Quick Recipe Version (TL;DR)

Yield: 6 hearty servings
Prep Time: 40 minutes (plus 8 hours bean soaking)
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 55 minutes (excluding bean soaking)

Quick Ingredients

1 lb (450 g) dried white beans (cannellini or Great Northern)
2 lb (900 g) boneless pork shoulder, cut in 1 1/2-inch cubes
8 oz (225 g) thick-cut bacon or pancetta, diced
12 oz (340 g) smoked sausage, sliced 1/2 inch thick
1 large onion, 2 carrots, 2 celery stalks, 8 cloves garlic
1 cup (240 ml) dry white wine, 1 can (14.5 oz) crushed or diced tomatoes
4 cups (950 ml) low-sodium chicken stock, 2 tbsp tomato paste
Fresh thyme, rosemary, bay leaves, parsley stems (for herb bundle)
1 1/2 cups fresh breadcrumbs, 2 tbsp butter, 1 tbsp olive oil
Kosher salt, black pepper, smoked paprika, Dijon mustard, Parmesan (optional)

Do This

1. Soak beans overnight in plenty of water. Drain, then simmer with onion, garlic, and bay leaf until just tender, about 1 hour. Season lightly with salt at the end.
2. In a heavy Dutch oven, brown bacon, pork shoulder, and sausage in batches until deeply golden. Set the meats aside, leaving the rendered fat.
3. Sauté onion, carrots, and celery in the fat until soft. Add garlic, tomato paste, smoked paprika, and Dijon; cook briefly. Deglaze with white wine, then add tomatoes and stock.
4. Tie thyme, rosemary, bay leaves, and parsley stems into a bundle. Return meats and drained beans to the pot with the herb bundle. Bring to a simmer and season.
5. Cover and bake at 325°F (165°C) for about 1 1/2 hours, until pork is very tender and beans are creamy but not falling apart.
6. Toss breadcrumbs with melted butter, olive oil, Parmesan, salt, pepper, and parsley. Scatter over the cassoulet and bake uncovered 30–45 minutes until bubbling and deeply golden.
7. Let rest 15 minutes, remove herb bundle, taste and adjust seasoning, then serve hot with crusty bread.

Why You’ll Love This Recipe

Slow-cooked pork, smoky sausage, and creamy white beans make this the ultimate cold-weather comfort dish.
Deep layers of flavor from herbs, tomatoes, wine, and bacon give a restaurant-level result with simple home-cook techniques.
A crisp, buttery breadcrumb crust contrasts beautifully with the rich, saucy beans underneath.
It reheats wonderfully, so you can cook once and enjoy cozy meals for days.

Grocery List

Produce: 2 large onions, 2 medium carrots, 2 celery stalks, 8 cloves garlic, 1 small bunch fresh parsley, fresh thyme, fresh rosemary
Dairy: Butter, Parmesan cheese (optional)
Pantry: Dried white beans, canned crushed or diced tomatoes (14.5 oz), chicken stock, dry white wine, tomato paste, Dijon mustard, smoked paprika, bay leaves, olive oil, kosher salt, black pepper, bread for breadcrumbs (or panko), crusty bread for serving (optional)
Meat: Boneless pork shoulder, thick-cut bacon or pancetta, smoked sausage (such as kielbasa, garlic sausage, or andouille)

Full Ingredients

Beans

1 lb (450 g) dried white beans (cannellini or Great Northern)
1 small onion, peeled and halved
2 cloves garlic, smashed
1 bay leaf
1 tsp kosher salt (added after beans are mostly tender)
Cold water, enough to cover beans by at least 2 inches

Pork and Sausage

2 lb (900 g) boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
8 oz (225 g) thick-cut bacon or pancetta, cut into 1/2-inch pieces
12 oz (340 g) smoked sausage (kielbasa, garlic sausage, or andouille), sliced into 1/2-inch-thick rounds
1 1/2 tsp kosher salt, divided (for seasoning the meats)
1 tsp freshly ground black pepper
1–2 tbsp olive oil, as needed for browning

