meats, creamy white beans, and aromatic herbs, slow-cooked to perfection. This rich, comforting dish is perfect for family gatherings or cozy dinners and is a true celebration of rustic, traditional cooking. With its deeply flavorful layers, this cassoulet is well worth the effort and a guaranteed crowd-pleaser.

What is Rick Stein’s Cassoulet?

Rick Stein’s Cassoulet is a traditional French dish made with a combination of meats like duck confit, sausages, and pork belly, slow-cooked with white beans in a rich tomato and herb-infused broth. Originating from the southwest of France, it’s a rustic dish that embodies the essence of slow, comforting cooking.

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Why You Should Try This Recipe

• Authentic French Flavor: Brings the rustic charm of French cuisine to your table.
• Hearty and Filling: A one-pot meal perfect for feeding a crowd.
• Make-Ahead Friendly: The flavors deepen when made in advance.
• Versatile Ingredients: Easily adaptable with different cuts of meat or beans.
• Impressive Dish: Ideal for special occasions or dinner parties.

Ingredients Needed for Rick Stein’s Cassoulet

• Duck confit: 4 pieces, for rich flavor
• Toulouse sausages: 4, or other thick pork sausages
• Pork belly: 400g, cut into chunks
• White beans (haricot or cannellini): 400g, soaked overnight or canned
• Onions: 2, finely chopped
• Garlic cloves: 4, minced
• Tomatoes: 4 large, chopped, or 400g canned tomatoes
• Tomato paste: 2 tablespoons, for depth of flavor
• Chicken stock: 750ml, to create the rich sauce
• Herbs: 1 bay leaf, 2 sprigs of thyme, and parsley for garnish
• Breadcrumbs: 100g, for the crispy topping
• Olive oil: 2 tablespoons, for cooking
• Salt and pepper: To taste

Kitchen Equipment Needed

• Large ovenproof casserole dish or Dutch oven
• Mixing bowls
• Knife and chopping board
• Wooden spoon
• Oven

Instructions to Make Rick Stein’s Cassoulet

1. Prepare the meat: Heat olive oil in the casserole dish over medium heat. Brown the duck confit, sausages, and pork belly pieces, then set aside.
2. Sauté the onions and garlic: In the same dish, cook the chopped onions and garlic until softened and golden.
3. Add tomatoes and stock: Stir in the chopped tomatoes, tomato paste, and chicken stock. Add the bay leaf and thyme for flavor.
4. Combine with beans: Add the soaked or canned white beans to the dish, mixing gently.
5. Layer the meats: Nestle the browned duck confit, sausages, and pork belly into the bean mixture. Season with salt and pepper.
6. Simmer and bake: Cover the dish and simmer on the stovetop for 20 minutes, then transfer to a preheated oven at 160°C (320°F). Bake for 2 hours.
7. Prepare the breadcrumb topping: Mix breadcrumbs with olive oil and chopped parsley. Sprinkle over the cassoulet.
8. Brown the topping: Return the dish to the oven, uncovered, for an additional 30 minutes or until the breadcrumbs are golden and crispy.
9. Serve hot: Garnish with fresh parsley and serve directly from the casserole dish.

What to Serve With Rick Stein’s Cassoulet

• Crusty French Bread: Perfect for soaking up the flavorful sauce.
• Green Salad: A light, refreshing side to balance the richness.
• Red Wine: Pairs beautifully with the deep flavors of the cassoulet.
• Steamed Vegetables: Simple sides like green beans or carrots complement the dish.

Pro Tips for Making the Best Cassoulet

• Soak beans overnight: If using dried beans, soaking ensures even cooking.
• Brown the meat well: Adds depth of flavor to the dish.
• Layer the ingredients carefully: Ensure the meats and beans absorb the rich sauce.
• Don’t skip the topping: The breadcrumb crust adds a satisfying crunch.
• Cook low and slow: This is key for tender meats and a flavorful sauce.
• Make ahead: The dish tastes even better the next day as flavors meld.

What are the Variations of Rick Stein’s Cassoulet?

• Add lamb: Replace pork belly with lamb shoulder for a different flavor.
• Vegetarian option: Use roasted vegetables and mushrooms instead of meat.
• Use different beans: Try butter beans or kidney beans for a unique twist.
• Spice it up: Add smoked paprika or chili flakes for a spicy kick.

How Do I Store Rick Stein’s Cassoulet?

• Refrigerate in an airtight container: Store for up to 3 days.
• Freeze in portions: Divide into freezer-safe containers and freeze for up to 3 months.
• Reheat gently: Warm on the stovetop or in the oven, adding a splash of stock if needed.

How Can I Make Rick Stein’s Cassoulet Healthier?

• Trim excess fat: Remove visible fat from the pork belly and sausages.
• Reduce salt: Use low-sodium stock and adjust seasoning carefully.
• Incorporate more vegetables: Add carrots, celery, or bell peppers for added nutrition.
• Use leaner meats: Substitute some of the pork with chicken thighs.

Nutrition Value (per serving):

• Calories: 450 kcal
• Protein: 30g
• Fat: 20g
• Carbohydrates: 35g
• Fiber: 8g

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Final Words

Rick Stein’s Cassoulet is a comforting and flavorful dish that’s perfect for slow cooking and sharing with loved ones. With its tender meats, creamy beans, and crispy topping, it’s a celebration of French culinary tradition. Serve with crusty bread and enjoy this hearty, satisfying meal that’s sure to become a favorite!