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This Haitian-style cassoulet is packed with flavors of homemade salt-cured pork and smoked meat chunks. | tchakayiti.com

Haitian-style cassoulet

Cassoulet is a French specialty. It’s a rich, slow-cooked white bean casserole infused with bold smoked meat flavors. Our Haitian adaptation is cooked on the stovetop. We do not bake our cassoulet like the original French version. We also serve it alongside white rice. Please note that this recipe uses a pressure cooker for both the beans and pork feet so as to speed up the cooking process.
Prep Time 3 hours
Cook Time 1 hour 27 minutes
Servings 8 servings


For the beans

  • 2 cups of white beans
  • 2 garlic cloves
  • 1 bay leaf

For the pork feet

  • 2 salt cured pig feet sliced
  • 2 bitter oranges
  • 1 bunch of thyme
  • Whole peppercorn

For the cassoulet

  • 200 g lardons ti sale
  • 13.5 oz smoked sausage
  • Fresh thyme
  • 1 piment bouc
  • 4 garlic cloves
  • 1 medium onion
  • ½ bell pepper
  • 3 bay leaves
  • 1 tomato
  • Splash of red wine
  • Cooked pork feet
  • Bouillon from the cooked pork feet
  • Cooked white beans
  • Pepper to taste


For the beans

  1. Soak the beans in water at room temperature for about 10 hours (overnight)
  2. Drain and rinse the beans. Discard the water and set aside.
  3. Add the beans to a pressure cooker, cover with water with 2 garlic cloves and 1 bay leaf

  4. Cook the beans halfway (about 15 minutes). Don’t fully cook them so as to avoid them turning into a puree in the cassoulet.

For the pig feet

  1. Soak the pig feet in water for at least 2 hours
  2. Drain and rinse the salted pig feet with water
  3. Transfer them to a pressure cooker
  4. Cover with water
  5. Add some thyme sprigs, the bitter orange juice and some peppercorn
  6. Cover and cook until fork tender (about 30 to 45 minutes)
  7. Drain. Preserve the cooking water, you will use it as broth for the cassoulet.

For the cassoulet

  1. Chop the tomato, garlic, onions and bell pepper. Set aside
  2. Slice the smoked sausage. Set aside.
  3. In a thick bottom pan, cook the lardon (ti sale)
  4. Add the garlic, onions and bell pepper, and cook in the lardon fat until translucent
  5. Add the sausages and cook, stirring occasionally, until browned all over
  6. Add the diced tomato and deglaze the pan with a splash of red wine
  7. Incorporate the pig feet. Stir well to combine.
  8. Cover with the water that cooked the pig feet
  9. Add the bay leaves and whole piment bouc
  10. Once the liquid starts simmering, add the beans
  11. Season to taste
  12. Let simmer on low for about 45 minutes to an hour until the cassoulet thickens
  13. Serve with white rice

Recipe Notes

Quick tip: You can cook the cassoulet faster by reducing a small amount of cooked beans into a puree and adding it to the mixture. Your cassoulet will thicken faster