Aromatics and Sauce

1 large yellow onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
2 tsp smoked paprika
1 tbsp Dijon mustard
1 cup (240 ml) dry white wine
1 can (14.5 oz / 410 g) crushed or diced tomatoes
4 cups (950 ml) low-sodium chicken stock
1 1/2 tsp kosher salt (or to taste)
1/2 tsp freshly ground black pepper (or to taste)

Herb Bundle (Bouquet Garni)

4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
Stems from 6–8 sprigs fresh flat-leaf parsley (reserve leaves for garnish)
Kitchen twine, for tying

Breadcrumb Topping

1 1/2 cups fresh coarse breadcrumbs (from rustic bread) or panko
2 tbsp unsalted butter, melted
1 tbsp olive oil
1/4 cup finely grated Parmesan cheese (optional, but delicious)
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1 tbsp finely chopped fresh parsley leaves

To Serve (Optional)

Extra chopped fresh parsley
Crusty bread, for soaking up the sauce

Slow-Cooked Pork and White Bean Cassoulet Bake – Closeup

Step-by-Step Instructions

Step 1: Soak and Par-Cook the Beans

Pick through the dried beans, discarding any stones or shriveled beans. Rinse under cold water. Place the beans in a large bowl and cover with at least 3 inches of cold water. Soak for at least 8 hours or overnight.

Drain and rinse the soaked beans, then transfer them to a large pot. Add the halved onion, smashed garlic cloves, bay leaf, and enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook, partially covered, for 45–60 minutes, until the beans are just tender but still holding their shape. Skim off any foam that rises to the surface.

Season the beans with 1 teaspoon kosher salt during the last 10 minutes of cooking. This helps them season without toughening. When done, remove from the heat, discard the onion and bay leaf, and drain the beans well. Set aside.

Step 2: Brown the Bacon, Pork, and Sausage

Preheat your oven to 325°F (165°C). Set a large, heavy Dutch oven (at least 6-quart) over medium heat.

Add the bacon or pancetta and cook, stirring occasionally, until the fat renders and the pieces are browned and crisp, about 8–10 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the fat in the pot.

Pat the pork shoulder cubes dry with paper towels, then season with about 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Increase the heat to medium-high. Working in 2–3 batches to avoid overcrowding, brown the pork on all sides in the bacon fat, 3–4 minutes per side. Add a little olive oil if the pot looks dry. Transfer browned pork to the plate with the bacon.

Add the sliced sausage to the pot and brown on both sides until nicely caramelized, 4–5 minutes. Transfer to the plate with the other meats. Leave any rendered fat in the pot; it is full of flavor for the vegetables.

Step 3: Build the Aromatic Tomato Base

Reduce the heat to medium. If there is more than about 3 tablespoons of fat in the pot, carefully spoon off the excess. Add the diced onion, carrots, and celery. Cook, stirring occasionally and scraping up any browned bits from the bottom, until the vegetables soften and start to brown at the edges, about 8–10 minutes.

Add the minced garlic and cook for 1 minute, just until fragrant. Stir in the tomato paste, smoked paprika, and Dijon mustard. Cook, stirring constantly, for 1–2 minutes; the tomato paste should darken slightly and start to stick a bit to the bottom, deepening the flavor.

Pour in the white wine. Using a wooden spoon, scrape up all the browned bits on the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce slightly. Add the crushed or diced tomatoes and the chicken stock. Stir everything together and bring to a gentle simmer.

Taste the liquid and season with about 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper to start. Remember, the flavors will concentrate in the oven, so avoid aggressively salting at this stage; you can adjust at the end.

Step 4: Combine Beans, Meats, and Herbs

While the sauce is coming up to a simmer, make your herb bundle (bouquet garni). Gather the thyme, rosemary, bay leaves, and parsley stems into a small bundle and tie them securely with kitchen twine.

Return the browned pork, bacon, and sausage (along with any accumulated juices on the plate) to the Dutch oven. Add the drained beans and gently fold everything together so the meats and beans are evenly distributed in the sauce.

Nestle the herb bundle into the mixture, pushing it down slightly so it is mostly submerged but still easy to find later. The liquid should just cover the beans and meat; if it looks dry, add a bit more stock or water. Bring the pot back to a gentle simmer on the stove.

