Ham White Bean Cassoulet (Print Version)

A rich blend of smoked ham, white beans, and herbs slow-cooked in a rustic French style.

# 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 - 14 oz canned 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

# How To Make It:

01 - Set oven to 325°F and allow to reach temperature.
02 - Heat olive oil in a large Dutch oven or heavy casserole 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.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
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 constantly.
07 - Add soaked and drained white beans, chicken stock, bay leaf, and thyme sprigs. Season with salt and pepper to taste.
08 - Bring mixture to a simmer on the stovetop. Cover the pot and transfer to preheated oven.
09 - Bake for 1 hour and 30 minutes, stirring once or twice during cooking, until beans are tender and mixture reaches thick consistency.
10 - In the final 15 minutes of baking, sprinkle breadcrumbs over the surface and bake uncovered for a crispy crust.
11 - Remove bay leaf and thyme sprigs from the pot. Taste the cassoulet and adjust seasoning as needed with salt and pepper.
12 - Divide cassoulet among serving bowls and garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • It's the kind of dish that actually tastes better the next day, so you can make it ahead and spend less time cooking when people arrive.
  • Once everything goes into the oven, your hands are free—no stirring or fussing for nearly two hours.
  • The smoky, layered flavors feel fancy enough for guests but require only honest, straightforward techniques.
02 -
  • Don't skip soaking the beans overnight—it's not a suggestion, it's the difference between creamy beans and ones that remain stubbornly firm even after hours in the oven.
  • The liquid should reduce to something almost glossy by the end; if your cassoulet looks watery after an hour and a half, the oven wasn't hot enough or your Dutch oven's seal was too tight.
  • Taste as you layer, not just at the finish—seasons blend differently when they have hours to marry together.
03 -
  • Buy a ham bone or pork shoulder if you can find it and substitute it for the diced ham—it releases gelatin that makes the whole pot silkier and more luxurious.
  • Don't drain your tomatoes so aggressively that you lose all the juice; a little liquid is fine, but a full can of juice will make your cassoulet soupy instead of thick.
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