The slow cooker is the perfect partner for cassoulet: long, gentle, hands-off cooking, exactly what this great South-West French dish needs. Start it in the morning, come home in the evening, and all that is left is to brown the top. Here is our slow cooker cassoulet recipe for 4 people, with the right habits for creamy beans and perfectly tender meats.
Ingredients for 4 people
Step 1
prepare the beans
The day before, soak the beans for 12 hours in plenty of cold water. On the day, drain them, cover with fresh water and boil them hard for 10 minutes before draining. This step is essential with a slow cooker: its gentle heat is not enough to properly cook dried beans that have not been boiled first.
Step 2
brown the meats
In a pan, heat the duck fat. Brown the pork shoulder cut into large cubes, then the whole Toulouse sausages. Remove them, then sauté the sliced onion and carrots for 5 minutes in the same fat, with the crushed garlic and the tomato paste.
Step 3
fill the slow cooker
Pour half of the beans into the slow cooker. Add the sautéed vegetables, the pork, the sausages and the bouquet garni, then cover with the rest of the beans. Pour in the hot chicken stock: it should just cover the beans. Season with pepper, but do not salt yet.
Step 4
let it simmer
Close the lid and cook on low for 8 hours, or on high for 4 to 5 hours. Avoid lifting the lid along the way: every opening lets heat escape and lengthens the cooking time. One hour before the end, place the confit duck legs on top so they warm through without falling apart.
Step 5
brown in the oven
Preheat the oven to 200 °C (400 °F). Taste and add salt if needed, then transfer the cassoulet to an ovenproof dish. Sprinkle with breadcrumbs, drizzle with duck fat and bake for 15 to 20 minutes, until a beautiful golden crust forms. This is what gives slow cooker cassoulet all the character of an oven-baked one.
Secrets of a great slow cooker cassoulet
Do not add too much liquid. A slow cooker lets almost nothing evaporate: stock that barely covers the beans is enough, otherwise you will end up with soup rather than cassoulet.
Always brown the meats before putting them in. The slow cooker does not brown, and those caramelized juices give the dish its depth.
Save the confit for the end. Cooked for 8 hours, it falls apart completely. Added one hour before the end, it stays whole and tender.
What about a pressure cooker or Instant Pot?
Cassoulet can also be made in a pressure cooker, multicooker or Instant Pot, in much less time. The soaked beans cook under pressure with the seared meats and the stock. Times vary from one appliance to another: follow your model's guide for cooking dried beans, then always finish with a few minutes in the oven with breadcrumbs for the crust.
No time? Ready-to-serve cassoulet
Even with a slow cooker, homemade cassoulet takes planning. For a weeknight, our canned duck confit cassoulet, made following the Castelnaudary recipe, heats up in minutes. For 4 people, choose the 1.4 kg glass jar.
And for the homemade version, our duck confit from Périgord is ready to go into the slow cooker. For the traditional oven recipe, follow our duck confit cassoulet recipe.
FAQ
Can you put dried beans straight into the slow cooker?
No. Dried beans must be soaked and then boiled for 10 minutes before going into the slow cooker. Its gentle heat is not enough to cook them properly if they have not been boiled first.
Can you use canned beans?
Yes, to save time. They are already cooked: add them only for the last 2 hours of cooking, otherwise they turn to mush. Also halve the amount of stock.
How long does cassoulet take in a slow cooker?
Allow 8 hours on low or 4 to 5 hours on high, then 15 to 20 minutes in the oven to brown the top.
Can slow cooker cassoulet be frozen?
Yes, very well. Let it cool, divide it into portions in airtight containers and freeze for up to 3 months. Reheat gently in the oven.
