Recipe by Loren Larsen
There’s some myth-making of the French dish of Cassoulet, with it supposedly originating during the Hundred Years’ War. However it was invented, there’s no doubting its presence today as being a part of the identity of southern France’s Occitanie region. The meat and beans marries together in a combination that can only be described as buttery and velvety. Here, this version of White Bean Cassoulet is a bit more streamlined, using canned white beans to cut down on the simmering time and a hearty addition of leafy greens to brighten up the pot.
This classic meat and bean stew can be made in a variety of ways, but this version is the speediest without losing any complex depth of flavor.
After the bacon renders down, some butter (because it’s French and butter is a must) is added to sauté the onions. Once the onions are softened and golden, the garlic is added, followed by the white wine. The remaining ingredients get slowly added in, and everything simmers until the liquid evaporates slightly and the leafy greens break down.
This White Bean Cassoulet is next level in creaminess. It’s so smooth and tender, you’d assume it was full of cream and cheese. The beans have this melt-away quality to them that makes them addictive to eat.
The addition of a leafy green adds such a great contrast, giving the rich creaminess a great earth and slightly bitter contrast. A must for any dinner table!
White Bean Cassoulet
Ingredients
- 2 bacon slices, finely diced
- 3 tablespoons unsalted butter
- 1 large onion, finely diced
- 6 small (or 3 large) garlic cloves, minced
- 1 cup white wine
- 1 bunch of leafy greens (kale, chard, or collard greens), roughly chopped (about 2 cups)
- 1 19-ounce can white beans, drained
- 2 cups low-sodium chicken or beef stock (for a meat-free version use vegetable stock)
- 1 teaspoon fresh rosemary, roughly chopped
- 1 teaspoon fresh thyme, roughly chopped
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- In a large saucepan, cook bacon until the bacon is rendered. Add in butter. Once melted add in onions and sauté until tender, about 4 to 6 minutes. Add in garlic cooking until fragrant, about 30 seconds to 1 minute.
- Add in white wine and greens, cooking until the leafy greens are softened.
- Add in beans, broth, rosemary, and thyme. Season with salt and pepper, cooking until the liquid reduces, about 8 to 10 minutes.
- Season with salt and pepper. Serve immediately and enjoy!