Casserole

This Is the Way to Cassoulet

On a cool evening, nothing beats this French casserole of duck (and pork) and beans.
By The Epicurious Editors
  • Image may contain Plant Food Produce Pizza Vegetable Bean Stuffing and Lentil
    Romulo Yanes
    1/5

    Chorizo and Gigante Bean Cassoulet

    This Spanish riff on French cassoulet pairs large, meaty beans with fresh sausages—and cloaks it all with a crispy breadcrumb crust.

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  • Image may contain Plant Food Produce Lentil Bean and Vegetable
    Photo by Rita Maas
    2/5

    Cassoulet

    This long-cooked cassoulet is about as traditional as it gets—pair it with a glass of Burgundy for the full experience.

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  • Image may contain Plant Food Dish Meal and Produce
    Photo by Yunhee Kim
    5/5

    Pork Cassoulet

    Using spare ribs in this pork cassoulet cuts the cooking time to less than three hours.

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