Alli's Cassoulet

Cassoulet is one of those humble, storied French dishes I’d heard about for years, researched endlessly, and finally felt brave enough to make my own version of. It became part of a little tradition my husband Anthony and I started last Christmas. We’ve reached that stage in life where finding gifts for each other gets trickier, so instead of buying things, I gave him something we could experience together — a list of twelve countries, each paired with a signature dish.

On the first day of every month, Anthony picks a new country and its dish. So far, it’s been such a joy. In January we made Argentinean Locro, a hearty stew filled with squash and potatoes. February brought Capuns, a Swiss dumpling wrapped in chard leaves. Both were delicious, but March’s dish — Cassoulet — has been the clear favorite.

I watched videos from French chefs, read dozens of recipes, and then adapted everything into a version that works for our kitchen and our rural North Carolina pantry. Some ingredients required a little improvising, but the beans are the heart of the dish, and thankfully those were easy to find on Amazon. I hope you enjoy as much as we did!

🥣 Alli's Mountain Cassoulet

There’s a kind of magic that happens when beans, pork belly, and sausage simmer together — slow and steady, filling the kitchen with the kind of aroma that makes everyone wander in asking, “What’s cooking?” This cassoulet is my take on a French classic, inspired by family gatherings in the Blue Ridge Mountains and the kind of meals that bring people together around one big pot. It’s cozy, soulful, and worth every minute of patience.

Ingredients

½ lb dried cannellini beans
4 carrots
2 medium onions
6 cloves garlic
4 ribs celery
2 bay leaves
4 cups beef or chicken broth
1 lb pork belly
5 link sausages
2 Tbsp tomato paste
1 cup panko breadcrumbs
3 Tbsp chopped parsley
Salt and pepper to taste

Directions

1. Soak the Beans The night before, place the beans in a large bowl and cover with at least two inches of water. Let them soak overnight.

2. Cook the Beans Drain and transfer to a large stockpot. Add broth, one whole onion, two whole carrots, two ribs of celery, and bay leaves. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for about 2 hours, until tender.

3. Cook the Pork Belly and Sausages In a skillet over medium heat, render the pork belly until crisp and golden. Add sausages and cook slowly until browned and cooked through — about an hour. Slice sausages into bite-sized pieces.

4. Prepare the Aromatics Rinse the skillet and return to heat with a tablespoon of butter, olive oil, or avocado oil. Chop the remaining carrots, onion, celery, and garlic. Sauté with a pinch of salt for 5 minutes, then stir in tomato paste and cook another 2–3 minutes.

5. Combine with the Beans Remove and discard the whole vegetables and bay leaves from the bean pot, reserving the cooking liquid. Add the sautéed vegetables to the beans and stir to combine.

6. Layer the Cassoulet In a Dutch oven or clay baking pot, layer:

A few spoonfuls of the bean mixture
A portion of the cooked meats Repeat until all ingredients are used. Pour reserved bean liquid over the top until it reaches the level of the beans and meat. Add more broth or water if needed.

7. Bake Cover and bake at 300°F for 2–3 hours. With one hour remaining, uncover and sprinkle panko breadcrumbs and parsley over the top. Continue baking until golden and bubbling.

A Little Kitchen Note

This dish is pure comfort — rustic, rich, and layered with love. Serve it with crusty bread and a glass of wine, and you’ll understand why slow food is worth the wait.