There's something about a pot of bubbling cassoulet on a chilly evening that warms the soul and turns a meal into a memory. This Tomato-Based Cassoulet with Cannellini Beans is my take on the cassoulet traditionnel, with a few friendly updates for weeknight practicality and a slightly lighter profile. It’s a dish that feels hearty enough for cold weather but not so heavy that you’re out of commission for the rest of the day. With creamy cannellini beans, tender chicken, and a deeply savory tomato broth, this version bridges rustic comfort and easy kitchen confidence. If you're a fan of winter stew recipes that linger in the best way, you're in for a treat.
Tomato-Based Cassoulet with Cannellini Beans
Prep Time 25 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 55 minutes mins
Course Main Course
Cuisine French
Servings 6 hungry guests or 8 as a side dish
Dutch oven or enameled cast iron pot A 5.5–7 quart size is ideal. This is where le creuset recipes really shine—these pots retain heat beautifully and go from stovetop to oven seamlessly.
Wooden Spoon or Spatula Helps with stirring aromatics and scraping up fond.
Chef’s Knife For slicing and chopping all those beautiful vegetables.
Mixing bowl For tossing breadcrumbs with oil and herbs.
Oven-safe casserole dish (if not using a Dutch oven) For transferring and baking the cassoulet if your pot isn’t oven-friendly.
Proteins
- 4 bone-in skin-on chicken thighs (you can also use drumsticks or boneless if preferred)
- 6 ounces thick-cut bacon or pancetta diced
- Optional: 2 chicken sausages or smoked sausages sliced
Vegetables & Aromatics
- 1 large yellow onion diced
- 2 carrots peeled and sliced
- 3 celery ribs chopped
- 5 garlic cloves minced
- 1 can 14 oz crushed tomatoes
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Beans & Liquids
- 2 cans 15 oz each cannellini beans, drained and rinsed
- 2 cups low-sodium chicken broth or homemade stock
- ½ cup dry white wine optional but recommended
Topping
- 1 cup fresh breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- Optional: grated Parmesan or Gruyère for extra richness
Render the bacon and brown the chicken
Start by placing your Dutch oven over medium heat. Add the diced bacon or pancetta and cook until crispy and the fat is rendered, about 6–8 minutes. Remove and set aside, leaving the fat in the pot.
Season chicken thighs with salt and pepper, then sear them skin-side down in the bacon fat until golden brown (about 5 minutes per side). Set the chicken aside.
Sauté the aromatics
Add diced onions, carrots, and celery to the pot. Sauté for 8–10 minutes until the vegetables are soft and fragrant. Stir in garlic, tomato paste, thyme, and smoked paprika. Cook for 1–2 minutes until the tomato paste darkens slightly.
Deglaze and build the base
Pour in white wine to deglaze the pot, scraping up any bits on the bottom. Let it simmer for 2–3 minutes, then add crushed tomatoes, chicken broth, and bay leaf. Stir in the drained cannellini beans and return the bacon to the pot.
Nestle in the chicken
Place the seared chicken thighs (and sausage slices if using) into the pot. The chicken should be mostly submerged in the tomato-bean mixture. Bring to a simmer.
Bake to meld flavors
Transfer the pot, uncovered, to a preheated oven at 350°F (175°C). Bake for 45 minutes to 1 hour, until the chicken is tender and the top starts to brown.
Top and finish
Meanwhile, toss breadcrumbs with olive oil and parsley. After the first bake, sprinkle the mixture on top of the cassoulet and return to the oven for another 10–15 minutes until golden and crispy.
Pairings
This tomato-based cassoulet loves company. Here’s how to round it out:
- Wine: A rustic French red like a Côtes du Rhône or Cahors complements the stew's deep flavors. White wine fans can opt for a dry white Bordeaux.
- Bread: A crusty French baguette is a must. Use it to mop up the luscious tomato-bacon broth.
- Salad: Serve alongside a frisée salad with Dijon vinaigrette to cut through the richness.
- Dessert: End with something light like a lemon tart or poached pears in red wine.
This dish is also a great candidate for a dinner party. It can be made ahead, reheats beautifully, and looks absolutely regal served in a Dutch oven on the table.
FAQs
1. Can I use other meats in this cassoulet?
Absolutely. While chicken thighs are ideal for their flavor and tenderness, you can substitute duck legs for a more traditional French cassoulet recipe, or even try pork shoulder. If you love oxtails recipes southern style, you can adapt that here too, though it will require longer braising.
2. What’s the difference between cassoulet and cassolette?
A cassolette recipe typically refers to a smaller, individual serving of a dish baked in a small ramekin, often with seafood or meat in a cream sauce. Cassoulet, by contrast, is a large, slow-cooked bean and meat stew. Think of cassoulet as the rustic countryside cousin of the daintier cassolette.
3. Can I make this a vegetarian cassoulet?
Definitely. Skip the chicken and bacon, and use vegetable broth instead of chicken. Add more vegetables like mushrooms and zucchini for heartiness, and maybe some smoked paprika or liquid smoke to mimic the savory notes.
4. Is this recipe authentic?
This version is a nod to the French recipes authentic to the south of France, especially Languedoc. Traditional versions are more time-consuming and use duck confit or mutton. This one is a cassoulet recipe easy enough for modern cooks, but still honors the heart of a French cassoulet.
5. Do I have to use cannellini beans?
Cannellini beans are ideal for their creamy texture, but Great Northern or navy beans work well too. If you’re going for the full chicken cassoulet recipe vibe, any white bean will give you that classic, satisfying base.
