Tuscano Cassoulet Recipe

Soak the Beans

In a large bowl, soak the dried white beans in water overnight. Drain and rinse before using.

Prepare the Chickpeas

If using dried chickpeas, soak them overnight as well. If using canned, simply drain and rinse.

Cook the Pancetta and Sausage

In a large pot or Dutch oven over medium heat, add the diced pancetta. Cook until crispy, about 5-7 minutes. Add the sliced Italian sausage and cook until browned, about 5 minutes.

Sauté the Vegetables

Add diced onion, carrots, celery, and minced garlic to the pot. Sauté for 5-7 minutes until the vegetables soften.

Add Beans and Liquids

Stir in the soaked white beans, chickpeas, chicken broth, and dry white wine. Add thyme, bay leaf, salt, black pepper, and red pepper flakes.

Simmer the Cassoulet

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans are tender.

Prepare the Toppings

In a small bowl, mix together the bread crumbs, grated Parmesan cheese, and chopped parsley.

Broil the Cassoulet

Preheat your oven broiler. Once the cassoulet is cooked and the beans are tender, remove the bay leaf. Sprinkle the breadcrumb topping evenly over the cassoulet and broil for 3-5 minutes until golden and crispy.

Serve

Serve hot, garnished with additional parsley if desired.