This dish is the food equivalent of being wrapped up in a big, woolly jumper on a grey Sunday afternoon. It’s hearty, it’s bold, and it makes the whole house smell like someone very capable is cooking — even if you’re winging it a bit (which I usually am).
I first made cassoulet on one of those weekends where the weather couldn’t make its mind up — drizzly, chilly, but not properly cold — and I needed something that felt like a hug in a bowl. The kind of dinner you can serve straight out of the pot with a spoon and a hunk of bread on the side. James Martin’s version uses pork, sausage, and beans — the holy trinity of comfort food — with a proper slow-cooked richness that just gets better the longer it simmers.
Why You’ll Love It
- Warm and filling. Like stew, but posher.
- One-pot magic. Less washing up, more flavour.
- Perfect for cold days or feeding a crowd.
- Customisable. Swap the sausage or toss in extra beans if you like.
- Leftovers reheat like a dream. Maybe even better the next day.
- Makes the house smell incredible.
Ingredients
- 2 slices of bacon
- 2 cups chopped onion
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 3 garlic cloves, minced
- ½ tsp salt
- ½ tsp black pepper
- 2 x 14.5 oz cans diced tomatoes, drained
- 2 x 15 oz cans Great Northern beans, rinsed and drained
- 1 lb pork loin, cubed (boneless, lean)
- ½ lb smoked sausage, cut into ½-inch chunks
- 8 tsp grated Parmesan
- 8 tsp chopped flat-leaf parsley
How to Make It
Start with the bacon:
Fry the bacon in a large skillet until crispy. Remove, crumble, and try not to eat it all while you’re cooking the rest.
Sauté the aromatics:
In the same pan (use that lovely bacon fat!), cook the onions, garlic, thyme, and rosemary for about 3 minutes — just until the onions are soft and your kitchen smells like a French bistro.
Build the base:
Turn off the heat. Add the tomatoes, salt, pepper, and crumbled bacon back into the pan. Give it a stir and try to stop yourself from dunking bread in it just yet.
Mash and mix the beans:
In a big bowl, mash half of the beans with a potato masher — this is what thickens everything naturally. Add in the pork, sausage, and remaining whole beans. Mix gently.
Layer it up:
Spoon half the bean mixture into your slow cooker, then add half the tomato mixture. Repeat the layers like you’re making lasagna, but… beanier.
Let it slow-cook:
Cover and cook on LOW for 5 hours. Try not to lift the lid every hour to sniff it. I know it’s tempting.
Serve it up:
Ladle into big bowls, top with Parmesan and a little parsley if you’re feeling classy. And maybe some crusty bread to soak up that rich, meaty broth.
Common Mistakes and How to Dodge Them
Why is my cassoulet watery?
You probably didn’t mash the beans enough. Next time, mash a bit more — it thickens naturally.
My pork’s tough!
It needs more time. Slow cooking is all about patience. Don’t rush it.
Can I just throw everything in at once?
Technically yes, but layering adds depth — the flavours melt together slowly and properly that way.
It’s bland!
Check your salt — tomatoes and beans soak it up. A bit more seasoning or even a splash of vinegar can wake it up.
Storage and Reheating
Fridge:
Keeps well in the fridge for up to 5 days in an airtight container. Gets even tastier the next day.
Freezer:
Freeze in portions for up to 3 months. Reheat gently for best texture.
Oven:
Cover with foil and reheat at 350°F for 25–30 mins.
Microwave:
2–3 mins on medium heat, stir halfway through — done.
Frequently Asked Questions
What’s the best sausage for cassoulet?
Smoked sausage is perfect — adds a rich, deep flavour. You can also use Toulouse or even chorizo if you want a spicy kick.
Do I need a slow cooker?
Nope — you can simmer it on the hob or in the oven at 160°C (325°F) for about 2 hours instead.
Can I make this veggie?
You can — just skip the meat and use veggie sausage and extra beans or mushrooms.
What do I serve it with?
Something crusty. Bread. Baguette. Even a baked potato works. It’s that kind of comfort food.
Nutrition Facts (Per Serving):
- Calories: 352
- Fat: 18g
- Carbs: 28g
- Protein: 23g
- Sodium: 724mg
- Sugar: 3g
- Fiber: 7g
Try More James Martin Recipes:
James Martin Sausage Cassoulet
Description
A rich and hearty slow-cooked dish full of smoky sausage, tender pork, creamy beans, and herby tomato goodness — perfect for chilly days and generous servings.
Ingredients
Instructions
- Cook bacon until crispy, crumble and set aside.
- Sauté onion, garlic, and herbs in bacon fat. Add tomatoes and bacon, mix well.
- Mash half the beans, then mix with pork, sausage, and whole beans.
- In slow cooker, layer beans and tomato mix twice.
- Cook on LOW for 5 hours.
- Spoon into bowls and top with Parmesan and parsley.
Notes
- Mash beans for a thicker, richer base.
- Add a splash of red wine for extra depth.
- Works just as well in the oven if you’re slow cooker-less.
- Don’t skip the fresh parsley — it really lifts the whole dish.