In recent years cassoulet has really taken off, and we couldn’t be happier. It’s downright common to see cassoulet on menus and in magazines these days….in all manner of variations. There’s even a recently-published book of essays called “The Cassoulet Saved Our Marriage.”  We don’t promise cassoulet miracles, but we can help to dispel your fears about making it at home.  It’s a lot easier than you might imagine.

You can think of cassoulet as the French version of chili: A slow-cooked bean stew studded with tender meat that is best devoured by a crowd. It’s stick-to-your-ribs fare, and French towns compete for best cassoulet, much like a chili cook-off.

For more on the history of cassoulet, and some great photos, check this post.

We admit to being somewhat purist about our cassoulet, but that’s because Ariane comes from Auch, in Gascony, where a specific recipe is followed. In cassoulet country (as Southwest France might be called), different versions are made in different towns, and the true recipe is much disputed. Some will use lamb (a no-no in our rule book), or crumbs on the top (zut alors!), while others will–and this is only in America–use low fat meats in an attempt to save calories. Blasphemy!

But first there is the question of the bean. The D’Artagnan version of cassoulet requires French heirloom beans: The haricot Tarbais. This broad white bean has evolved perfectly for the needs of cassoulet. With a thin, delicate skin and sweet, milky flesh, the Tarbais bean is a perfect match for the rich duck leg confit and sausages our recipe contains. And the magic of Tarbais beans is that most of them will remain whole during cooking, but just enough will burst and those will thicken the cassoulet during its many hours in the oven. We won’t tell you that cannellini beans are forbidden, but consider that we began importing Tarbais beans because Ariane found no substitute for them in America.

We use only duck and pork meats, and nothing smoked. Duck leg confit, duck and Armagnac sausage, ventrèche (a French take on pancetta) and pork and garlic sausage are the meaty ingredients in our recipe, each offering a unique texture. And we never, ever use crumbs on top. With a generous amount of duck fat, cassoulet will form a natural crust of cooked beans. Ariane was taught to break the crust several times as the cassoulet cooks, to thicken the layer of crunchy beans on top.

With all these “rules” cassoulet might seem intimidating. But there’s really nothing hard about preparing a cassoulet feast. Our recipe kit provides all you need (even a French clay bowl for cooking if you like, though any sizable Dutch oven or heavy pot will do), and our easy-to-follow recipe takes the mystery out of the process.

Plus, Ariane and her good friend, Chef Pierre Landet, made a video together to show you how simple it is to make a competitive-quality cassoulet on your first try.

Really, if you can make chili, you can make cassoulet. It’s a one-pot meal that cooks slowly in the oven, with only a little attention needed. And when it’s done, you can invite family and friends to a filling and satisfying meal. The nature of cassoulet is convivial, so get a few bottles of Madiran or Malbec and set out the chairs. Any accompaniments should be light, like a green salad and fruit for dessert.