Easy Cassoulet Recipe - The Seasoned Mom (2024)

Jump to RecipeJump to VideoLeave a Review

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsem*nt, recommendation, testimonial, and/or link to any products or services from this website.

Enjoy an easy cassoulet recipe that comes together in a Dutch oven on the stovetop in about 1 hour. The rich, hearty casserole includes bacon, sausage, chicken, and white beans for a cozy, comforting, and flavorful dinner. Add a crusty loaf of French baguette for the ultimate cold-weather meal!

Easy Cassoulet Recipe - The Seasoned Mom (1)

How to Make an Easy Cassoulet Recipe | 1-Minute Video

Chicken Cassoulet

A traditional Cassoulet is a rich, slow-cooked French casserole made with meat, pork skin, and white beans. The texture is similar to a hearty peasant stew, while the name “cassoulet” comes from the French word for the casserole cooking dish that it was originally prepared in — a deep, round, earthenware pot with slanted sides.

An authentic cassoulet recipe can be a daunting meal to tackle for a couple of reasons. First, the ingredients. In America, we don’t have easy access to all of the common cassoulet components — such as French Tarbais beans, precooked garlic sausage, Moulard duck legs, duck fat, duck confit, pork skin, mutton, or goose. Second, a traditional cassoulet requires 2-3 days of cooking and preparation. Not something that most busy moms are willing to undertake for the average weeknight dinner!

That’s why I was so excited when I realized that I could make a shortcut Dutch oven chicken cassoulet recipe in about one hour! Inspired by a leftover turkey cassoulet that I saw in Taste of the South magazine, I created this recipe to take advantage of a store-bought rotisserie chicken (or other pre-cooked chicken). Some bacon, a couple of cans of white beans, and a package of smoked pork sausages complete the hearty, flavorful, one-pot meal.

Easy Cassoulet Recipe - The Seasoned Mom (2)

What is the difference between a casserole and a cassoulet?

A casserole is defined as a kind of stew or side dish that is cooked slowly in an oven. In America, the casserole usually has three main components: pieces of meat (such as chicken or ground meat), various chopped vegetables, and a starchy binder (such as flour, potatoes or pasta). While a traditional French cassoulet technically qualifies as a casserole, the French version is a time- and labor-intensive dish that refers to un casserole — the pot that the cassoulet is cooked in — and is quite different in texture and method from a classic American casserole. Unlike it’s creamy American counterparts, the cassoulet is closer to what we would consider a thick stew (and you don’t need to bake it in the oven).

Should cassoulet be soupy?

While a cassoulet is closer to a stew than a classic American casserole, the dish shouldn’t actually be “soupy.” Instead, you’re looking for a texture that’s somewhere between soupy and dry — without too much cooking liquid — that can be eaten with a fork. Some crusty bread on the side works perfectly for soaking up any remaining broth or juices in your bowl!

Easy Cassoulet Recipe - The Seasoned Mom (3)


Here’s a quick overview of the ingredients that you’ll need for this dish. As always, the complete recipe with measurements and specific instructions is included in the box at the bottom of this post.

  • Bacon and smoked sausage: creates a smoky, flavorful base for the dish.
  • Onion, bell pepper, celery, and garlic: classic aromatics that add savory flavor to the dish. You’ll need about 1-2 garlic cloves to equal 1 teaspoon minced or pressed.
  • Tomato paste: for a thicker consistency and rich tomato flavor.
  • Diced tomatoes: for even more flavor.
  • Chicken broth or chicken stock: the cooking liquid base of the stew. Use a homemade broth if available, or start with low-sodium broth if you’re sensitive to salt.
  • Dry white wine: such as Sauvignon Blanc, unoaked Chardonnay, or Pinot Grigio.
  • White beans: canned beans are a nice shortcut in this recipe — no need to soak them overnight or simmer them beforehand. Just drain the can and dump in the pot!
  • Chicken: a store-bought rotisserie chicken is a great shortcut. If you prefer to cook your own chicken at home, you’ll need about 1 lb. of raw boneless, skinless chicken breast or chicken thighs. You can also use bone-in meat if you prefer, and then discard the skin and chop or shred the meat into chunks to use in this recipe.
  • Red wine vinegar: a touch of acidity brightens up the dish.
  • Kosher salt and pepper: to enhance the other flavors in the dish.
  • Thyme and parsley: use fresh herbs for the best flavor.

Cassoulet Beans

We’re using canned beans in this recipe for a nice shortcut — no soaking or cooking required! I usedcannellini beans(or white kidney beans), but you can substitute with other white beans, includingnavy beans(also called Yankee beans) andGreat Northern beans.

