Cassoulet, originating in southwestern France, traditionally has white beans, duck thighs, Toulousain sausage, other pork cuts, and is cooked for a long time. This recipe takes the idea of white beans and pork but is much simpler and includes some vegetables, among some other differences. —Melissa P
- Prep time 30 minutes
- Cook time 30 minutes
- Serves 3-4
haricots blancs à la tomate (precooked white beans in a can with a tomato sauce)
herbes de provence
coulis de tomate (plain tomato sauce or tomato paste works as well)
butter or olive oil
- Chop up the onion and carrots into small pieces. Add to a medium to large pot with a small amount of butter or olive oil on medium heat. Cook until almost soft.
- With scissors, cut the poitrine fumée (thick bacon slices) into bite size pieces. You will want to cut off some excess fan, bones, and skin and throw this away.
- Once the poitrine fumée is cut, add it into the vegetables and cook until the meat begins to toughen up a little bit and change color without burning.
- Once this is done add in the white beans and stir well. Then add in the coulis de tomate to the desired amount of sauciness you prefer. Stir well.
- Season with herbes de provence, pepper, and a fair amount of salt, as the tomato sauce is fairly sweet. Continue cooking until the mixture starts to bubble. I sometimes cover it at this time but it usually goes fairly quickly. Test the temperature, sometimes letting it cook for a minute or two more. Serve and enjoy!