A French miscellaneous dish built on whole ingredients.

Servings: 6
Active time: 30 min
Total time: 3 h 30 min

Organic sourcing

Carrots and onions are often pesticide-heavy, especially on the Dirty Dozen list, making them important to source organically. For meats and poultry, organic or free-range can mean better animal welfare standards.

Ingredients

• 500 g dried white beans (such as cannellini or Great Northern)
• 2 tbsp extra-virgin olive oil
• 500 g pork belly, cut into 2-inch pieces
• 350 g pork sausage, cut into chunks
• 1 large onion, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 500 g duck confit legs
• 4 cups chicken stock (ideally homemade)
• 2 bay leaves
• 1 tsp dried thyme
• 1 bouquet garni
• Salt and pepper to taste

Method

1. Soak the beans overnight in plenty of cold water.
2. Drain and rinse the beans, then place them in a large pot with fresh water.
3. Bring the pot to a boil and simmer the beans for about 1 hour until tender. Drain and set aside.
4. In a large, heavy pot, heat the olive oil over medium-high heat.
5. Brown the pork belly pieces, then remove from the pot and set aside.
6. In the same pot, brown the sausage chunks, then remove and set aside.
7. Reduce the heat to medium, add more olive oil if needed, and sauté the onion, carrots, and garlic until soft.
8. Return the meats to the pot with the vegetables and mix in the beans.
9. Add the chicken stock, duck confit, bay leaves, thyme, and bouquet garni.
10. Bring to a simmer, cover, and cook in the oven at 150°C (300°F) for 2-3 hours.
11. Uncover for the last 30 minutes to allow the top to brown lightly.

Notes

• Vegetarian sausage can replace pork sausage for a different profile.
• Cassoulet tastes better the next day; refrigerate overnight and reheat gently.
• Serve with crusty bread for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.