Cassoulet with Sausage, Pork Shoulder, and Herb-Infused Beans

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A traditional French cassoulet slow-cooked with pork shoulder, flavorful sausage, and white beans simmered in an herbaceous broth for deep, comforting flavor. This French recipe, ready in about 200 minutes, pairs dried navy beans, pork shoulder, cut into 1-inch cubes, French garlic sausage, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 670 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb dried navy beans
• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 1 lb French garlic sausage, sliced
• 1 large onion, diced
• 1 large carrot, diced
• 2 celery stalks, diced
• 5 garlic cloves, minced
• 3 tbsp tomato paste
• 5 cups chicken stock
• 5 fresh thyme sprigs
• 2 bay leaves
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 3/4 cup breadcrumbs

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Soak 1 lb dried navy beans in cold water overnight, then drain.
2. Step 2: Heat 3 tbsp olive oil in a heavy ovenproof pot over medium-high heat. Add 1.5 lbs pork shoulder cubes and brown for 8 minutes, turning to color all sides. Remove and set aside.
3. Step 3: Add 1 lb sliced French garlic sausage to the pot and cook for 5 minutes until browned. Remove sausage and set aside.
4. Step 4: Add 1 diced large onion, 1 diced large carrot, and 2 diced celery stalks to the pot with 5 minced garlic cloves. Sauté for 7 minutes until softened and aromatic.
5. Step 5: Stir in 3 tbsp tomato paste and cook for 3 minutes to deepen flavors.
6. Step 6: Return pork shoulder and sausage to the pot. Add soaked beans, 5 cups chicken stock, 5 sprigs fresh thyme, and 2 bay leaves. Season with 2 tsp salt and 1 tsp black pepper.
7. Step 7: Bring to a simmer, then cover and transfer to a 325°F oven. Cook for 2.5 to 3 hours until beans are tender and meat is falling apart.
8. Step 8: Remove from oven, discard thyme sprigs and bay leaves. Sprinkle 3/4 cup breadcrumbs evenly on top.
9. Step 9: Place under broiler for 4-6 minutes until the crust is deeply browned and crackly.
10. Step 10: Let rest 10 minutes before serving to allow sauce to thicken and flavors to meld.