This is not fast food. It’s slow, soulful, and deeply ancestral—the kind of dish that fills the kitchen with purpose and perfume.
Rainy Day Cassoulet: The H&F Hearthkeeper
A love letter to the southwest of France, written in beans, broth, and fire.
Cassoulet began as a peasant dish in Castelnaudary, where beans, preserved meats, and duck fat were layered and baked low and slow in earthenware pots. It wasn’t a recipe—it was survival wrapped in comfort.
At Home & Fashion, we bring that spirit into our kitchen, using the traditional foundation—white beans, sausage, aromatics, and a buttery crumb crust—but adapt it gently for modern tools (and farmhouse moods).
Ingredients (Serves 6–8, with leftovers for days)
For the beans
- 1 lb dried white beans (Tarbais if you can find them, or Great Northern)
- 8 cups water + 1 tsp baking soda (for soaking)
- 1 bay leaf
- 4 garlic cloves, smashed
- 1 small onion, halved
- 2 sprigs thyme
For the meat
- 4 duck legs confit (or 6 bone-in skin-on chicken thighs, seared)
- 1 lb garlic or Toulouse-style sausage, sliced
- ½ lb slab bacon or pancetta, cubed
- Optional: ½ lb lamb shoulder or pork belly, cubed
For the stew base
- 1 onion, finely chopped
- 2 carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 2 Tbsp tomato paste
- 1 cup dry white wine
- 3 cups rich chicken or duck broth
- Salt, black pepper, and fresh thyme
For the topping
- 1½ cups fresh breadcrumbs
- 2 Tbsp duck fat, olive oil, or butter
- 1 garlic clove, grated
- Pinch of sea salt + chopped parsley
Instructions
1. Soak & simmer the beans
Soak beans overnight with water and baking soda. Drain and rinse.
In a large pot, simmer beans with onion, bay, garlic, and thyme until tender but not mushy—about 45–60 minutes. Drain, discard aromatics, and set aside.
2. Sear your meats
In a Dutch oven, render bacon or pancetta until golden. Remove. Brown sausage and set aside. If using raw chicken thighs instead of confit, sear skin-side down until crisp.
3. Build the stew base
Sauté onion, carrot, and celery in the fat until soft. Add garlic, tomato paste, and wine. Scrape the fond. Return all meats (except duck confit) and add the broth. Simmer 20–30 minutes until it thickens slightly.
4. Layer the cassoulet
In a deep ceramic baking dish or cast-iron pot:
- Spread a layer of beans
- Add meats (tucking duck confit legs on top)
- Cover with remaining beans
- Ladle broth to nearly cover the surface
5. Add the crust
Combine breadcrumbs with fat, garlic, parsley, and salt. Sprinkle generously over the top.
Baking (The Sacred Part)
- Bake at 325°F uncovered for 2½–3 hours.
- Every 45 minutes, gently press down the crust with the back of a spoon to re-soak. (Tradition says: break the crust seven times.)
- For a final crisp, raise the heat to 400°F for the last 10–15 minutes.
Let rest 15 minutes before serving.
H&F Serving Notes:
- Serve with a simple green salad with mustard vinaigrette
- Add a glass of dry cider, red Cahors wine, or herbal tisane
- Wrap leftovers in parchment and linen for the next day—it gets even better overnight
Why We Call It the Hearthkeeper
It’s a dish that anchors you.
That feeds not just your body, but the room itself.
It’s rain on the windows, butter in the beans, and stories that start with “back when…”
Cassoulet is the kind of meal that reminds you: slow is sacred.