Julia Child Cassoulet Recipe

Julia Child Cassoulet is the legendary French bean casserole that defines southwestern France. From Mastering the Art of French Cooking (pages 399-404), this slow-cooked masterpiece layers white beans with pork loin, lamb shoulder, homemade sausages, and bacon, then bakes until a glorious crust forms. This is not a quick dish. It’s a project, a celebration, a cassoulet recipe worthy of the name.

Julia writes: “Cassoulet is a rich combination of beans baked with meats, as much a part of southwestern France as Boston baked beans are of New England… Fortunately all the talk can be regarded as so much historical background, for an extremely good cassoulet can be made anywhere out of beans and whatever of its traditional meats are available.”

I made my first cassoulet for New Year’s Day. It took three days. When I pulled it from the oven and broke through that crackling breadcrumb crust, the smell was otherworldly. Rich, meaty, herbal, deep. My guests fell silent as they tasted. It became an annual tradition.

Julia’s truth: “A really good cassoulet is not one of the quicker dishes to make, as each element is cooked separately before it is arranged in the casserole to partake of a brief communal simmer.”

Jump to Recipe

Why You’ll Love This Recipe

• The ultimate comfort food: Rich, warming, soul-satisfying.
• Worth the effort: Flavors that quick versions simply cannot match.
• Feeds a crowd: 10-12 servings for a dinner party.
• Make-ahead friendly: Can be assembled days before baking.
• Endlessly customizable: Pork, lamb, duck, goose, sausages.

What Is Cassoulet?

Cassoulet is a slow-cooked French bean casserole from the Languedoc region of southwestern France. Named for the cassole (the traditional earthenware pot), it layers white beans with various meats: pork, lamb or mutton, sausages, and often duck or goose confit.

Three towns claim the authentic cassoulet:

• Castelnaudary: Beans, pork, and sausages only
• Toulouse: Must include confit d’oie (preserved goose)
• Carcassonne: Adds partridge and lamb

Julia’s version is adaptable: “An extremely good cassoulet can be made anywhere out of beans and whatever of its traditional meats are available.”

Julia Child Cassoulet Ingredients

From Mastering the Art of French Cooking, Vol. 1, pages 399-404. Serves 10-12.

For the Beans:

• 2 lbs (5 cups) dry white beans (Great Northern preferred)
• ½ lb fresh pork rind
• 1-lb chunk fresh bacon or lean salt pork
• 1 cup sliced onions
• Herb bouquet: 6-8 parsley sprigs, 4 unpeeled garlic cloves, 2 cloves, ½ tsp thyme, 2 bay leaves (tied in cheesecloth)
• Salt

For the Pork Loin:

• 2½ lbs boned pork loin, excess fat removed

For the Lamb:

• 2-2½ lbs boned lamb shoulder
• 4-6 Tb rendered pork fat or cooking oil
• 1 lb cracked lamb bones
• 2 cups minced onions
• 4 cloves mashed garlic
• 6 Tb tomato purée
• ½ tsp thyme, 2 bay leaves
• 3 cups dry white wine
• 1 quart brown stock or beef broth
• Salt and pepper

For the Sausage Cakes:

• 1 lb lean fresh pork
• ⅓ lb fresh pork fat
• 2 tsp salt, ⅛ tsp pepper, pinch allspice
• ⅛ tsp crumbled bay leaf
• ¼ cup armagnac or cognac
• 1 small garlic clove, mashed

For the Crust:

• 2 cups dry white bread crumbs
• ½ cup chopped parsley
• 3-4 Tb pork or goose fat

The Order of Battle

Julia says cassoulet is best made over 2-3 days of “leisurely on-and-off cooking.” Here’s how to organize:

Day 1:

• Soak and cook the beans
• Roast the pork loin
• Braise the lamb

Day 2:

• Make the sausage cakes
• Flavor the beans with meat juices
• Assemble the cassoulet

Day 3:

• Final baking with crust formation

Or do it all in one long day if you prefer.

How To Make Julia Child Cassoulet

Step 1: Cook the Beans

1. Quick-soak beans: Boil beans in 5 quarts water for 2 minutes. Remove from heat, let soak 1 hour.
2. Prepare pork rind: Blanch in boiling water twice, cut into small triangles, simmer 30 minutes.
3. Simmer beans: Add bacon, onions, pork rind with liquid, herb bouquet. Simmer uncovered 1½ hours until just tender.
4. Season and reserve: Salt to taste. Keep beans in cooking liquid. Reserve liquid when draining.

