This hearty Hairy Bikers Cassoulet is made with savory Toulouse sausages, tender pork belly, smoky bacon, and creamy haricot beans, all slow-cooked in a rich tomato and herb sauce. The result is a deeply comforting and flavourful one-pot stew, perfect for a cozy winter dinner. This recipe creates a generous meal, enough to satisfy 6-8 people, making it ideal for a weekend feast with family or friends.
Hairy Bikers Cassoulet Ingredients
For the Beans:
- 500g dried haricot beans
- 1 onion, peeled and halved
- 2 cloves
- 1 bay leaf
For the Cassoulet:
- 2 tbsp olive oil or duck fat
- 8 high-quality Toulouse or other meaty pork sausages
- 200g smoked bacon lardons or chopped streaky bacon
- 2 large onions, finely chopped
- 4 garlic cloves, crushed
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 250ml dry white wine
- 500ml chicken or pork stock
- 2 tsp dried mixed herbs (or 1 tbsp fresh thyme leaves)
- 4 pieces of confit duck legs (optional, but traditional)
- 75g breadcrumbs
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
How To Make Hairy Bikers Cassoulet
- Soak and cook the beans: Place the dried haricot beans in a large bowl and cover with plenty of cold water. Leave them to soak for at least 8 hours or overnight. Drain the soaked beans, place them in a large saucepan, and cover again with fresh water. Add the halved onion (with cloves stuck in it) and the bay leaf. Bring to a boil, then reduce the heat and simmer for about 1–1½ hours, or until the beans are tender. Drain, remove the onion and bay leaf, and set aside.
- Brown the meats: Heat the oil or duck fat in a large, heavy-based flameproof casserole dish over a medium-high heat. Add the sausages and cook until they are browned on all sides. Remove the sausages with a slotted spoon and set them aside. In the same dish, add the bacon lardons and cook until crisp and golden.
- Sauté the aromatics: Add the chopped onions to the dish with the bacon and cook for 5-7 minutes until softened. Stir in the crushed garlic and cook for another minute until fragrant.
- Create the sauce: Stir in the tomato purée and cook for a minute, then pour in the white wine, scraping any browned bits from the bottom of the dish. Let it bubble for a minute before adding the canned tomatoes, chicken stock, and mixed herbs.
- Simmer the cassoulet: Return the browned sausages to the dish and bring the sauce to a simmer. Reduce the heat, cover with a lid, and let it cook gently for at least 1 hour to allow the flavours to meld.
- Combine and bake: Preheat your oven to 160°C/140°C Fan/Gas 3. Stir the cooked haricot beans into the casserole. If using the confit duck, nestle the duck legs into the cassoulet.
- Add the crust and bake: In a small bowl, mix the breadcrumbs and chopped parsley together. Sprinkle this mixture evenly over the surface of the cassoulet.
- Bake to perfection: Place the casserole dish in the preheated oven, uncovered, and bake for about 1 hour. The top should be golden-brown and crisp, and the stew should be thick and bubbling. Let it rest for 10 minutes before serving.
Recipe Tips
- Soak the beans: Don’t skip the overnight soak for the dried beans. This step is crucial for ensuring they cook evenly and become perfectly tender. Using canned beans is a shortcut, but dried beans provide a better texture.
- Use good quality sausages: The flavour of your cassoulet heavily depends on the quality of the sausages. Use meaty, well-seasoned Toulouse or a similar high-quality pork sausage for the best results.
- Don’t rush the simmer: A long, slow simmer is key to developing the deep, rich flavours of the cassoulet. If you have the time, let it cook for longer than an hour on the stovetop before baking.
- Build the crust: The breadcrumb topping is a signature part of a cassoulet. For an extra crisp crust, you can drizzle a little extra olive oil or duck fat over the breadcrumbs before baking.
What To Serve With Cassoulet
A traditional French cassoulet is a complete, hearty meal in itself and requires very little accompaniment. However, to complement its richness, a simple, crisp green salad with a sharp vinaigrette dressing is the perfect partner. You could also serve it with warm, crusty bread to mop up the delicious, savory sauce. Avoid serving it with other heavy starches like potatoes.
How To Store Cassoulet Leftovers
- Refrigerate: Allow the cassoulet to cool completely before storing. Transfer it to an airtight container and it will keep in the refrigerator for up to 3 days. The flavours will often improve overnight. Reheat gently on the stovetop or in the microwave until piping hot.
- Freeze: Cassoulet freezes exceptionally well. Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. For best results, leave off the breadcrumb topping before freezing. Thaw the cassoulet overnight in the refrigerator, then reheat, add a fresh breadcrumb topping, and bake until golden.
Hairy Bikers Cassoulet Nutrition Facts
Serving Size: 1 of 8 portions
- Calories: 680 kcal
- Total Fat: 35g
- Saturated Fat: 12g
- Cholesterol: 115mg
- Sodium: 950mg
- Total Carbohydrate: 50g
- Dietary Fiber: 15g
- Sugars: 10g
- Protein: 40g
Frequently Asked Questions
- Can I use canned beans instead of dried? Yes, if you’re short on time, you can use canned haricot or cannellini beans. You will need about 3-4 cans (400g each), drained and rinsed. Add them at step 6, as they only need to be heated through with the sauce.
- What if I can’t find Toulouse sausages? If you can’t find Toulouse sausages, use any good-quality, coarse-ground pork sausage with a high meat content. A good Italian sausage or a Lincolnshire sausage would also work well.
- Is the confit duck necessary? Confit duck is traditional in many French cassoulet recipes but is not essential for a delicious result. The Hairy Bikers’ version is fantastic even without it, relying on the sausages and bacon for flavour. You could also use shredded leftover roast chicken or pork.
Hairy Bikers Cassoulet Recipe
Description
The ultimate winter comfort food, this Hairy Bikers Cassoulet is a rich, slow-cooked stew from the south of France. It’s packed with hearty sausages, bacon, and creamy beans, all simmered in a savory tomato and herb sauce and finished with a crisp breadcrumb topping.
Ingredients
Instructions
- Cook beans: Soak beans overnight. Drain, then simmer in fresh water with an onion and bay leaf for 1-1.5 hours until tender. Drain and set aside.
- Brown meats: In a large casserole dish, brown the sausages, then remove. Fry the bacon lardons until crisp.
- Make sauce: Sauté onions and garlic in the same dish. Stir in tomato purée, then deglaze with wine. Add tinned tomatoes, stock, and herbs.
- Simmer: Return sausages to the dish, cover, and simmer gently for 1 hour.
- Assemble and Bake: Preheat oven to 160°C/140°C Fan. Stir the cooked beans into the casserole. Nestle in duck legs (if using). Top with a mixture of breadcrumbs and parsley.
- Bake: Bake uncovered for 1 hour until the top is golden and crisp.
