John. that looks like the best thing that's ever been cooked. We had a low dollar version growing up. I remember making what my mom called white bean casserole. Us kids did the cooking, as my mother was stricken with polio. She would instruct and taste test from her bed. Anyways, I think it was one bag dried navy beans, soaked overnight, a large onion, slab bacon and kielbasa. The obvious order of cooking. Dice bacon first, fry with onions, then the rest of ingredients, and just cover with College Inn chicken broth. Season w/Bell Seasoning, oregano, garlic powder and S+P. and simmer till mom liked it, then bake. We used whatever we had for topping. Ritz crackers, grated cheeses, or sometimes we'd diced up bread and dry it in the oven with Ital. season, butter. That was over 50 years ago, and I have never made this since, but I think I'll make the cassoulet instead.

Will definitely try this....I've got nothing Toulouse! ;)

This dish is like the Foodwishes final exam.

CHEF JOHN !!!!!! I WAS COOKING AT MY PARENTS HOUSE AND FOUND A FREAKISHLY SMALL WOODEN SPOON sooooooo happy

Hey chef John ! I'm actually from Toulouse and THAT Cassoulet...looks as delicious as what I would get at home Merci pour cette vidéo ;)

Food Wishes fait un Cassoulet, et ça c'est une leçon, y compris pour moi qui suis Français. Ce qui me surprend, c'est que toutes les étapes (complexes) sont respectées, y compris les haricots tarbais. Chef John, your Cassoulet is fantastic. Bravo.

I, too, like complete control of my "meat distribution."

I make this at least six times a year and every time it keeps getting better and better.

This guys voice puts my soul at ease.

I am never making this, but I may come back here to watch it again. That was flipping amazing! Beautiful!!

I love French cuisine. It just layers flavor and texture on top of flavor and texture to create something amazing and complex. Yes, it can take a while and require more ingredients, but it's so worth it.

I made your recipe for friends who came to lunch with us yesterday, Sunday, Feb 16th, 2020. We're in Nice, so no problem acquiring the Saucisses de Toulouse or the Confit de canard. I made it the day before, of course, (no time to do this sort of thing before leaving for a church service!!) but added the breadcrumb mixture before putting it in the oven before we left for church. I set the oven at a very low temperature but jacked it up when I got back to our flat, before my wife and our guests who had stayed for the after-service reception. It was a big hit. Delicious. I'll always use this recipe. There were just the four of us so we have lots left over. I saved all the extra liquid and will use it when I warm up the cassoulet.

This recipe is exactly the reason why I love this channel so much. It takes a long time to make, needs ingredients not usually in your fridge and isn't afraid of using "unhealthy" stuff - and Chef John simply doesn't care because the end result is totally worth it. So tired of all the recipes that are like "open can, add meat, the contents of another can and cheese". Going to make this tomorrow with the goose leftovers from today's Christmas meal.

who's watching this for the second time and not even planning on ever making this? #welovechefjohnthatmuch

I made your version of cassoulet, since Julia Child's version takes a month to make. It was very rich and filling, perfect for our very cold winter. Will be made again. Thanks Chef John.

Chef John is one of my favorite people. His recipes are lovely and so informative with a dab of humor! Thanks chef John for making my day.

I just bought my first ever enamel cast iron French oven. I had to come here and tell someone! I'm so excited for when it arrives! ^_^ :D

"Speaking of hot air... the star of the show, the beans!" dead.

I love these complex, labour intensive, classic French recipes - it's real cooking! Thanks CJ!

Chef John, you make a lot of wonderful videos and literally millions of people have enjoyed and benefit from. This takes the cake, though. That recipe looks breathtaking. And, I can't wait to try it. Thank you, sir. This is wonderful to the nth degree.

I've made this several times now. It's the perfect winter comfort food for some festive occasion. A lot of work, but totally worth it. Thank you for a very accessible recipe! I live in Australia, where it is basically impossible to source Tarbais beans. The next best thing (and very close, I believe) are Great Northern Beans, which are readily available.

Congrats from France for this recipe :)

I have made cassoulet many times, it gets easier the more times you build it! Always delicious. Great method chef.

