White Bean Cassoulet Recipe

Soak the beans

Rinse the dried white beans, remove any debris. Place beans in a large bowl and cover with 6 cups cold water. Soak for 6–8 hours or overnight. Drain and rinse before cooking.

Simmer the beans

In a large heavy-bottomed pot or Dutch oven, add the drained beans, 4 cups low-sodium chicken broth, bay leaves, and thyme sprigs. Bring to a gentle simmer over medium heat, then reduce to low, partially cover, and cook until beans are tender but not falling apart, about 45–60 minutes. If liquid reduces too much, add up to 1 cup hot water. Taste for salt near the end (seasoning added later). Remove and discard thyme stems and bay leaves once beans are tender.

Brown the bacon and pork

While beans simmer, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced bacon and cook until fat renders and pieces are crisp, about 6–8 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan. Add the pork shoulder pieces to the skillet, season lightly with 1/4 tsp salt and pepper, and brown on all sides until caramelized, about 6–8 minutes. Remove and set aside with bacon.

Cook the chipotle sausage

Slice the chipotle sausage into 1/2" rounds (or crumble if raw). In the same skillet, add remaining 1 tablespoon olive oil if needed and brown the sausage over medium heat until nicely seared, about 4 minutes per side (or until cooked through). Remove and set aside with pork and bacon.

Wipe out excess fat from the skillet, leaving about 1–2 tablespoons. Add butter. Over medium heat, add diced onion, carrots, and celery. Sauté until vegetables are softened and translucent, 6–8 minutes. Add minced garlic and tomato paste and cook, stirring, for 1–2 minutes until fragrant and the tomato paste darkens slightly. Add smoked paprika and dried oregano and toast for 30 seconds.

Deglaze the pan with 1/2 cup of the warm chicken broth from the beans, scraping up any browned bits. Allow the liquid to reduce by half, then transfer the vegetables and pan juices to the pot with the simmering beans.

Add the browned pork, bacon, and chipotle sausage to the pot with the beans and vegetables. Stir to combine. Add kosher salt (1.25 tsp more if needed—total salt in ingredients accounts for some added earlier) and black pepper. Bring to a gentle simmer, then reduce heat to low, partially cover, and cook for an additional 20–30 minutes so flavors meld and the cassoulet thickens. If mixture is too thin, simmer uncovered for the last 10 minutes.

If you prefer a creamier texture, use a slotted spoon to remove 1 cup of beans and mash them with a fork or potato masher, then stir back into the pot to naturally thicken the broth.

Stir in lemon juice and chopped parsley. Taste and adjust salt and pepper as needed. Spoon into bowls and sprinkle with grated Parmesan if using. Serve hot.