French Cassoulet Beans
Experience the ultimate comfort of rural France with these savory, slow-simmered beans infused with garlic, herbs, and rich savory flavor.
Ingredients
- •2 cans (15 oz each) cannellini or Great Northern beans, rinsed and drained
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •3 cloves garlic, minced
- •2 carrots, peeled and sliced into rounds
- •2 stalks celery, sliced
- •1 cup crushed canned tomatoes
- •2 cups vegetable or rich mushroom broth
- •3 sprigs fresh thyme
- •1 bay leaf
- •1 cup panko breadcrumbs
- •2 tablespoons melted butter or olive oil
- •1/4 cup fresh flat-leaf parsley, finely chopped
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- 2
Heat the extra virgin olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium heat.
- 3
Add the diced onion, sliced carrots, and celery, cooking for about 5 to 7 minutes until the vegetables begin to soften.
- 4
Stir in the minced garlic, cooking for about 1 minute until fragrant.
- 5
Pour in the crushed tomatoes, vegetable broth, drained beans, and add the fresh thyme sprigs and bay leaf.
- 6
Bring the mixture to a gentle simmer, then reduce heat and let it cook uncovered for 10 minutes so the flavors meld.
- 7
Remove the pot from the heat, discard the bay leaf and thyme stems, and season the bean mixture with salt and pepper to taste.
- 8
In a small bowl, combine the panko breadcrumbs with the melted butter and a pinch of salt until evenly moistened.
- 9
Evenly scatter the buttery breadcrumbs over the top of the bean mixture in the Dutch oven.
- 10
Transfer the uncovered pot to the preheated oven and bake for 15 to 20 minutes, or until the breadcrumbs are golden brown and the bean mixture is bubbling around the edges.
- 11
Garnish with freshly chopped parsley and let cool for 5 minutes before serving.
💡 Chef tips
- For a traditional smoky depth, you can add a pinch of smoked paprika or a dash of liquid smoke to the bean mixture.
- This dish tastes even better the next day, making it a fantastic make-ahead option; simply reheat it in the oven before adding the fresh breadcrumb topping.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
✅ How it should turn out
The finished cassoulet features tender, creamy beans enveloped in a rich, aromatic tomato and herb broth, crowned with a golden, crunchy breadcrumb crust that releases a rustic, savory aroma.