Ooooh, Chef John, thank you for breaking down this 3 day and extremely complex recipe into something very doable and so very delicious looking. I have wanted to make this for a very long time but was afraid to tackle to it and now I know that I can!

I usually hate KZfaqrs who talk in their videos with a specific pitch (like from low to high) but somehow it works for you and it actually adds to the appeal of your videos :))

My hat is off to you. I have made cassoulet twice and it is one of the most joyous winter meals you can have with a big chuck of bread and some wine and friends.

I'm from france, but I've never had a Cassoulet that looks that good. Very nice !

Chef John, yours is the BEST recipe for Cassoulet! I made this dish yesterday using chicken thighs in place of the duck confit. Yes, it took a lot of time to prepare but it was definitely worth it! Merci, merci, merci!

First, I love cassoulet. Second, I have no problem with the size of your pancetta hunks. I like my cassoulet to require at least a little bit of effort to eat, so that I don't feel entirely decadent. Third, as a man of a certain age, I was thrilled by the Jean Naté reference. That said, I personally would've gone with, "You are the Idi Amin Dada of your French counterpart to the Brazilian Feijoada."

Just in time for my nightly dose of chef John.

A wonderfully uncomplicated video. This could inspire the most amateur of cooks to attempt an otherwise, complicated dish. You make a great teacher John. Thanks.

One of my favourite dishes in the world. No one makes it like my grandma. Looks delicious!

My goodness, that looks delicious and brings back some very happy memories. I had it at an auberge in Dordogne, France decades back and it is still probably my favourite dish of all time. I had a starter of boudin blanc which was amazing. The house wine was so cheap but probably one of the best wines I've ever had. It helped that the day was perfectly sunny, the setting was rustic and I was with a beautiful young lady who was the love of my life. I hate getting old.

Wow chef John I'm so impressed with your Cassoulet skills! It looks delish! Love from Toulouse! Xx

Just made this last night. Thank you, Chef John, for the wonderful recipe! It definitely beats the NY Time Cookbook recipe that I tried several years ago. Yours is perfect!

This looks like the ultimate comfort food. Thank you Chef John.

Chef John, I haven't made cassoulet since culinary school, and I happened to have most of it in the fridge so I figured I would make some. I came on here to see if you might have some unique spin on the dish. So I watched your demo, and bam! YOU pop out one perfect, prototypical cassoulet that anyone's grandma from Toulouse would be proud to call her own. Well done. Once again, you exceed expectations.

...because typo

Chef John my name is Madonna Jeannotte I’ve been watching your videos for awhile! I just love how you talk & walk us thru your cooking videos! You have a very lovely toned voice and always love your funny lil sly jokes you give us! Can’t wait to watch more of your videos! And I want to make this because I just love any kind of beans! Thank you a true fan, Ms. Madonna Jeannotte.

Never heard of this dish....but now i gotta try it! Looked amazing

Il est beau ce cassoulet!!!!! Bravo

Oh man! Watching this in bed on a cold, rainy morning....

I love you chef John…. Don’t ever stop your wonderful videos. I just made the simplified version, came out stellar….

I've found that you've made 3 types of this food ... this one, the one in 2011 and the one in 2009 ... WOW .. just wow! ... you're so dedicated to Cassoulet ... two thumbs up!

That is a Beautiful Dish Chef! Thanks :)

I'm crying that's beautiful

One of the most memorable dinners I've ever had with my chef friend

Sure I could never make this, but it's amazing how easy Chef makes it look/sound.

One of the all time great recipes, and for once, a proper one in English. Thanks so very much.

I absolutely love this recipe. It's a bit involved, but my god it's worth it! Thank you Chef John

Oh Dear God, that looks amazing. I've always wanted to make a Cassoulet, but have found it too daunting. Thanks for demystifying it so much!

I'm literally never gonna make this! But loved watching anyway :D

I got heart palpitations just watching this.

Chef John you’re the best ! You are cooking our Cassoulet looks wonderful. I use goose fat on mine . Big hug all the way from Europe 🤗 cheers

Feel like I could taste it through the screen. I love you chef food wishes.

