If you love hearty, comforting meals, the Ina Garten Cassoulet Recipe is perfect. This dish is rich, full of flavor and satisfying. It is a classic French recipe that combines beans, sausage and tender meats.
Making this recipe at home is easier than it seems. Learning how to make Ina Garten Cassoulet brings delicious French cuisine to your table. With simple ingredients, you can create a cozy meal that your family will enjoy.
My Experience With This Ina Garten Cassoulet
I first made this cassoulet on a rainy weekend. The aroma of slow-cooked beans and sausage filled my kitchen. It felt like a warm hug in a dish. The combination of white beans, chicken and sausage was perfect.
Everyone at the table asked for seconds. I loved how easy it was to follow Ina Garten’s recipe. This cassoulet is both comforting and impressive, making it ideal for family meals or special gatherings.
Recipe Card info
- Recipe Name: Ina Garten Cassoulet
- Servings: 6–8
- Prep Time: 25 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 55 mins
- Course: Main Course
- Cuisine: French
- Calories: 450 kcal per serving
Equipment List
- Large Dutch oven or heavy pot
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon
- Knife
- Cutting board
- Oven
Ingredients You Need for Ina Garten Cassoulet
- 1 pound dried white beans, soaked overnight
- 1 pound chicken thighs, skin-on
- 1 pound pork sausages
- 4 slices bacon, chopped
- 1 large onion, chopped
- 3 carrots, chopped
- 4 garlic cloves, minced
- 2 cups chicken stock
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 cup breadcrumbs for topping
Step-by-Step Guide
- Preheat Oven
Set oven to 350°F (175°C) to prepare for baking the cassoulet later. - Cook the Bacon
In a Dutch oven, cook chopped bacon until crisp. Remove and set aside, keep drippings. - Brown the Sausage
Add sausages to the pot. Brown on all sides for flavor. Remove and set aside. - Brown Chicken Thighs
Season chicken with salt and pepper. Brown in same pot. Remove and set aside. - Cook Vegetables
Add onion, carrots and garlic. Cook until soft and fragrant, about 5–6 minutes. - Add Beans and Liquids
Drain soaked beans. Add beans, diced tomatoes, tomato paste and chicken stock to pot. - Season the Cassoulet
Add thyme, bay leaf, salt and pepper. Stir gently to mix all ingredients. - Layer Meats
Return chicken, sausage and bacon to the pot. Press down lightly into the bean mixture. - Bake the Cassoulet
Cover with lid and bake in preheated oven 1 hour. Check occasionally, stir gently. - Add Breadcrumb Topping
Sprinkle breadcrumbs on top. Bake uncovered 15–20 minutes until golden and crispy. - Garnish and Serve
Remove bay leaf. Sprinkle fresh parsley on top. Serve hot with a side of bread.
Tips to Make the Best Ina Garten Cassoulet
- Soak beans overnight for faster cooking and better texture.
- Use skin-on chicken thighs for extra flavor and moisture.
- Don’t skip browning the meats; it adds deep flavor.
- Add a splash of white wine for richness.
- Use fresh herbs to enhance taste and aroma.
Common Mistakes to Avoid
- Not soaking beans; they will cook unevenly.
- Overbaking can dry out the chicken and sausage.
- Skipping browning steps reduces flavor.
- Using too much salt before cooking; adjust at the end.
- Stirring too often can break beans and change texture.
Serving Suggestions
Serve this cassoulet with a fresh green salad or roasted vegetables. Crusty French bread is perfect for soaking up the rich sauce.
Pair it with a glass of dry white wine for an authentic French experience. This dish is great for cozy family dinners or special gatherings. Garnish with parsley for a fresh, colorful touch.
Variations You Can Try
- Replace chicken with duck for a traditional French flavor.
- Add smoked ham hock for extra richness.
- Use different beans like cannellini or butter beans.
- Include mushrooms for extra texture and taste.
- Add a pinch of paprika or cayenne for a spicy twist.
Storage and Reheating Tips
- Store leftovers in the fridge for up to 3 days.
- Cover tightly to keep moisture and flavor.
- Reheat in oven at 350°F for 15–20 minutes.
- Microwaving is fine but may slightly dry beans.
- Freeze for up to 1 month; thaw overnight in fridge.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 30 g |
| Carbohydrates | 40 g |
| Fat | 20 g |
| Fiber | 10 g |
Health Benefits
This cassoulet provides protein from chicken and sausage. Beans are rich in fiber, which supports digestion. Vegetables add vitamins and minerals for overall health.
Using fresh herbs improves flavor without extra salt. This dish is filling, nutritious and perfect for cold evenings.
Ina Garten Cassoulet Recipe
Ingredients
- 1 pound dried white beans soaked overnight
- 1 pound chicken thighs skin-on
- 1 pound pork sausages
- 4 slices bacon chopped
- 1 large onion chopped
- 3 carrots chopped
- 4 garlic cloves minced
- 2 cups chicken stock
- 1 can 14 oz diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup fresh parsley chopped
- 1 cup breadcrumbs for topping
Instructions
Preheat Oven
- Set oven to 350°F (175°C) to prepare for baking the cassoulet later.
Cook the Bacon
- In a Dutch oven, cook chopped bacon until crisp. Remove and set aside, keep drippings.
Brown the Sausage
- Add sausages to the pot. Brown on all sides for flavor. Remove and set aside.
Brown Chicken Thighs
- Season chicken with salt and pepper. Brown in same pot. Remove and set aside.
Cook Vegetables
- Add onion, carrots, and garlic. Cook until soft and fragrant, about 5–6 minutes.
Add Beans and Liquids
- Drain soaked beans. Add beans, diced tomatoes, tomato paste, and chicken stock to pot.
Season the Cassoulet
- Add thyme, bay leaf, salt and pepper. Stir gently to mix all ingredients.
Layer Meats
- Return chicken, sausage and bacon to the pot. Press down lightly into the bean mixture.
Bake the Cassoulet
- Cover with lid and bake in preheated oven 1 hour. Check occasionally, stir gently.
Add Breadcrumb Topping
- Sprinkle breadcrumbs on top. Bake uncovered 15–20 minutes until golden and crispy.
Garnish and Serve
- Remove bay leaf. Sprinkle fresh parsley on top. Serve hot with a side of bread.
Notes
- Soak beans overnight for faster cooking and better texture.
- Use skin-on chicken thighs for extra flavor and moisture.
- Don’t skip browning the meats; it adds deep flavor.
- Add a splash of white wine for richness.
- Use fresh herbs to enhance taste and aroma.
FAQs about Ina Garten Cassoulet
Q1: Can I make this cassoulet ahead of time?
Yes, you can prepare it the day before. Reheat slowly in the oven for best taste.
Q2: Can I use canned beans instead of dried beans?
Yes, but reduce cooking time and check liquid to prevent overcooking.
Q3: Can I use chicken breasts instead of thighs?
You can, but thighs are juicier and more flavorful for slow cooking.
Q4: Can this recipe be made in a slow cooker?
Yes, brown the meats first, then layer in slow cooker. Cook 6–8 hours low.
Final Thoughts
The Ina Garten Cassoulet Recipe is comforting, flavorful and perfect for family meals. It combines simple ingredients into an impressive dish.
Learning how to make Ina Garten Cassoulet is easy if you follow the steps carefully. Serve it hot with bread and enjoy the rich, hearty flavors. This classic French recipe will become a favorite in your home.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!