Stove-Top White Bean Cassoulet

A classic French dish that is often heatedly debated because of its many variations and deep-rooted traditions. No matter your preference, this rich and hearty casserole is a timeless dish.

Yield: Makes about 12 cups

Stove-Top White Bean Cassoulet


  • 1 tbsp canola oil
  • 2½ lb (1.25 kg) boneless pork shoulder roast, cut into 1 inch cubes
  • 4 hot Italian sausages (about 100 g each), sliced (1 inch)
  • 2 cups diced yellow onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • ½ cup white wine
  • 1 can (5½ oz/156 mL) tomato paste
  • 2 can (19 oz/540 mL each) white kidney beans, rinsed and drained
  • 3 cups no-salt-added chicken broth
  • 3 bay leaves
  • 1 tbsp chopped fresh thyme leaves or 1 tsp dried thyme, crumbled
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • Italian Parsley, optional*


  1. Heat oil in a Dutch oven over medium heat. Sear pork in batches until browned on all sides, about 4 minutes. Remove from pan; set aside.
  2. Add sausages and cook until and browned and cooked through, about 4 minutes. Remove and set aside with pork.
  3. Sauté onions, carrots and celery until softened, about 3 minutes. Pour in wine and simmer, loosening browned bits, until almost fully reduced, about 3 minutes. Add tomato paste, stirring for about 2 minutes. Add browned pork, cooked sausages, beans, broth, bay leaves, thyme, salt and pepper. Bring to boil. Reduce heat to a gentle simmer and cover. Cook, stirring occasionally, until pork is tender, about 1 hour. Discard bay leaves. Garnish with parsley.
Nutritional analysis per 1 cup serving: 344 calories, 19 g fat, 27.8 g protein, 12.9 g carbohydrate, 3.2 g fibre, 696 mg sodium 
Tip: Cook's Note: White kidney beans are also known as cannellini beans.