White Bean Cassoulet

White Bean Cassoulet

Servings 6 servings


  • 1 tbsp oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • salt, to taste
  • 1/2 tsp ground pepper
  • 2 pork sausages, cut in half or thirds
  • 4 chicken thighs, bone-in
  • 4 oz double-smoked bacon, diced
  • 2 carrots, peeled and diced
  • 1 tbsp tomato paste
  • 1 1/2 cups chicken broth
  • 1 1/2 cups dry great northern beans

To garnish

  • 3 tbsp fresh parsley, minced
  • 1 1/2 cups croutons, homemade


  • The night before, soak white beans in a pot with 1" of water over top. On the day of, drain before using.
  • Heat oil in a large skillet on medium heat. Add onion and cook until tender, about 4 minutes. Add garlic, thyme, salt, and pepper. Mix well, then remove from pan and set aside.
  • In this pan, brown sausages well, then set aside with the onion. Brown chicken thighs, adding to the sausages and onion.
  • Sauté diced bacon, then transfer all ingredients except garnish to a slow cooker, stirring to combine.
  • Cover and cook on low for 7–8 hours. Before serving, garnish with chopped parsley and croutons.


  • Can also be made in a dutch oven. Bake at 350ºF for 1 1/2–2 hours, then sprinkle parsley and croutons (or breadcrumbs) and baking uncovered for 10–15 minutes.