Step 2: Roast the Pork Loin

5. Roast to 175-180°F internal. Set aside to cool. Reserve drippings.

Step 3: Braise the Lamb

6. Dry lamb chunks. Cut into 2-inch pieces.
7. Brown in hot fat: In batches, on all sides. Set aside.
8. Brown bones. Add to lamb.
9. Soften onions: 5 minutes in same pot.
10. Add aromatics: Return lamb and bones. Add garlic, tomato, herbs, wine, stock. Season lightly.
11. Braise 1½ hours: Covered, in 325°F oven or on stovetop.
12. Strain and reserve: Remove meat. Discard bones. Reserve cooking liquid.

Step 4: Make Homemade Sausage Cakes

13. Grind pork and fat. Medium blade.
14. Season: Beat in salt, pepper, allspice, bay leaf, armagnac, garlic.
15. Test seasoning: Sauté a small piece, taste, adjust.
16. Form into 2-inch cakes. Brown lightly. Drain.

Step 5: Flavor the Beans

17. Combine: Pour drained beans into lamb braising liquid.
18. Add pork drippings.
19. Simmer 5 minutes. Let stand 10 minutes to absorb flavor.
20. Drain beans. Reserve all liquids.

Step 6: Assemble the Cassoulet

21. Cut roast pork into serving chunks.
22. Slice bacon into serving pieces.
23. Layer in large casserole:
    • Beans on bottom
    • Lamb, pork chunks, bacon slices, sausage cakes
    • More beans
    • Continue layering, ending with beans and sausage
24. Add liquid: Pour meat juices and bean liquid until just to top layer.
25. Top with crust mixture: Breadcrumbs mixed with parsley. Drizzle with fat.

(Can refrigerate up to 2 days before baking.)

Step 7: The Final Bake with Signature Crust

26. Bring to simmer on stovetop.
27. Bake at 375°F: Upper third of oven.
28. After 20 minutes (light crust forms): Reduce to 350°F.
29. Break the crust: With back of spoon, push crust into beans. Baste with liquid.
30. Repeat crust-breaking several times as new crust forms.
31. Leave final crust intact for serving.
32. Total baking time: About 1 hour.
33. Serve from the casserole.

The Signature Crust Technique

Julia’s crust method is essential:

1. First crust forms (about 20 minutes): Break it with a spoon, push into beans.
2. Second crust forms: Break again, baste.
3. Third crust forms: Break again.
4. Final crust: Leave intact for dramatic presentation.

Breaking and reforming the crust multiple times creates layers of toasted, bean-infused breadcrumb throughout. This is not optional: it’s what makes cassoulet cassoulet.

Recipe Tips

• Fresh beans matter: Don’t use old, stale beans. They won’t soften properly.
• Layering builds flavor: Each layer contributes to the whole.
• Control the liquid: Should come just to top of beans, not above.
• Low, slow baking: 350°F after initial browning prevents burning.
• The crust is sacred: Breaking and reforming develops flavor. Leave only the last one.
• Rest before serving: Let sit 10 minutes after removing from oven.

Shortcut Options

Store-bought duck confit: Use instead of or in addition to pork loin. Scrape off fat, brown lightly, layer in.

Polish sausage: Substitute for homemade sausage cakes. Simmer with beans 30 minutes, slice, layer in.

Skip the pork rind: You’ll lose some body in the sauce, but it still works.

Two-day version: Cook beans and braise lamb Day 1. Assemble and bake Day 2.

Serving Suggestions

Julia advises: “Any cassoulet worthy of the name is not a light dish, and is probably best served as a noontime dinner.”

Before: Clear soup, oysters, or nothing

With: A green salad alongside or after

After: Fresh fruit only

Wine: Strong dry rosé, white wine, or young full-bodied red (Cahors, Côtes du Rhône)

Make-Ahead Strategy

Up to 3 days ahead: Complete through Step 25. Refrigerate.

Day of serving: Bring to room temperature (1 hour). Proceed with final baking.

Reheating leftovers: Add a splash of broth. Bake covered at 350°F until heated through.

How To Store

Refrigerator: Covered, up to 5 days. Flavors continue to melt.

Freezer: Up to 3 months. Thaw overnight. Reheat with extra liquid.

Nutrition Facts

Per serving (about 1½ cups):

• Calories: 850 kcal
• Protein: 52g
• Total Fat: 45g
• Saturated Fat: 16g
• Carbohydrates: 55g
• Fiber: 12g
• Sugar: 4g
• Sodium: 980mg
• Cholesterol: 145mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child, pages 399-404

– Claire