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
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)
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!