Ham White Bean Cassoulet (Printer-friendly)

Slow-cooked French casserole with smoky ham, white beans, and herbs offers warm, hearty flavors.

# 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 (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 tbsp tomato paste
12 - 2 tbsp olive oil
13 - 1 bay leaf
14 - 4 sprigs fresh thyme or 1 tsp dried thyme
15 - 1 tsp smoked paprika
16 - Salt and black pepper to taste

→ Topping

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

# Directions:

01 - Set oven to 325°F and allow to reach temperature.
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 pot. Sauté for 5 to 7 minutes until softened and fragrant.
04 - Stir in minced garlic and cook for 1 minute, stirring constantly to prevent burning.
05 - Add diced ham and sausage slices to the pot. Cook until lightly browned, approximately 5 minutes.
06 - Stir in tomato paste, smoked paprika, and drained tomatoes. Cook for 2 minutes while stirring frequently.
07 - Add soaked and drained beans, chicken stock, bay leaf, and thyme sprigs. Season with salt and black pepper to taste.
08 - Bring the mixture to a gentle simmer over medium heat. Cover the Dutch oven with a lid and transfer to the preheated oven.
09 - Bake covered for 1 hour and 30 minutes, stirring once or twice during cooking, until beans are tender and the liquid has thickened.
10 - If using breadcrumbs, sprinkle the 1 cup of fresh breadcrumbs evenly over the surface. Bake uncovered for an additional 15 minutes until the topping is golden and crispy.
11 - Remove the bay leaf and thyme sprigs. Taste the cassoulet and adjust seasoning with additional salt and pepper as needed.
12 - Transfer to serving bowls or plates. Garnish with freshly chopped parsley and serve immediately with crusty bread.

# Expert Advice:

01 -
  • It tastes restaurant-quality but asks almost nothing of you once everything hits the oven.
  • The beans somehow taste smoky and rich without any complicated techniques, just time and good ingredients.
  • It's the kind of meal that satisfies both your stomach and your soul on days when you need both.
02 -
  • Don't skip the overnight bean soak—I learned this when my beans turned to mush halfway through cooking, and the cassoulet became soup instead of stew.
  • Taste the broth before the beans go in; this is your only real chance to adjust the seasoning, because the beans won't absorb more salt after they've already started cooking.
  • If your cassoulet seems thin after the initial bake, don't panic—simply uncover it for the last 15 to 20 minutes to let some liquid evaporate.
03 -
  • Use a Dutch oven or heavy casserole that can move from stovetop to oven without complaint—this matters more than you'd think.
  • Don't rush the browning of the bacon and meat at the beginning; those browned bits on the bottom of the pot are pure flavor that will season everything else.
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