There’s nothing quite like coming home to a pot of slow cooker cassoulet that’s been bubbling away all day. This French-inspired classic is rich, hearty and made for sharing – ideal for a weekend family dinner or when you’ve friends coming round and want something impressive that doesn’t need much last-minute fuss.
This version is adapted from Thomas Keller and slow-cooked for maximum flavour with minimum effort. If you can’t get pork shoulder, pork leg or even loin will work just as well – ask your butcher to trim off the fat for you. Fancy adding some veg? A few carrots, peeled and sliced on the diagonal, are a lovely addition.
Serves 8 to 10
Ingredients
- 450 g dried cannellini or haricot beans, or 2 x 400 g tins of beans
- 1.5 kg boneless pork shoulder, cut into 2-inch pieces (your butcher can do this for you)
- Salt and freshly ground black pepper
- Olive oil
- 3 medium onions, coarsely chopped
- 500 ml dry white wine (or use stock or water if you’d rather skip the alcohol)
- 60 ml tomato purée
- 2 x 400 g tins whole plum tomatoes, drained and coarsely chopped
- 500 ml chicken stock
- 450 g fully cooked or smoked chorizo or garlic sausage links, sliced on the diagonal
- 1 garlic head, halved crosswise
- 100 g breadcrumbs
- A handful of chopped fresh flat-leaf parsley, plus extra for garnish
- Crusty bread, to serve
Method
1. If you’re using dried beans, soak them in plenty of cold water overnight. Drain and put them in a large pot with enough fresh cold water to cover by about 1 inch. Bring to the boil, skim off any scum that rises, then reduce the heat and simmer until the beans are tender but still holding their shape – about 1½ to 2 hours. Drain and set aside. (If using tinned beans, simply drain and rinse them – no need to cook them first.)
2. Meanwhile, season the pork generously with salt and pepper and set aside.
3. Heat a large frying pan with a splash of olive oil. Brown half the pork on all sides, about 7 to 8 minutes total, then transfer to the slow cooker. Repeat with the remaining pork.
4. Add the onions and a teaspoon of coarse salt to the pan and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Transfer the onion and wine mixture to the slow cooker, then stir in the tomato purée, tomatoes, stock, cooked beans, chorizo and garlic.
5. Set the slow cooker to low and cook, covered, until the pork pulls apart easily with a fork – about 8 hours, though it can take up to 10 depending on your machine. Skim off any fat and discard the garlic. Fold in the breadcrumbs and parsley, then taste and season as needed.
6. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each portion with parsley and serve with warm crusty bread.
You’ll find more family recipes on the Dinner du Jour blog, www.dinnerdujour.com.
Frequently Asked Questions
Can I use tinned beans instead of dried beans?
Yes. Two 400g tins of cannellini or haricot beans work well and save you the soaking and pre-cooking step – just drain and rinse them before adding to the slow cooker.
Can I make this without alcohol?
Absolutely. Swap the white wine for the same amount of stock or water. You’ll lose a little depth of flavour, but the dish will still be delicious.
Can I freeze slow cooker cassoulet?
Cassoulet freezes well. Let it cool completely, then store in an airtight container for up to three months. Defrost thoroughly and reheat until piping hot before serving.
What can I use instead of chorizo?
Any good-quality smoked or garlic sausage works well here if chorizo isn’t available or isn’t to your taste.
Do I need a large slow cooker for this recipe?
Given the quantity of pork, beans and liquid, a large slow cooker (around 6 litres or more) is best. If yours is smaller, you may need to reduce the quantities slightly.
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