Step 5: Slow-Bake Until Tender and Fragrant

Cover the Dutch oven with its lid and transfer it to the preheated 325°F (165°C) oven. Bake for about 1 1/2 hours. The cassoulet is ready for the next stage when the pork is very tender and the beans are creamy but still hold their shape.

Check once or twice during baking. If the liquid level seems too low (beans exposed and drying), gently stir and add a splash more stock or water. You want everything to stay moist and stewy, not soupy but definitely not dry.

After 1 1/2 hours, remove the lid. Taste the liquid and adjust with a bit more salt and pepper if needed. Remove the herb bundle if the flavors are strong enough, or leave it in for a deeper herbal note during the final bake.

Step 6: Add the Buttery Breadcrumb Topping and Finish Baking

While the cassoulet is baking uncovered, prepare the topping. In a medium bowl, combine the breadcrumbs, melted butter, olive oil, Parmesan (if using), 1/4 teaspoon kosher salt, 1/8 teaspoon pepper, and chopped parsley. Toss until the crumbs are evenly coated and slightly clumpy.

After the covered baking time (Step 5), increase the oven temperature to 350°F (175°C). Gently stir the top layer of the cassoulet once so that some beans and meat peek through the surface, then evenly scatter the breadcrumb mixture over the top in a loose, even layer.

Return the pot to the oven, uncovered, and bake for 30–45 minutes, until the top is deeply golden brown and crisp, and the cassoulet is bubbling around the edges. If the top browns too quickly, you can loosely tent with foil for the last 10–15 minutes.

Step 7: Rest, Garnish, and Serve

When the topping is beautifully browned and crisp, remove the cassoulet from the oven. Let it rest for at least 15 minutes before serving; this allows the sauce to thicken slightly and makes the flavors more cohesive.

Fish out and discard the herb bundle if it is still in the pot. Taste the beans and broth one last time and adjust seasoning with more salt and pepper if needed.

Spoon the cassoulet into warm shallow bowls, making sure each portion gets some pork, sausage, beans, and a generous amount of crunchy topping. Garnish with a sprinkle of fresh parsley. Serve hot, ideally with slices of crusty bread to mop up the rich tomato-herb broth.

Pro Tips

Do not skip soaking the beans. An overnight soak helps them cook evenly and become creamy without bursting.
Brown deeply for flavor. Take your time browning the bacon, pork, and sausage; the caramelized bits at the bottom of the pot build a much deeper sauce.
Use a wide, heavy pot. A wide Dutch oven encourages gentle evaporation and a lovely, slightly thickened sauce, while cast iron holds heat evenly.
Season in layers. Lightly salt the beans, meats, and sauce as you go, then fine-tune at the end once everything has reduced and concentrated.
Make it ahead if you can. Like many stews, this cassoulet tastes even better the next day after the flavors have melded.

Variations

Classic duck version: Add 2–4 confit duck legs during the final uncovered bake, nestling them into the beans so the skin crisps while the meat stays rich and tender.
Lighter poultry twist: Swap half the pork shoulder for boneless, skinless chicken thighs and use turkey sausage instead of pork. Reduce the final baking time by about 10–15 minutes to avoid overcooking the chicken.
Spicier cassoulet: Use spicy smoked sausage (such as hot Italian or andouille), add a pinch of red pepper flakes with the smoked paprika, and finish with a squeeze of lemon for brightness.

Storage & Make-Ahead

Let the cassoulet cool to room temperature, then transfer leftovers to airtight containers. Refrigerate for up to 4 days. The flavors actually improve after a night in the fridge. To reheat a large batch, place in a covered baking dish and warm at 325°F (165°C) for 25–30 minutes, then uncover for 10 minutes to re-crisp the topping. For individual portions, reheat gently in the microwave or on the stovetop with a splash of stock, then, if you like, sprinkle with a few fresh breadcrumbs toasted separately in a skillet.

The cassoulet also freezes well (without the breadcrumb topping). Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge, reheat in a covered dish with a little extra stock, then add fresh buttery breadcrumbs and bake uncovered until hot and crisp on top.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 780 calories, 48 g protein, 42 g fat, 48 g carbohydrates, 11 g fiber, and 1,450 mg sodium. Actual nutrition will vary based on specific brands, sausage type, and how much salt you use.

Slow-Cooked Pork and White Bean Cassoulet Bake