Butter bean cassoulet is a hearty, French-inspired white bean stew that trades the traditional long-roasted meats for a simpler, vegetable-forward version that still delivers deep, savory flavor. The buttery beans soak up a rich tomato and herb broth, while a golden, garlicky breadcrumb topping adds crunch. It’s a satisfying, budget-friendly meal that comes together in about an hour, making it perfect for weeknight dinners or a slow weekend lunch.
Ingredients
- 3 tbsp (45 ml) olive oil, divided
- 1 large yellow onion, diced (about 1 ½ cups / 200 g)
- 2 medium carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 4 cloves garlic, minced
- 1 tsp (2 g) smoked paprika
- 1 tsp (1 g) dried thyme
- ½ tsp (1 g) dried rosemary
- ¼ tsp (0.5 g) black pepper
- 1 can (28 oz / 794 g) crushed tomatoes
- 2 cups (480 ml) vegetable broth
- 3 cans (15 oz / 425 g each) butter beans, drained and rinsed (about 4 ½ cups / 750 g cooked beans)
- 1 bay leaf
- 1 cup (90 g) fresh breadcrumbs (from about 2 slices of bread)
- 2 tbsp (10 g) chopped fresh parsley, plus more for garnish
- Salt, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large Dutch oven or oven-safe pot, heat 2 tablespoons (30 ml) of the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes.
- Add the garlic, smoked paprika, thyme, rosemary, and black pepper. Cook for 1 minute until fragrant.
- Stir in the crushed tomatoes, vegetable broth, drained butter beans, and bay leaf. Bring to a simmer, then reduce heat to low and let it bubble gently for 10 minutes to meld the flavors. Season with salt to taste.
- While the stew simmers, make the topping: in a small bowl, combine the breadcrumbs, parsley, and remaining 1 tablespoon (15 ml) olive oil. Mix until the crumbs are evenly coated.
- Remove the pot from the stove. Sprinkle the breadcrumb mixture evenly over the top of the cassoulet.
- Transfer the pot to the oven and bake, uncovered, for 25–30 minutes, until the stew is bubbling around the edges and the topping is golden brown.
- Let rest for 5 minutes before serving. Remove the bay leaf, garnish with extra parsley, and serve hot.
Tips
- Don’t skip the breadcrumb topping: It creates a crust that contrasts with the creamy beans. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
- Use canned beans for speed: If you prefer dried beans, soak 1 ½ cups (300 g) overnight, then simmer for 1 hour until tender before using. You’ll need about 4 cups cooked.
- Adjust the liquid: The stew should be saucy but not soupy. If it looks too thick after simmering, add a splash of broth. If too thin, let it bubble longer before baking.
- Make it ahead: The cassoulet tastes even better the next day. Assemble through step 4, cool, and refrigerate; add the breadcrumb topping just before baking.
Serving Suggestions
Serve this cassoulet with crusty bread for dipping, a simple green salad with lemon vinaigrette, or steamed green beans. It also pairs well with roasted chicken or pork for a heartier meal. For a vegetarian feast, offer it alongside a grain like farro or quinoa.
Variations
- Add sausage: Brown 8 oz (225 g) sliced smoked sausage or chorizo in the pot before sautéing the vegetables. This adds a smoky, meaty depth.
- Use other beans: Cannellini, great northern, or a mix of white beans work perfectly.
- Make it spicy: Add ½ teaspoon red pepper flakes with the garlic, or stir in a chopped chipotle pepper in adobo.
- Herb swap: Replace thyme and rosemary with 1 teaspoon dried herbes de Provence.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The breadcrumb topping will soften, but the flavor remains. To reheat, spoon portions into a saucepan, add a splash of broth or water, and warm over medium-low heat until bubbling, about 10 minutes. You can also reheat in the oven at 350°F (175°C) for 20 minutes. Freeze the cassoulet (without the topping) for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this in a slow cooker? Yes. Sauté the vegetables on the stove, then transfer everything except the breadcrumbs to a slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the breadcrumb topping during the last 30 minutes, or crisp it separately in a skillet.
What are butter beans? Butter beans are the large, creamy variety of lima beans. They have a buttery texture and mild flavor, perfect for stews. If you can’t find them, use canned cannellini beans.
Do I need to rinse canned beans? Yes, rinsing removes excess sodium and the starchy liquid that can make the stew cloudy. It also helps the beans hold their shape better.
Can I use fresh tomatoes instead of canned? Absolutely. Substitute 2 pounds (900 g) of ripe tomatoes, peeled and chopped, and add an extra ½ cup (120 ml) of broth to compensate for the missing liquid.
Is this dish vegan? As written, yes—it uses olive oil, vegetables, and beans. Just ensure your breadcrumbs are vegan (some store-bought ones contain dairy).
Why is my cassoulet watery? The beans release starch as they cook, which should thicken the stew. If it’s too thin, simmer uncovered on the stove for 10 minutes before baking, or mash a few beans against the pot’s side to thicken the liquid.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The breadcrumb topping will soften, but the flavor remains. To reheat, spoon portions into a saucepan, add a splash of broth or water, and warm over medium-low heat until bubbling, about 10 minutes. You can also reheat in the oven at 350°F (175°C) for 20 minutes. Freeze the cassoulet (without the topping) for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this in a slow cooker? Yes. Sauté the vegetables on the stove, then transfer everything except the breadcrumbs to a slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the breadcrumb topping during the last 30 minutes, or crisp it separately in a skillet.
What are butter beans? Butter beans are the large, creamy variety of lima beans. They have a buttery texture and mild flavor, perfect for stews. If you can’t find them, use canned cannellini beans.
Do I need to rinse canned beans? Yes, rinsing removes excess sodium and the starchy liquid that can make the stew cloudy. It also helps the beans hold their shape better.
Can I use fresh tomatoes instead of canned? Absolutely. Substitute 2 pounds (900 g) of ripe tomatoes, peeled and chopped, and add an extra ½ cup (120 ml) of broth to compensate for the missing liquid.
Is this dish vegan? As written, yes—it uses olive oil, vegetables, and beans. Just ensure your breadcrumbs are vegan (some store-bought ones contain dairy).
Why is my cassoulet watery? The beans release starch as they cook, which should thicken the stew. If it’s too thin, simmer uncovered on the stove for 10 minutes before baking, or mash a few beans against the pot’s side to thicken the liquid.
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