Ham White Bean Cassoulet (Printable)

A rustic French dish combining smoky ham, white beans, vegetables, and herbs in a slow-cooked casserole.

# Ingredient List:

→ 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 (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 & 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

# Steps:

01 - Set oven to 325°F (160°C).
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 onion, carrots, and celery to the rendered pork. Sauté for 5 to 7 minutes until vegetables soften.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add diced ham and sausage slices to the pot, cooking until lightly browned, approximately 5 minutes.
06 - Stir in tomato paste, smoked paprika, and drained tomatoes. Cook for 2 minutes, stirring frequently.
07 - Add soaked drained white beans, chicken stock, bay leaf, and thyme sprigs to the pot. Season with salt and black pepper to taste.
08 - Bring mixture to a simmer on the stovetop, then cover the Dutch oven and transfer to the preheated oven.
09 - Bake for 1 hour 30 minutes, stirring once or twice during cooking, until beans are fully tender and the mixture achieves a thick consistency.
10 - Sprinkle fresh breadcrumbs over the surface and return uncovered to the oven for 15 minutes until golden and crispy.
11 - Remove bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper as needed.
12 - Transfer cassoulet to serving dishes and garnish with fresh chopped parsley before presenting.

# Expert Advice:

01 -
  • The beans become so tender and silky they practically dissolve on your tongue, absorbing all that savory meat flavor.
  • You can make it a full day ahead, which means the flavors deepen overnight and your dinner practically cooks itself.
  • One pot, one oven, and suddenly you've got a restaurant-quality French dish that feeds six people without stress.
02 -
  • Never skip soaking the dried beans overnight—this isn't a shortcut you can skip without the beans cooking unevenly and some staying hard while others turn to mush.
  • Drain the canned tomatoes thoroughly or your cassoulet will end up watery and thin rather than thick and luxurious.
  • If you have access to a ham bone or ham hock, use that instead of diced ham for a richer, deeper flavor that cooks out into the entire dish.
03 -
  • Use a heavy Dutch oven with a tight-fitting lid so the oven heat stays consistent and the liquid doesn't evaporate too quickly.
  • If your cassoulet seems too thick after cooking, thin it with a little warm stock; if it's too thin, uncover it for the last twenty minutes so some liquid evaporates.
Go Back