Ham and White Bean Cassoulet (Printable)

Smoky ham and tender white beans slow-cooked with herbs for a rich, hearty French casserole.

# 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 & 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 - 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.
03 - Add the onion, carrots, and celery. Sauté for 5 to 7 minutes, until softened.
04 - Stir in garlic and cook for 1 minute more.
05 - Add diced ham and sausage; cook until lightly browned.
06 - Stir in tomato paste, smoked paprika, and drained tomatoes. Cook for 2 minutes.
07 - Add soaked, drained beans, chicken stock, bay leaf, and thyme. Season with salt and pepper.
08 - Bring to a simmer. Cover and transfer to the oven.
09 - Bake for 1 hour 30 minutes, stirring once or twice, until beans are tender and the mixture is thick.
10 - Optional: In the last 15 minutes, sprinkle breadcrumbs over the top and bake uncovered for a crispy crust.
11 - Remove bay leaf and thyme sprigs. Taste and adjust seasoning.
12 - Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • The whole pot becomes a slow-building hug that fills your kitchen with the kind of smell that makes people ask what you're cooking before they even arrive.
  • Beans so tender they practically melt, layered with smoky meat and herbs that seem to deepen every time you stir the pot.
  • It actually gets better the next day, which means you're essentially getting two meals from one honest afternoon of cooking.
02 -
  • Don't skip soaking the beans overnight—dry beans added straight to liquid will take twice as long and never get as creamy, no matter how much time you give them in the oven.
  • The first time I made this without draining my canned tomatoes, the whole thing ended up soupy and bland; drain them, and suddenly all the flavors have room to concentrate and shine.
  • Cassoulet tastes genuinely better on the second day, so if you have time, make it ahead and just reheat it gently—the beans soften further and the flavors settle into something almost deeper.
03 -
  • If you're in a rush and didn't soak your beans overnight, do a quick soak: boil them for 2 minutes, let them sit covered for an hour, then drain and proceed—it's not quite as effective, but it works in a pinch.
  • Resist the urge to crank up the heat to speed things up; low and slow is what makes cassoulet work, and the 160°C oven temperature is there for a reason—faster temperatures toughen the beans.
  • Keep a spare cup of stock nearby while it bakes, and if it looks like it's drying out too much, add a splash; it should be thick but still loose enough to move when you stir it.
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