Café Bicyclette’s Cassoulet

Yield: 4


85 g duck fat

50 mL grated garlic

1.25 kg mirepoix (diced onions, celery, carrots)

2.5 kg navy beans (already soaked in water for 24 hours)

6 cups (1.5 L) light chicken stock (less sodium or no sodium)

1 rosemary sprig, finely chopped

28 g fresh thyme

1 bay leaf

To taste salt and black pepper


  1. Using a large pot, melt duck fat on medium heat. Add garlic and mirepoix, and sauté until soft.
  2. Add beans and cook for two minutes, stirring occasionally.
  3. Add chicken stock until the bean mixture is just covered. Add rosemary, thyme and bay leaf.
  4. Bring the mixture to a boil, and then turn the heat down to medium.
  5. Cover and cook for around an hour and a half or until beans are tender. Stir constantly to prevent burning at the bottom of the pot. Note: you may need more stock while cooking. Add as needed.
  6. If you can, leave the cassoulet overnight for the flavours to combine and develop.

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