Ham White Bean Cassoulet (Printer version)

A comforting slow-cooked blend of smoked ham, white beans, and aromatic herbs for a rustic French stew.

# What You'll Need:

→ Meats

01 - 14 oz smoked ham, diced
02 - 7 oz pork sausage, thickly sliced
03 - 3.5 oz bacon or pancetta, diced

→ Beans

04 - 1 lb dried white beans such as cannellini or Great Northern, soaked overnight and drained

→ Vegetables

05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 1 large onion, finely chopped
08 - 4 garlic cloves, minced
09 - 1 can (14 oz) diced tomatoes, drained

→ Liquids and Seasonings

10 - 5 cups chicken stock
11 - 2 tablespoons tomato paste
12 - 2 tablespoons olive oil
13 - 1 bay leaf
14 - 4 sprigs fresh thyme or 1 teaspoon dried thyme
15 - 1 teaspoon smoked paprika
16 - Salt and black pepper to taste

→ Topping

17 - 1 cup fresh breadcrumbs, optional
18 - 2 tablespoons chopped fresh parsley for garnish

# Directions:

01 - Preheat the oven to 325°F.
02 - In a large Dutch oven or heavy casserole, heat olive oil over medium heat. Add bacon or pancetta and cook until golden and crisp, approximately 5 minutes.
03 - Add the onion, carrots, and celery. Sauté for 5 to 7 minutes, until softened and fragrant.
04 - Stir in minced garlic and cook for 1 minute more until fragrant.
05 - Add diced ham and sausage slices; cook until lightly browned, approximately 5 minutes.
06 - Stir in tomato paste, smoked paprika, and drained tomatoes. Cook for 2 minutes, stirring constantly.
07 - Add soaked and drained white beans, chicken stock, bay leaf, and thyme. Season with salt and pepper to taste.
08 - Bring mixture to a simmer. Cover the Dutch oven and transfer to the preheated oven.
09 - Bake for 1 hour 30 minutes, stirring once or twice, until beans are tender and the mixture is thick and cohesive.
10 - In the final 15 minutes, sprinkle breadcrumbs evenly over the top and bake uncovered for a crispy crust.
11 - Remove bay leaf and thyme sprigs. Taste and adjust seasoning as needed.
12 - Garnish with chopped fresh parsley and serve immediately with crusty bread.

# Expert Advice:

01 -
  • It tastes even better the next day, so you can make it ahead and impress people without sweating in the kitchen.
  • Everything goes into one pot and the oven does most of the work, leaving you free to set the table or pour a glass of wine.
  • The combination of smoky ham, tender beans, and herbs creates a flavor depth that feels far more complicated than it actually is.
02 -
  • Don't skip soaking your beans overnight, because unsoaked beans take forever to cook and have a gritty texture that will ruin the whole dish.
  • The liquid should reduce significantly during cooking, so if you see too much liquid at the end, uncover the pot for the last ten minutes and let it evaporate down to a thick, glossy sauce.
  • Taste the cassoulet before serving because cassoulets are seasoned dishes and you might need to add more salt than you expect.
03 -
  • If you have access to a ham bone or ham hock, use that instead of diced ham and add it at the beginning for even richer, deeper flavor that permeates everything.
  • Toast your breadcrumb topping separately in a pan with a little olive oil before adding it to the cassoulet so it stays crispy instead of absorbing all the liquid and turning into mush.
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