Easy Cassoulet Recipe - The Seasoned Mom (4)

How to Make Cassoulet

This simple, rustic, one-pot meal comes together on the stovetop quickly and easily!

Easy Cassoulet Recipe - The Seasoned Mom (5)
  1. Cook bacon and sausage in a Dutch oven or large saucepan until the bacon is crispy and the sausage is browned. Remove to a plate, reserving the drippings in the pan.
  2. Sauté vegetables in the bacon drippings.
  3. Add tomato paste, tomatoes, broth, and wine. Bring to a boil.
  4. Stir in the beans, chicken, vinegar, salt, pepper, and thyme. Bring to a gentle simmer.
  5. Simmer for about 20 minutes.
  6. Return the sausage and bacon to the bean mixture. Cook and stir for 3-5 more minutes, until heated through.
  7. Add the fresh parsley or thyme leaves and serve!
Easy Cassoulet Recipe - The Seasoned Mom (6)
Easy Cassoulet Recipe - The Seasoned Mom (7)

What to Serve with Cassoulet

In France, cassoulet is not traditionally served with additional sides. That said, if you’d like to offer a couple of other options on your dinner menu, try a simple green salad tossed in balsamic vinaigrette, a loaf of crusty French baguette, or a few slices of rustic no-knead bread.

Wine Pairing

A boldly-flavored, full-bodied red wine pairs nicely with cassoulet. Look for something from the Languedoc region of France, such as robust blends involving Syrah, Grenache, and Mourvèdre. We’re not too fancy around here, though — any of your favorite red (or white) wines will be delicious with this simple, rustic meal!


Since the chicken cassoulet is rich and hearty, it’s nice to finish the meal with something light — like fresh fruit or an apple galette.

Easy Cassoulet Recipe - The Seasoned Mom (8)

Make Ahead and Storage

This is a great make ahead meal! Prepare the cassoulet in advance, cool to room temperature, and then store in an airtight container in the fridge or freezer. Leftover stew will keep in an airtight container in therefrigerator for 3-4 days.To extend the life of your cassoulet, pack the cooled leftovers in airtight containers or in freezer-safe Ziploc bags andfreeze for up to 3 months.

When ready to enjoy, thaw the frozen cassoulet in the refrigerator overnight. Reheat on the stovetop over low heat, just until warmed through. Thin with additional broth, if necessary.

Easy Cassoulet Recipe - The Seasoned Mom (9)

Recipe Variations

  • Add carrots to the vegetable medley for even more flavor. A bay leaf would also be a nice addition to the simmering pot (just remember to discard it at the end before serving).
  • I use a package of smoked turkey sausage, but you can substitute with any similar fully-cooked smoked pork, beef sausage, or kielbasa.
  • This cassoulet gets its smoky flavor from the bacon and sausage. You can use 1-2 smoked ham hocks or salt pork instead, if you like.
  • Instead of cannellini beans, use other white beans such asGreat Northern beansornavy beans. In a pinch, you can even substitute withpinto beans or chickpeas.
  • Cooking just for two? Cut the ingredients in half to prepare a smaller pot of cassoulet. Alternatively, you can make the full batch and freeze extras for another meal.
  • Instead of the parsley and thyme, season the dish with herbes de provence, if you have some. This is traditionally a blend of thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.
  • For an alcohol-free dish, use extra chicken broth instead of the wine.
Easy Cassoulet Recipe - The Seasoned Mom (10)

Tips for the Best Easy Cassoulet Recipe

  • Use the meat from a store-bought rotisserie chickenfor a shortcut.
  • If you prefer tocook your chicken at home, use about 1 lb. of raw boneless, skinless chicken breast or chicken thighs. Boil the chicken for about 15-20 minutes, or until cooked through. When cool enough to handle, chop or shred with forks and use in the recipe.
  • Use a dry, crisp white wine. Rich, oaky whites can become bitter during the cooking process, while sweeter whites add unwanted sweetness. Do not use a bottle of “cooking wine” from the grocery store, which often contain salt and other additives. Good options include Sauvignon Blanc, unoaked Chardonnay, or Pinot Grigio.
  • Garnish with fresh herbs for a bright contrast to the rich, hearty stew.
Easy Cassoulet Recipe - The Seasoned Mom (11)

More Stew Recipes to Try

  • Virginia Brunswick Stew
  • Crock Pot Chicken Stew
  • Chicken Stew
  • Dutch Oven Beef Stew
  • Chicken Bog(a Southern chicken and rice stew)
  • Autumn Harvest Pork Stew

Easy Cassoulet Recipe - The Seasoned Mom (12)

Easy Cassoulet Recipe

4.46 from 11 votes

Prep: 20 minutes minutes

Cook: 40 minutes minutes

0 minutes minutes

Total: 1 hour hour

Servings 6 people

Calories 409 kcal

Enjoy an easy Cassoulet recipe that comes together in a Dutch oven on the stovetop in about 1 hour!

Rate RecipePrint Recipe


  • 3 slices bacon, chopped
  • 13 ounces smoked sausage, sliced into ¼-inch thick rounds
  • 1 small onion, finely-diced
  • 1 green bell pepper, finely-diced
  • 2 stalks celery, finely-diced
  • 1 teaspoon minced fresh garlic
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can petite diced tomatoes, drained
  • 1 cup chicken broth
  • ½ cup dry white wine
  • 2 (14.5 ounce) cans cannellini beans, drained and rinsed
  • 2 cups cooked, diced or shredded chicken (such as the meat from a rotisserie chicken)
  • 1 teaspoon red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped fresh parsley


  • In a large Dutch oven, cook bacon and sausage over medium-high heat until bacon is crispy and sausage is browned. Use a slotted spoon to remove to a paper-towel lined plate, reserving the drippings in the pot.

  • Add the onion, bell pepper and celery to the pot. Cook, stirring frequently, until tender, about 6-8 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Stir in tomato paste and cook for 1 more minute. Add diced tomatoes, chicken broth and white wine; bring to a boil, scraping the bits from the bottom of the pot with a wooden spoon as you stir. Stir in the beans, chicken, vinegar, salt, pepper and thyme. Reduce heat to low and simmer, stirring occasionally, for about 20 minutes. Return the sausage and the bacon to the pot. Cook and stir until heated through, about 3-5 more minutes. Remove from heat, stir in parsley, and serve!



  • Use the meat from a store-bought rotisserie chickenfor a shortcut.
  • If you prefer tocook your chicken at home, use about 1 lb. of raw boneless, skinless chicken breast or thighs. Boil the chicken for about 15-20 minutes, or until cooked through. When cool enough to handle, chop or shred with forks and use in the recipe.
  • Use a dry, crisp white wine. Rich, oaky whites can become bitter during the cooking process, while sweeter whites add unwanted sweetness. Do not use a bottle of “cooking wine” from the grocery store, which often contain salt and other additives. Good options include Sauvignon Blanc, unoaked Chardonnay, or Pinot Grigio.
  • Garnish with fresh herbs for a bright contrast to the rich, hearty stew.


Serving: 1/6 of the recipeCalories: 409kcalCarbohydrates: 38gProtein: 35gFat: 11gSaturated Fat: 3gCholesterol: 85mgSodium: 985mgPotassium: 1372mgFiber: 9gSugar: 6gVitamin A: 535IUVitamin C: 32mgCalcium: 153mgIron: 6mg

Keyword: cassoulet, chicken cassoulet, easy cassoulet recipe

Course: Dinner

Cuisine: French

Author: Blair Lonergan

Don’t Forget to Share a Pic of What You Made!

Tag me on Instagram at @theseasonedmom

Easy Cassoulet Recipe - The Seasoned Mom (2024)


What are the best beans for cassoulet? ›

All the ingredients for a good cassoulet can be found in most grocery stores. Purists will argue that you need to find real tarbais beans but I have found white kidney beans work just as well. They will mention that there are 3 versions of true cassoulets (Castelnaudary, Carcassone, and Toulouse).

What is the main ingredient of the French dish cassoulet 2 word s? ›

Cassoulet served in Carcassonne, France, in a casserole sized for single serving
Place of originFrance
Main ingredientsHaricot beans with meat (typically pork, sausages, goose, duck, lamb or mutton)
Cookbook: Cassoulet Media: Cassoulet

What are the 3 regional styles of cassoulet? ›

Convention has it that the cassoulet of Castelnaudary is based largely on pork and pork rind, sausage, and (sometimes) goose; the Carcassonne variety contains leg of mutton and (occasionally) partridge; and the cassoulet of Toulouse includes fresh lard, mutton, local Toulouse sausage, and duck or goose.

What do the French serve with cassoulet? ›

You can serve cassoulet on its own with a salad and bread on the side, but it's traditional to accompany it with something colorful . . . usually greens of some sort. If you're looking for a great meal to prepare for the colder weather, try making a cassoulet.

