Homemade Cassoulet with White Beans
A generous, comforting cassoulet made simple for the home kitchen. Creamy white beans, golden chicken and smoky bacon come together in one pot the whole family will love. Lighter and brighter than a traditional feijoada, it's easy to make and even easier to devour with white rice.
🛒 Ingredients
12 servings
- 500 g dried white beans
- 500 g beef for braising (chuck or shin)
- 1 kg chicken wing drumettes
- 1 smoked sausage, calabresa style
- 2 smoked sausages (paio)
- 200 g diced smoked bacon
- 6 ripe tomatoes
- 3 onions
- 3 garlic cloves
- 2 carrots
- 1 bunch parsley
- 1 bay leaf
- 150 g green beans
- 100 g fresh or frozen peas
- Sweet paprika, salt and freshly ground pepper
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Directions
- 1
Soak the white beans overnight in plenty of cold water.
- 2
In a pressure cooker, sauté two sliced onions, the garlic and the spices with the beef cut into chunks: beef takes longer to cook than beans, so it goes in first.
- 3
Pour in hot water, seal the cooker and cook under pressure. Let the pressure release naturally.
- 4
Add the drained beans, the sausages sliced into rounds and the bacon. Cook under pressure again: white beans cook faster than other varieties.
- 5
Meanwhile, season the chicken wings and brown them in another pan. Add a sliced onion, the garlic and the blended tomatoes, then simmer gently until the sauce thickens.
- 6
Once the beans are tender, stir in the chicken and its sauce. Finish with parsley, carrot rounds, green beans and peas to brighten the dish.
- 7
Serve piping hot with white rice. Sprinkle with freshly grated parmesan if you like.
💡 Chef's Tip
No beef on hand? The dish is just as delicious without it — that's the quick version I make when I'm short on time. For a more authentic Southwestern cassoulet, swap the chicken wings for Toulouse sausage and finish it in the oven.
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