Ham White Bean Cassoulet (Printable Version)

Slow-cooked French dish with smoky ham, white beans, and a blend of herbs for a rich, hearty meal.

# 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 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 & 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

# Step-by-Step Instructions:

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 translucent.
04 - Stir in minced garlic and cook for 1 minute, until fragrant.
05 - Add diced ham and sliced sausage, cooking until lightly browned, approximately 3 to 4 minutes.
06 - Stir in tomato paste, smoked paprika, and drained tomatoes. Cook for 2 minutes, stirring constantly.
07 - Add soaked and drained beans, chicken stock, bay leaf, and thyme. Season with salt and pepper to taste.
08 - Bring the mixture to a simmer on the stovetop. Cover and transfer to the preheated oven.
09 - Bake for 1 hour 30 minutes, stirring once or twice, until beans are tender and the mixture reaches a thick, cohesive consistency.
10 - In the final 15 minutes, sprinkle breadcrumbs evenly over the surface and bake uncovered to achieve a crispy golden crust.
11 - Remove bay leaf and thyme sprigs from the casserole. Taste and adjust seasoning with salt and pepper as needed.
12 - Garnish with chopped fresh parsley immediately before serving.

# Expert Advice:

01 -
  • It tastes even better the next day, which means less stress and more flavor if you're cooking ahead.
  • The combination of three different pork products creates a depth that somehow feels luxurious without fussing over technique.
  • One Dutch oven, mostly hands-off oven time, and you've fed six people something restaurant-worthy.
02 -
  • Soaking the beans overnight is non-negotiable because it prevents them from splitting apart during the long cooking time and makes them digest more easily.
  • Don't skip the initial browning of the meat and soffritto because that's where the caramelization happens that makes cassoulet taste expensive and complex.
  • The cassoulet will taste noticeably better the next day when the flavors have settled and married together, so make it ahead if you can.
03 -
  • If your beans are still tough after 1 hour 30 minutes, the oven temperature might be running cool, so just give it another 15 to 20 minutes and don't stress.
  • Make the cassoulet a full day ahead, cover it, refrigerate it, and reheat it gently on the stovetop so the flavors deepen and the texture becomes even creamier.
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