Ina Garten Cassoulet Recipe

Ina Garten’s Cassoulet is a comforting, slow-cooked French dish made with beans, sausages, and tender meats like chicken or duck, all simmered in a rich, flavorful sauce. Perfect for a hearty dinner or special gathering, this recipe combines rustic charm with gourmet flavor.

What is Ina Garten Cassoulet?

Cassoulet is a classic French dish originating from the Languedoc region. It’s a slow-cooked casserole traditionally made with white beans, sausages, and meats like duck confit, pork, or lamb. Ina Garten’s version simplifies the process without sacrificing the depth of flavor, making it accessible for home cooks.

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Reasons to Try Ina Garten Cassoulet

• Rich and satisfying: A hearty dish perfect for colder months or comforting family dinners.
• Packed with flavor: Layers of smoky, savory, and aromatic flavors.
• Elegant yet rustic: An impressive meal for entertaining or special occasions.
• Make-ahead friendly: Tastes even better the next day, making it ideal for meal prep.
• Customizable: Use your preferred meats or beans for a personalized touch.

Ingredients Needed to Make Ina Garten Cassoulet

• 1 pound dried white beans (such as cannellini or Great Northern), soaked overnight
• 6 cups chicken stock
• 4 bone-in, skin-on chicken thighs
• 1/2 pound smoked pork sausage, sliced
• 1/2 pound pancetta or bacon, diced
• 1 large onion, diced
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 (14-ounce) can of diced tomatoes, drained
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper (to taste)
• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions to Prepare Ina Garten Cassoulet

Step 1: Prepare the Beans

• Soak and rinse the beans: Drain the soaked beans and rinse well.
• Cook the beans: In a large pot, combine the beans, chicken stock, and bay leaf. Bring to a boil, then reduce heat and simmer for 1 hour, or until tender. Discard the bay leaf and set the beans aside.

Step 2: Cook the Meats

• Sear the chicken: Heat a large Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and sear, skin-side down, for 4–5 minutes until golden brown. Flip and cook for another 3–4 minutes. Remove and set aside.
• Brown the sausage: In the same pot, add the sliced sausage and cook until browned. Remove and set aside.
• Cook the pancetta or bacon: Add the pancetta to the pot and cook until crispy. Remove and set aside, leaving the rendered fat in the pot.

Step 3: Sauté the Vegetables

• Cook the onion and garlic: Add the diced onion to the pot and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4: Build the Sauce

• Deglaze the pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot.
• Add the tomatoes: Stir in the diced tomatoes, tomato paste, thyme, and a pinch of salt and pepper. Let simmer for 5 minutes.

Step 5: Combine and Simmer

• Assemble the cassoulet: Return the chicken, sausage, and pancetta to the pot. Add the cooked beans and stir to combine.
• Simmer gently: Cover and simmer on low heat for 45 minutes, allowing the flavors to meld.

Step 6: Add the Breadcrumb Topping

• Prepare the topping: In a small bowl, mix the panko breadcrumbs with melted butter.
• Top the cassoulet: Sprinkle the breadcrumb mixture evenly over the cassoulet.

Step 7: Bake the Cassoulet

• Preheat the oven: Preheat your oven to 375°F (190°C).
• Bake: Transfer the pot to the oven (uncovered) and bake for 20–25 minutes, or until the topping is golden and crisp.

Step 8: Serve

• Garnish and serve: Sprinkle with fresh parsley and serve hot.

What Goes Well With Ina Garten Cassoulet

• Crusty bread: Serve with a baguette or rustic bread to soak up the sauce.
• Simple salad: Pair with a light green salad dressed with vinaigrette.
• Steamed vegetables: Complement with steamed green beans or asparagus.
• Red wine: Enjoy with a full-bodied red wine like Cabernet Sauvignon or Pinot Noir.
• Roasted potatoes: Add a side of crispy roasted potatoes for a hearty meal.

Key Tips for Making Ina Garten Cassoulet

• Use quality beans: Soak the beans overnight for the best texture and flavor.
• Sear the meats: Browning the chicken, sausage, and pancetta adds depth to the dish.
• Deglaze the pot: Scrape up the browned bits for a richer sauce.
• Layer the flavors: Simmer the cassoulet slowly to allow the flavors to meld beautifully.
• Crisp the topping: Bake uncovered for a crunchy breadcrumb layer.

Creative Variations of Ina Garten Cassoulet

• Add lamb or duck: Include lamb shanks or duck confit for a traditional twist.
• Use different beans: Substitute white beans with chickpeas or lentils.
• Spice it up: Add red pepper flakes for a touch of heat.
• Vegetarian version: Replace the meats with mushrooms and vegetable stock.
• Add herbs: Incorporate rosemary or parsley for added aroma.

Storage Guidelines for Ina Garten Cassoulet

• Refrigerate leftovers: Store in an airtight container in the refrigerator for up to 3 days.
• Reheat gently: Warm in the oven at 350°F or on the stovetop over low heat, adding a splash of stock if needed.
• Freeze for later: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make cassoulet ahead of time?

Yes, cassoulet can be made a day in advance. The flavors deepen as they rest. Reheat it gently in the oven before serving, and add the breadcrumb topping just before baking for a crispy finish.

Can I use canned beans instead of dried beans for cassoulet?

Yes, you can substitute canned beans to save time. Use about three 15-ounce cans, drain and rinse them, and reduce the simmering time accordingly.

What meat can I use instead of sausage in cassoulet?

You can replace sausage with chunks of pork shoulder, lamb shanks, or duck confit for a more traditional variation.

How do I keep the cassoulet from drying out in the oven?

Cover the dish while simmering on the stovetop and only bake uncovered for the final 20–25 minutes to crisp the topping. If needed, add a splash of chicken stock while baking to keep it moist.

Wrapping Up

Ina Garten’s Cassoulet is a comforting, hearty dish packed with bold flavors and rich textures.

Pair it with your favorite sides, and enjoy a rustic French classic made with ease!

Other Ina Garten Recipes

• Ina Garten Grilled Swordfish
• Ina Garten Roasted Rosemary Cashews
• Ina Garten Blue Cheese Crackers
• Ina Garten Cream Cheese Frosting
• Ina Garten Tzimmes

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