Ham White Bean Cassoulet (Printable)

A savory French casserole with smoky ham, tender white beans, and fresh herbs slow-cooked to perfection.

# 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

# Directions:

01 - Preheat 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 onion, carrots, and celery to the rendered fat. Sauté for 5 to 7 minutes until vegetables are softened and translucent.
04 - Stir in minced garlic and cook for 1 minute more until fragrant.
05 - Add diced ham and sliced sausage to the pot. Cook until lightly browned, approximately 5 minutes.
06 - Stir in tomato paste, smoked paprika, and drained tomatoes. Cook for 2 minutes, allowing flavors to meld.
07 - Add soaked and drained beans, chicken stock, bay leaf, and thyme sprigs to the pot. Season with salt and black pepper.
08 - Bring mixture to a simmer on the stovetop. Cover the pot and transfer to the preheated oven.
09 - Bake covered for 1 hour 30 minutes, stirring once or twice midway through cooking, until beans are completely tender and the mixture has thickened significantly.
10 - If using breadcrumbs for topping, sprinkle over the surface in the final 15 minutes of baking. Bake uncovered to develop a golden, crispy crust.
11 - Remove the pot from the oven. Discard bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper as needed.
12 - Transfer to serving bowls and garnish generously with fresh chopped parsley. Serve immediately with crusty bread.

# Expert Tips:

01 -
  • It's a one-pot wonder that feels restaurant-worthy but requires no fancy techniques or last-minute fussing.
  • The ham and sausage create a deeply savory base that makes the white beans taste like they've been seasoned with pure comfort.
  • Once it hits the oven, you're free for nearly two hours, which means dinner and time to yourself happening simultaneously.
02 -
  • Don't skip soaking the beans overnight; I once tried cooking unsoaked beans and ended up with a pot of half-cooked, mealy disappointment that taught me respect for the process.
  • If your cassoulet looks too thick toward the end, it's not a failure—add a splash of warm stock, but remember that it will thicken further as it cools, so don't oversaturate it.
  • The flavors genuinely improve overnight; if you can make this a day ahead, do it, because the beans will absorb more seasoning and the whole thing tastes more integrated and mature.
03 -
  • If you're making this for vegetarians, omit all the meats and increase the smoked paprika to 2 teaspoons, then add a splash of soy sauce or miso paste to recreate the umami depth that the pork would have provided.
  • A Dutch oven with a tight-fitting lid is non-negotiable because the steam that builds up is what transforms the beans into silk rather than leaving them grainy and undercooked.
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