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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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chorizo cassoulet with parsley in a staub skillet

Easy Chorizo Cassoulet

Posted by: ari | well seasoned

This easy cassoulet recipe features chorizo instead of duck legs, and is filled to the brim with creamy white beans, canned tomatoes, pancetta, and fresh herbs. The breadcrumb topping takes it over the top! A cozy and hearty dish to keep you warm all fall and winter long.

recipe +-

Posted by: ari | well seasoned
chorizo cassoulet with parsley in a staub skillet
Print Recipe
5 from 2 votes

Easy Chorizo Cassoulet

This easy chorizo cassoulet slow bakes with white beans and canned tomatoes for a seriously hearty meal, worthy of all the hype! Sprinkle with homemade breadcrumbs for an extra crunchy topping!
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Dinner
Cuisine: French
Keyword: cassoulet, chorizo sausage, easy cassoulet recipe, how long to bake cassoulet, how to make cassoulet
Servings: 4 servings
Calories: 1278kcal
Author: ari | well seasoned


  • 1 ¼ lb chorizo sausage
  • 1 Tbsp olive oil
  • 4 oz pancetta cubed
  • 1 medium red onion about 2 cups, diced
  • 1 large shallot minced
  • 5 cloves garlic peeled and thinly sliced
  • 1 Tbsp anchovy paste
  • 1 (28 oz) canned crushed tomatoes
  • 1 (14 oz) canned cherry tomatoes
  • 2 (15 oz) canned white beans such as navy beans, cannelini beans, or northern beans
  • 2-3 sprigs fresh thyme
  • 1 dried bay leaf
  • ½ cup low-sodium chicken stock
  • 3 cups homemade pumpernickel breadcrumbs see note below
  • 6 Tbsp unsalted butter melted
  • 1 ½ tsp kosher salt divided
  • ¼ tsp freshly ground black pepper
  • zest from 1 lemon
  • fresh parsley for garnish


  • Preheat oven to 325F. Heat 1 Tbsp oil over medium heat, then add pancetta and cook until crispy on all sides, about 5 minutes. Use a slotted spoon to transfer pancetta to a paper-towel lined plate or bowl.
  • Increase heat to medium-high, then add onion and shallot. Cook 2 minutes, until translucent, then add garlic. Cook 1 minute more.
    sautéed red onion, shallots, and garlic in a skillet
  • Add anchovy paste, then use a wooden spoon to break up and dissolve. Next, add tomatoes, beans, cooked pancetta, thyme, and bay leaf, then toss gently to combine. Season with 1 tsp kosher salt and ¼ tsp freshly ground black pepper.
    canned tomatoes, white beans, pancetta, and fresh herbs in a staub pan
  • Nestle uncooked chorizo into sauce, then add ½ cup chicken stock.
    chorizo sausage in tomato and white bean mixture for cassoulet before baking
  • Meanwhile, make breadcrumbs. Combine 3 cups fresh bread crumbs with 6 Tbsp melted unsalted butter, ½ tsp kosher salt, and lemon zest, then toss to evenly coat. Sprinkle half the breadcrumb mixture evenly on top of chorizo and sauce, then bake for 1 hour. Sprinkle on remaining breadcrumbs directly on top of cassoulet, then bake an additional hour. Sprinkle with parsley, then serve immediately.
    chorizo cassoulet before baking with pumpernickel breadcrumbs


  • Chorizo and pancetta: traditional French cassoulet is made with a variety of meats -- usually pork and duck -- but you can use chicken chorizo or other types of sausage and cured meats if you prefer!
  • Tomatoes: Any type of canned  tomatoes are fine -- whole, crushed, diced, puréed. Use what you've got.
  • Beans: traditional cassoulets use dried large Tarbais or Corona beans that are soaked overnight. The beauty of this time saving cassoulet is that it's totally acceptable to use canned! You can, of course, soak beans overnight and use those instead if that's desired. 
  • Breadcrumbs: if you don't have or don't want to use homemade breadcrumbs, substitute 2 cups panko breadcrumbs. If you're using fresh, you can use any bread you have on hand -- sourdough, baguette, country loaf, whole wheat, rye!
  • Anchovies: you can substitute 2 jarred anchovies in place of anchovy paste. You'll still dissolve them with a wooden spoon in the pan before adding tomatoes.
  • Freeze: cassoulet is best enjoyed fresh, but you can assemble and freeze either before or after baking. After cooking sauce, allow to cool completely, then transfer to a casserole dish. Once cool, add uncooked chorizo and freeze without breadcrumbs. When ready to cook, defrost overnight, then top with breadcrumb mixture and bake according to cook time above. If freezing cooked cassoulet, simply defrost overnight then reheat in 325F oven until warmed through.


Calories: 1278kcal | Carbohydrates: 65g | Protein: 51g | Fat: 91g | Saturated Fat: 36g | Cholesterol: 193mg | Sodium: 3677mg | Potassium: 990mg | Fiber: 9g | Sugar: 2g | Vitamin A: 556IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 6mg
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