Nothing warms the soul quite like a slow-braised, meaty dish on a cold winter evening. In the South of France, cassoulet reigns supreme as the ultimate comfort food. This rich, hearty dish combines tender flageolet beans with veal stock, garlic sausage, aromatic vegetables, and, often, succulent duck leg. Simmered slowly, its flavors meld into a savory masterpiece enjoyed throughout the winter months.

Cassoulet holds a special place in my heart. It’s one of my favorite meals to cook when the weather turns chilly – a dish that not only satisfies immediately but continues to develop deeper, richer flavors over a few days. There’s something magical about a meal that improves with time, making it perfect for cozy nights and hearty leftovers.

This Southern-inspired version of cassoulet is a feast of textures and flavors. Creamy great northern beans, smoky ham hocks, rich Andouille sausage, and tender chicken come together in a way that’s both hearty and elegant. With just a little prep time, this recipe transforms simple ingredients into a deeply satisfying dish. It’s perfect for meal prepping, entertaining, or savoring over a few days as the flavors deepen and become even more irresistible.

Feeds approximately 6 as an entree

– 4 cups dried great northern beans, soaked overnight in the refrigerator
– 1 large yellow onion, diced
– 2 large carrots, peeled and diced
– 4 stalks celery, diced (preferably the yellow stalks)
– 6 fresh garlic cloves, peeled, whole
– ½ pound double-smoked, thick-cut bacon cut into 1” wide pieces
– 12 cups beef or chicken broth (either will work)
– 1 small bunch of fresh thyme sprigs
– 4 fresh rosemary sprigs
– 4 bay leaves
– 1 pound Andouille sausage, cut into 1” thick pieces
– 6 bone-in, skin-on chicken thighs
– 2 ham hocks
– 1 28-ounce can whole tomatoes, drained and cut in half
– Salt and pepper
– Olive oil

Sort through the dried beans, taking care to look for small rocks or debris. Then rinse thoroughly and place in a container at least double in size. Cover with cold water by 3 inches.

Let sit for 2 hours. Then drain and cover with water again by 3 inches and place in the refrigerator overnight.

The next day, preheat a Dutch oven on medium heat with a little olive oil and season the chicken thighs with salt and pepper. Then place, skin side down, in the Dutch oven and let the chicken cook undisturbed for about 3-4 minutes, until browned on both sides. Remove the chicken and set aside.

Add the bacon and cook for about 5 minutes, stirring occasionally until most of the fat is cooked out. Add the celery, carrots, onion, and garlic, and continue to cook for an additional 5 minutes. Add the thyme, rosemary sprigs, bay leaves, and tomatoes. Add the beans, ham hocks, andouille, and broth. Season lightly with salt and pepper. (The saltiness of the broth will influence the overall seasoning, so it’s best to season lightly at first and adjust to taste once the beans are fully cooked)

Serve this hearty cassoulet with a side of creamy mashed potatoes, sautéed greens, or a crisp pear and walnut salad to balance the richness of the dish. Its versatility also makes it a wonderful choice for pairing with a loaf of crusty bread, perfect for soaking up every bit of the flavorful broth.

Cassoulet is more than just a meal – it’s an experience that invites you to slow down, savor, and share. Whether you’re cooking for loved ones or simply treating yourself to a culinary indulgence, this Southern-inspired take on a French classic is a dish that warms both body and spirit. Take your time with the preparation, and let the irresistible aromas of the braise fill your kitchen. As you enjoy each bite, you’ll understand why cassoulet has remained a timeless favorite for generations.