Cassoulet White Beans Recipe

Name: Cassoulet White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds dried small white beans; 1 smoked ham hock (about 1/2 lb.); 6 cups fat-skimmed chicken or beef broth; 4 carrots (about 1 lb. total); 2 onions (about 1 lb. total); 1/4 cup mustard seed; 1 1/2 tablespoons fresh thyme leaves or dried thyme; 2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried rubbed sage; 2 teaspoons cumin seed; 1/2 teaspoon cardamom seed; 2 tablespoons minced fresh ginger; Salt

Servings: persons

2 pounds dried small white beans
1 smoked ham hock (about 1/2 lb.)
6 cups fat-skimmed chicken or beef broth
4 carrots (about 1 lb. total)
2 onions (about 1 lb. total)
1/4 cup mustard seed
1 1/2 tablespoons fresh thyme leaves or dried thyme
2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried rubbed sage
2 teaspoons cumin seed
1/2 teaspoon cardamom seed
2 tablespoons minced fresh ginger
Salt

1
Sort beans and discard debris. Rinse beans, drain, and put in a 6- to 8-quart pan. Rinse ham hock and add to beans, with broth and 6 cups water. Set over high heat, cover, and bring to a boil.
2
Meanwhile, peel and cut carrots and onions into 1/8- to 1/4-inch dice. Add to beans, along with mustard seed, thyme, sage, cumin seed, cardamom seed, and ginger. When boiling, reduce heat and simmer, covered, stirring occasionally, until beans are creamy-smooth to bite and meat pulls easily from the ham hock, 2 1/2 to 3 hours.
3
Lift out ham hock and let stand until cool enough to touch, about 8 minutes. Discard skin, bone, and fat. Chop meat and return to beans. Stir over medium heat until steaming, about 5 minutes. Drain beans and save liquid. Season beans to taste with salt.
4
Nutritional analysis per 1 cup beans.

1042

kcal

Calories

Fat

Carbs

142

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 pounds dried small white beans, 1 smoked ham hock (about 1/2 lb.), 6 cups fat-skimmed chicken or beef broth, 4 carrots (about 1 lb. total), and more.

Yes, Cassoulet White Beans falls under the Meat & Poultry 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!

Cassoulet White Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions