Bring the Pyrenees on your plate with this rich cassoulet.


Serves 6

Preparation Time

Cook time

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  • 250g gammon
  • 250g small sausages
  • 100g  smoked sausage
  • 2 onions
  • 2 garlic cloves
  • 3 tomatoes
  • ½ tablespoon oil
  • freshly ground pepper
  • salt
  • 400g (170g when dry) white beans
  • 200g  (80g when dry) red beans
  • 230g (100g when dry) giant beans
  • 100ml dry white wine
  • 2 bay leaves
  • 4 cloves
  • 2 tablespoons tomato paste
  • 2 teaspoons mustard
  • 1 tablespoon molasses
  • 2 slices white bread


If using dried beans soak them overnight and drain before use. Cut the gammon into pieces. Pierce the sausages a few times, so that they do not burst. Cut the smoked sausage into slices and remove the skin. Peel the onions and garlic and chop them finely. Score the tomatoes crosswise at the core, immerse them for 6 seconds in hot water, and then chill them in ice-cold water. Peel away the skin.

Heat the oil in the casserole and fry the gammon and small sausages for 4 minutes until light brown. Season the meat with salt and freshly ground pepper. Remove the meat out of the casserole and set to one side.

Fry the onions and garlic. Cut the tomatoes into four pieces and add to the casserole along with the beans, wine, bay leaves, cloves, tomato paste, mustard and molasses. Return the meat to the casserole and let everything cook for 30 minutes on low heat. Remove the bay leaves and cloves.

Let the cassoulet cook for 2 to 2½ hours until it is done.

Crumb the bread, sprinkle the crumbs during the last 10 minutes over the dish and place under a grill to roast them in the open pot until light brown.