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Julia Child Cassoulet
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https://juliachildfans.com/julia-child-cassoulet-recipe/A legendary French bean casserole that defines southwestern France. This slow-cooked masterpiece layers white beans with pork loin, lamb shoulder, homemade sausages, and bacon, then bakes until a glorious, crackling crust forms. It is a rich, meaty, and soul-satisfying project perfect for a special celebration.
- Prep
- 45 min
- Cook
- 3 h
- Serves
- 11
- Updated
- Sep 10, 2026
Ingredients
29 items
For the Beans
- 2 lbs dry white beans (Great Northern preferred)
- 1/2 lb fresh pork rind
- 1 lb fresh bacon or lean salt pork
- 1 cup sliced onions
- 1 herb bouquet (6-8 parsley sprigs, 4 unpeeled garlic cloves, 2 cloves, 1/2 tsp thyme, 2 bay leaves tied in cheesecloth)
- to taste salt
For the Pork Loin
- 2 1/2 lbs boned pork loin, excess fat removed
For the Lamb
- 2-2 1/2 lbs boned lamb shoulder
- 4-6 Tb rendered pork fat or cooking oil
- 1 lb cracked lamb bones
- 2 cups minced onions
- 4 cloves mashed garlic
- 6 Tb tomato purée
- 1/2 tsp thyme
- 2 bay leaves
- 3 cups dry white wine
- 1 quart brown stock or beef broth
- to taste salt and pepper
For the Sausage Cakes
- 1 lb lean fresh pork
- 1/3 lb fresh pork fat
- 2 tsp salt
- 1/8 tsp pepper
- pinch allspice
- 1/8 tsp crumbled bay leaf
- 1/4 cup armagnac or cognac
- 1 small garlic clove, mashed
For the Crust
- 2 cups dry white bread crumbs
- 1/2 cup chopped parsley
- 3-4 Tb pork or goose fat
Instructions
18 steps
Cook the Beans
Quick-soak beans: Boil beans in 5 quarts water for 2 minutes. Remove from heat and let soak for 1 hour.
Prepare pork rind: Blanch in boiling water twice, cut into small triangles, and simmer for 30 minutes.
Simmer beans: Add bacon, onions, pork rind with liquid, and herb bouquet. Simmer uncovered for 1 1/2 hours until just tender.
Season and reserve: Salt to taste. Keep beans in cooking liquid. Reserve liquid when draining.
Roast the Pork Loin
Roast the pork loin to 175-180°F internal temperature. Set aside to cool and reserve the drippings.
Braise the Lamb
Dry lamb chunks and cut into 2-inch pieces. Brown in hot fat in batches on all sides, then set aside.
Brown the lamb bones in the same pot, then add the onions and soften for 5 minutes.
Return lamb and bones to the pot. Add garlic, tomato, herbs, wine, and stock. Season lightly.
Braise for 1 1/2 hours covered, either in a 325°F oven or on the stovetop. Remove meat, discard bones, and reserve the cooking liquid.
Make Homemade Sausage Cakes
Grind pork and fat using a medium blade. Beat in salt, pepper, allspice, bay leaf, armagnac, and garlic.
Test seasoning by sautéing a small piece, then adjust. Form into 2-inch cakes, brown lightly, and drain.
Flavor the Beans
Combine drained beans with lamb braising liquid and pork drippings. Simmer for 5 minutes, let stand for 10 minutes to absorb flavor, then drain and reserve all liquids.
Assemble the Cassoulet
Cut roast pork into serving chunks and slice bacon into serving pieces.
Layer in a large casserole: start with beans on the bottom, then add lamb, pork chunks, bacon slices, and sausage cakes. Repeat layering, ending with beans and sausage.
Pour meat juices and bean liquid over the layers until it reaches the top layer.
Top with breadcrumbs mixed with parsley and drizzle with fat.
Final Bake
Bring to a simmer on the stovetop, then bake in the upper third of a 375°F oven.
After 20 minutes, reduce heat to 350°F. Break the crust with the back of a spoon, pushing it into the beans, and baste with liquid. Repeat this process several times as new crusts form, leaving the final crust intact for serving. Bake for about 1 hour total.