Ohh my gosh that looks soooo gooooooood

God, it took me 9 to 1 making this today plus yesterday's soaking XD It was GOOD

by far the best cassoulet dish ive seen online.

Man...This looks like a perfect cabin/camp meal for us !! Awesome, Thank You.

Holy Trinity of Animal Fats is my new band name. No one is allowed to use it now.

"The Jean Nate' of your Cassoulet" LMFAO

Thank you Chef John! This looks amazing. I can't wait to cook it this fall.

oh chef darling john...that is pure beauty!!....so nice to waking up with your videos!!

Uwielbiam francuska kuchnie i pańskie przepisy, świetna robota

Wow, okay. Difficult, but looks tasty enough to be worth the challenge!

This looks amazing! Love the addition of the broth as you are cooking, and at the end. I like it when it's brothier.

One of my favourite dishes. I really like your take on it. Personally I'd most likely not want to shred the duck to that degree, but I do see the point of it "coating" the other pieces when eating. Very cool.

You are the Robert Goulet of your Cassoulet!

I live with a French girl from Toulouse and she is VERY opposed to the idea of putting breadcrumbs on cassoulet to make the crust. She claims that to do it "correctly" you are supposed to caramelize to top in the oven, crack it with a spoon and repeat about 5-7 times. If you do it that way it's more like a 7-12 hour bake time rather than 3.

I have made this twice, the first time it was so delicious I couldn’t stop eating it , the second time , I threw it in the trash. So I am more than happy to have this tutorial online for reference. Once again thanks for posting. P. S. Do not substitute wine with chicken broth when deglazing vegetables.

I can't believe this is an older video.Still precious! Ty

"The Holy Trinity of animal fats." You are a God to me chef! :p

My wish? Petit Salé with lentils.

Excellent! Looking forward to picking up the ingredients for this Chef. Just finished your slow cooked 7bone chuck roast for my Sons Birthday, turned out great....thanks!

"We're finally still not even close" lmbo!!!! Love your vids and humor Chef John!

I want this as my last meal before I "shuffle off this mortal coil".

Chef please please make butter chicken!! I need a video to go off of that I can kind of understand

I've been watching your videos for about six months or so and not only are you and excellent chef but you're also hilarious!!

that looks amazing. I like your different take on the recipe. definitely have to try it next week.

4:52 Chef John can drain my beans any day 😥👌

KZfaq suggests me Mr Bean Videos after watching this. LOL =D

Why do I always watch MORE food videos when I'm hungry? This looks fabulous :)

Wow that looks so good and different. I'll have to try this one!!!

Because France!

If you are scared of by how long time this takes, most of it is just the dish sitting around by itself. Active work on this is maybe 10 min...the rest is planning and patience.

I love this mix of beans, sausages and pancetta ......all looks soooo tasty

Most amazing thing I've seen you make.

"oh that sounds good, let me click on it and see if I can make a vegetarian version of it" ... HA, not.

Seems like this would be good made with a smoked ham hock instead of the pancetta.

You drive me vrasy with your recepis! Never ever better

I am planning. This is my Easter Sunday meal. After all of Lent with no meat, this will be great and they entire family will appreciate it.

Stop me if this is a bad idea, but I'm imagining Cajun cassoulet; andouille instead of Toulouse, red beans instead of white, trinity in place of mirepoix, a whole lot more cayenne- is there anything here?

That makes my beef & bean recipe look like trailer-trash cooking. (which it is, lol)

this literally made me cry, completely incredible

i like this version, the combination of meats he chooses are lovely. i've made butter beans with smoked duck breast and beef shanks in a similar fashion before ever learning about this dish. never thought to add a crust to it, but i think those fat drenched and herbed bread crumbs would take my dish to another level.

I liked it better with the typo

In France, it's considered as a very basic and simple dish. You can eat it for cheap at any pub.

Love your instructions and your selections of recipes.

I've found that this dish needs to be very moist to be really delicious. If it gets too dry, add much more cooking liquid. Done right, it's a delicious recipe. I love your videos Chef John!!!!

I'm SCREAMING how does Chef John know about Jean Nate lmaoooo