Here’s a scaled-down, cozy version of French Cassoulet for Two—a rich, slow-cooked stew of white beans, savory meats, and aromatic herbs that brings the warmth of southern France to your table 🇫🇷🍲.
🧄 Ingredients (Serves 2)
- 1 cup dried white beans (or 1 can, drained)
- 2 duck legs confit (or substitute with chicken thighs)
- 2 garlic sausages or Toulouse-style sausages
- 2 oz pancetta or thick-cut bacon, diced
- ½ onion, chopped
- 1 small carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- ½ cup crushed tomatoes
- 1 cup chicken stock
- ½ cup dry white wine
- 1 bouquet garni (thyme, bay leaf, parsley tied together)
- Salt & pepper to taste
- ¼ cup breadcrumbs
- 1 tbsp duck fat or olive oil
🍳 Instructions
- Prep the beans If using dried beans, soak overnight. Simmer with bouquet garni until tender, then drain.
- Brown the meats In a Dutch oven or oven-safe skillet, sauté pancetta until crisp. Brown sausages and duck legs in the rendered fat. Set aside.
- Build the base Sauté onion, carrot, celery, and garlic until soft. Add tomatoes, wine, and stock. Simmer for 10 minutes.
- Layer the cassoulet Add beans and meats back into the pot. Season with salt and pepper. Cover and bake at 325°F (160°C) for 1½ hours.
- Add the crust Sprinkle breadcrumbs and drizzle with duck fat or olive oil. Bake uncovered for another 30 minutes until golden and bubbling.
- Serve Let rest for 10 minutes. Spoon into bowls and garnish with fresh parsley.
For a beautifully written version tailored for two, check out . Want to swap in lamb or add a smoky twist with chorizo? I’ve got riffs to make it your own.
