Let the cassoulet cool for 5 to 10 minutes ... or use tongs to remove the chicken and sausage to store them separately from the beans. Add a splash of water or broth when reheating if the beans ...

Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes. Take the casserole out of the oven and stir in all the beans.