French Cassoulet Beans
A comforting, flavor-packed French bean stew featuring rich aromatics and tender beans, adapted for the home cook.
Ingredients
- •2 cans cannellini beans (15 oz each), rinsed and drained
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •2 carrots, peeled and sliced into rounds
- •2 stalks celery, sliced
- •1 tablespoon tomato paste
- •2 cups low-sodium vegetable broth (480ml)
- •1 teaspoon dried thyme
- •1 bay leaf
- •1 cup crushed canned tomatoes (240ml)
- •1 cup panko breadcrumbs
- •2 tablespoons fresh parsley, chopped
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat.
- 3
Add the diced onion, carrots, and celery, and sauté for about 6 to 8 minutes until the vegetables begin to soften.
- 4
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
- 5
Pour in the vegetable broth, crushed tomatoes, drained cannellini beans, dried thyme, and bay leaf, then season with salt and pepper.
- 6
Bring the mixture to a gentle simmer, then reduce heat and let it cook uncovered for 10 minutes so the flavors meld.
- 7
In a small bowl, toss the panko breadcrumbs with a drizzle of olive oil and a pinch of salt.
- 8
Sprinkle the breadcrumbs evenly over the top of the bean mixture in the skillet.
- 9
Transfer the skillet to the preheated oven and bake for 15 minutes until the breadcrumbs are golden brown and the stew is bubbling at the edges.
- 10
Remove from the oven, garnish with fresh parsley, and let cool for 5 minutes before serving.
💡 Chef tips
- For extra savory depth, you can add sliced kosher smoked beef sausage or duck confit to the bean mixture.
- This dish tastes even better the next day after the flavors have had time to deepen in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 4 days and reheat gently on the stovetop with a splash of broth.
✅ How it should turn out
The finished cassoulet features a bubbling, rich tomato and bean base topped with a golden, crunchy breadcrumb crust, releasing a wonderful aroma of garlic and herbs.