Cassoulet Gascogne

Make a rich, slow-cooked bean casserole.


  • 450 g salt pork (trimmed of any excess fat and cut into 2.5cm/1" pieces)
  • 450 g dried white haricot beans (soaked overnight and well drained)
  • 450 g pork sausages (cut into 2.5cm/1" pieces)
  • bouquet garni (consisting of 4 sprigs parsley, 1 spray of thyme and 1 bay leaf, tied together)
  • 0.50 tsp salt
  • 8 grindings black pepper
  • for the beurre de gascogne:
  • ½ teaspoon salt
  • 8 cloves garlic (peeled)
  • 75 g butter
  • 1 tsp made mustard
  • 2 tblsp chopped parsley


  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Put the salt pork and beans in a medium-sized ovenproof casserole.
  3. Pour enough boiling water into the casserole just to cover the pork and beans.
  4. Add the bouquet garni and put on the lid.
  5. Place the casserole in the oven and cook for 3 hours, or until the beans are tender.
  6. Remove from the oven and season with the salt (if necessary) and the pepper.
  7. Stir the sausage pieces into the pork and bean mixture and return the casserole to the oven for a further 30 minutes.
  8. Meanwhile, prepare the Beurre de Gascogne.
  9. Half fill a small saucepan with water.
  10. Add the salt and place the pan over high heat.
  11. Bring the water to the boil, add the garlic cloves and boil them for 10 minutes.
  12. Using a slotted spoon, transfer the garlic cloves to a small bowl.
  13. Using a fork, mash the garlic with the butter to a smooth paste.
  14. Stir in the mustard and parsley.
  15. Remove the casserole from the oven, strain off most of the liquid and remove and discard the bouquet garni.
  16. Stir in the Beurre de Gascogne and serve immediately.


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