Hairy Bikers Cassoulet Recipe

This Hairy Bikers Cassoulet Recipe is a hearty and rustic French-inspired dish, which includes Toulouse sausages and creamy haricot beans. It’s a classic, foolproof recipe, ready in about 2 hours and 30 minutes.

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Hairy Bikers Cassoulet Recipe 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 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 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 Recipe

1. Soak and cook the beans: Soak dried haricot beans in water for at least 8 hours or overnight. Drain, then cook in a saucepan with fresh water, halved onion (with cloves), and bay leaf for 1 to 1.5 hours until tender. Drain and discard onion and bay leaf.
2. Brown the meats: Heat oil or duck fat in a large casserole dish. Brown the sausages on all sides, then remove. Add bacon lardons and cook until crisp.
3. Sauté the aromatics: Add chopped onions to the dish and cook for 5-7 minutes. Stir in garlic and cook for 1 more minute.
4. Create the sauce: Add tomato purée, cook briefly, then deglaze with white wine. Stir in chopped tomatoes, stock, and herbs. Bring to a simmer.
5. Simmer the cassoulet: Return sausages to the pot. Cover and simmer on low for at least 1 hour.
6. Combine and bake: Preheat oven to 160°C (140°C Fan / Gas 3). Stir in cooked beans and nestle in confit duck legs if using.
7. Add the crust and bake: Mix breadcrumbs and parsley. Sprinkle over cassoulet and bake uncovered for 1 hour until golden and bubbling.
8. Rest before serving: Let cassoulet rest for 10 minutes before serving to allow flavors to settle.

Recipe Tips

• Do I have to soak the beans overnight? Yes, soaking helps them cook evenly and reduces cook time.
• Can I use canned beans? Yes, but reduce simmering time and add them just before baking.
• Is duck confit necessary? It’s traditional but optional; sausages alone still make a great dish.
• How to make a crispy topping: Bake uncovered and use fresh breadcrumbs mixed with parsley.
• Can I make cassoulet ahead of time? Yes, it’s even better the next day. Reheat gently before serving.

What To Serve With Cassoulet

This filling dish pairs well with simple, fresh sides like:

• Crusty French bread
• Light green salad with vinaigrette
• Roasted root vegetables
• Braised red cabbage
• A glass of dry white wine or rustic red

How To Store Cassoulet

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat thoroughly.

Cassoulet Nutrition Facts

• Calories: 680 kcal
• Total Fat: 35g
• Saturated Fat: 12g
• Cholesterol: 115mg
• Sodium: 950mg
• Total Carbohydrate: 50g
• Dietary Fiber: 15g
• Sugars: 10g
• Protein: 40g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use different sausages in cassoulet?
Yes, any high-quality pork sausage will work if Toulouse sausages aren’t available.

Why is my cassoulet watery?
It needs time in the oven uncovered to reduce and develop a thick texture.

Can I skip the breadcrumb topping?
You can, but the golden crust adds texture and visual appeal.

How long can cassoulet be stored?
Up to 4 days in the fridge or 3 months in the freezer.

Do I need a Dutch oven?
Any large, ovenproof casserole dish works for this recipe.

Try More Recipes:

• Hairy Bikers Black Forest Cake Recipe
• Hairy Bikers BBQ Pulled Pork Recipe
• Hairy Bikers Banoffee Pie Recipe