What kind of sausage is used for cassoulet? ›

Usually Toulouse sausage is most commonly used in traditional french cassoulet, a sausage made from a blend of pork and duck meat. Chicken breast – I used boneless and skinless chicken breast but thighs can be substituted if that's all you have. Salt & pepper – To taste.

What is the creamiest white bean? ›

Also called “butterbeans”, Baby Lima beans are small, smooth, and creamy with a rich, buttery texture. They're starchier than other beans and are often used in soups, stews, succotash, and casseroles, or just cooked simply with herbs and spices.

What is special about cassoulet? ›

Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. The best versions are cooked for hours until the beans and meat meld into a dish of luxuriant, velvety richness.

What dish is similar to cassoulet? ›

Cozy up with this rich, smoky stew brimming with chorizo and buttery white beans from Asturias—any night of the week. Spain is bean country. In Castile, whole meals revolve around giant judiones, butter beans cooked in thick, bacon-scented stock.

What is cassoulet in English? ›

(ˌkæsəˈlei, French kasuːˈle) noun. a white-bean stew of French origin, often containing pork, mutton, garlic sausage, and preserved goose or duck.

What kind of beans are in cassoulet? ›

West Coast–grown from classic French Tarbais seed stock. The most famous bean for a traditional cassoulet but versatile enough to become an everyday favorite. Is it marketing or is it history? Some would argue that a cassoulet isn't a cassoulet without Tarbais beans.

What city in France is famous for cassoulet? ›

Castelnaudary is widely regarded as France's capital of cassoulet, and it's the only place in the world that can claim to hold the official recipe.

What wine goes with cassoulet? ›

The richness of the dish is balanced out by the acidity in the wine, while the buttery notes in the Chardonnay complement the texture of the beans and meat in the Cassoulet. We recommend choosing a full-bodied Chardonnay with notes of oak and vanilla, as this will complement the earthy flavours in the Cassoulet.

Is cassoulet good for you? ›

A proper cassoulet is loaded with fatty sausage, pork, duck fat, garlic, onion and salty-silky duck confit. The dish takes a full day to prepare, as the flavors are layered in and cooked low and slow. All of which is to say, cassoulet is no health food.

Does cassoulet have wine in it? ›

In the Dutch oven, arrange a layer of the bean mixture at the bottom, then the various meat, broth, and wine. End with remaining beans. Cover the top with breadcrumbs and dot with 3 tablespoons duck fat. Bake until beautifully browned and bubbly and most of the liquid has cooked away, about 1 1/2 hours.

Is cassoulet better the next day? ›

Cassoulet tends to taste even better the next day as the flavors continue to develop, making it an excellent option for leftovers.

What are cassoulet beans? ›

Cassoulet is traditionally made with dried white beans like flageolet or regional specialty beans like these ones from Tarbais.

Which beans are the best beans to eat? ›

  1. Chickpeas. Also known as garbanzo beans, chickpeas are a great source of fiber and protein. ...
  2. Lentils. Lentils are a great source of vegetarian protein and can be a good addition to soups and stews. ...
  3. Peas. Peas are also a type of legume. ...
  4. Kidney beans. ...
  5. Black beans. ...
  6. Soybeans. ...
  7. Pinto beans. ...
  8. Navy beans.

What is the best bean to use? ›

The 7 Healthiest Beans to Eat, According to Dietitians
  1. Lentils. Lentils are rich in polyphenols, plant-based compounds that have both anti-inflammatory and antioxidant properties. ...
  2. White Beans. ...
  3. Black Beans. ...
  4. Chickpeas. ...
  5. Pinto Beans. ...
  6. Red Kidney Beans. ...
  7. Lupini Beans.
Aug 14, 2023

What is the most delicious bean? ›

What Are The Best Beans To Eat
  • Chickpeas Or Garbanzo Beans.
  • Black Beans.
  • Pinto Beans.
  • Navy Beans.
  • Lentils.
  • Peas.
  • Soybeans.
  • Peanuts.
Jun 25, 2020

Top Articles
Latest Posts
Article information

Author: Fredrick Kertzmann

Last Updated:

Views: 6662

Rating: 4.6 / 5 (46 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Fredrick Kertzmann

Birthday: 2000-04-29

Address: Apt. 203 613 Huels Gateway, Ralphtown, LA 40204

Phone: +2135150832870

Job: Regional Design Producer

Hobby: Nordic skating, Lacemaking, Mountain biking, Rowing, Gardening, Water sports, role-playing games

Introduction: My name is Fredrick Kertzmann, I am a gleaming, encouraging, inexpensive, thankful, tender, quaint, precious person who loves writing and wants to share my knowledge and understanding with you.