Bean-and-Leek Cassoulet Recipe

Name: Bean-and-Leek Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds fresh cranberry beans, shelled (3 cups); Kosher salt; 12 thyme sprigs, tied together with butcher's string, plus 1 tablespoon chopped thyme; 2 bay leaves; 1/2 ounce dried porcini mushrooms; 3 large leeks, white and light green parts only, halved lengthwise and sliced crosswise 1/2 inch thick; 2 tablespoons unsalted butter; 1/2 cup creme fraiche; 1 tablespoon chopped marjoram; Freshly ground pepper; 1 cup panko (Japanese bread crumbs); 2 tablespoons extra-virgin olive oil

Servings: persons

2 1/4 pounds fresh cranberry beans, shelled (3 cups)
Kosher salt
12 thyme sprigs, tied together with butcher's string, plus 1 tablespoon chopped thyme
2 bay leaves
1/2 ounce dried porcini mushrooms
3 large leeks, white and light green parts only, halved lengthwise and sliced crosswise 1/2 inch thick
2 tablespoons unsalted butter
1/2 cup creme fraiche
1 tablespoon chopped marjoram
Freshly ground pepper
1 cup panko (Japanese bread crumbs)
2 tablespoons extra-virgin olive oil

1
In a large soup pot, cover the cranberry beans with 3 quarts of cold water.
2
Add 1 tablespoon of kosher salt, the bundle of thyme sprigs and the bay leaves.
3
Bring to a simmer and cook over moderate heat until the beans are tender, about 40 minutes.
4
Drain the beans and discard the thyme sprigs and bay leaves.
5
Meanwhile, in a large bowl, pour 4 cups of boiling water over the dried porcini and let stand until the mushrooms are soft, about 15 minutes.
6
Remove the mushrooms and squeeze them dry over the bowl; reserve the soaking liquid.
7
Coarsely chop the mushrooms.
8
Preheat the oven to 375.
9
Position a rack in the top third of the oven.
10
Slowly pour the mushroom soaking liquid into a large saucepan, discarding the last bit of gritty liquid.
11
Add the porcini, leeks, butter and 2 teaspoons of salt.
12
Bring to a simmer and cook over moderate heat until the leeks are very tender and the liquid has thickened slightly, about 35 minutes.
13
Remove from the heat.
14
Stir in the creme fraiche, 2 teaspoons of the chopped thyme, 2 teaspoons of the chopped marjoram and the reserved beans.
15
Season with salt and pepper.
16
Transfer the bean mixture to a 9-by-13-inch baking dish.
17
In a small bowl, toss the panko with the olive oil and the remaining 1 teaspoon each of chopped thyme and marjoram; season with salt and pepper.
18
Sprinkle the panko over the beans.
19
Bake for about 40 minutes, until the beans are bubbling and the panko is browned.
20
Remove the cassoulet from the oven and let stand for 5 minutes.
21
Spoon into warm bowls and serve.

833

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/4 pounds fresh cranberry beans, shelled (3 cups), Kosher salt, 12 thyme sprigs, tied together with butcher's string, plus 1 tablespoon chopped thyme, 2 bay leaves, and more.

Yes, Bean-and-Leek Cassoulet falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean-and-Leek Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions