The One hour Cassoulet for People Who Have a Tuesday

This weeknight cassoulet takes the famous French bean stew that can take three days and gets it done in about an hour. Make it this Tuesday.

00:00 Intro
00:22 How to make a 1 hour Cassoulet
05:33 Morning Walk with Kenji the Aussie Shepherd
07:14 Finishing the cassoulet crust
08:26 Tasting the dish and Kenji treat

Bone-in chicken thighs are browned until the skin turns deep gold. Then smoky bacon and pork sausages go into the same pot, and their fat softens the onion and carrot.

White wine lifts all the brown bits off the bottom. Creamy cannellini beans soak up the stock, thyme and bay, and the whole pot bakes at 375°F (190°C).

The finish is a golden breadcrumb top that crackles when the spoon goes in. Purists in Castelnaudary skip the crumbs and let the crust form over hours. This is the weeknight shortcut.

The beans bring a good hit of fibre and plant protein too, which keeps all that richness in check.

One pot, and a kitchen that smells like the south of France. It’s worth it.