Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs (2024)

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Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

This easy cassoulet recipe is the epitome of healthy cool weather comfort food without any meat!

Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs (1)

Let’s talk about Cassoulet. It’s the dish that I fell in love with in France and have been making at home ever since (albeit quite a bit lighter than the French likely would). Traditionally, Cassoulet is a luscious white bean stew with lots of rich pork sausages and fatty braised meats. I love it, obviously, but it’s not exactly the kind of cheap healthy meal I try to make part of the usual rotation. Now, the truth is, vegan cassoulet isn’t really a thing in France. But I don’t see the harm in omitting the meat and just enjoying the plant based protein from all those beans!

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

I’m all for trying to incorporate more plant-based recipes into one’s diet, which is why I created this easy cassoulet recipe. White beans are not only a great source of plant-based protein, they are also packed with fiber. In fact, white beans contain 11 grams of protein for only 1 cup. I also love this easy cassoulet recipe because it’s:

  • Completely vegan
  • Budget friendly
  • A great family friendly meal

Key Ingredients

White Beans – As mentioned above, these white kidney beans are a great source of plant-based protein and fiber and are traditionally part of any French cassoulet.

Canned Tomatoes – This is an easy and inexpensive pantry staple that makes this easy cassoulet recipe something you can easily make all year round.

Herbs de Province- A traditional spice blend of thyme, savory, oregano, lavender, rosemary, marjoram, and parsley. You can make your own, but it’s also easy to buy now!

Breadcrumbs – I love adding breadcrumbs on top of this easy cassoulet recipe because it gives it the perfect crispy crunch on top. I personally like to use garlic breadcrumbs for a bit more flavor.

How To Make This Recipe

Step 1: Heat 2 tsp of olive oil in a Dutch oven over medium heat. Add in the breadcrumbs and garlic, and a pinch each of salt and pepper. Stir until combined and crumbly, mix with the parsley and then set aside.


Step 2: Return the pot to low heat, add in a teaspoon of oil and then add in the onions. Sauté over low heat until caramelized and golden, about 45-50 minutes. Add in the zucchini and cook 2 minutes, until lightly golden. Add in garlic and cook for another 30 seconds. Add in the herbs, bay leaf, thyme, and the tomatoes with their juice, and season with a pinch each of salt and pepper.


Step 3: Bring the mixture to a boil. Reduce the heat to medium low, add in the white beans and balsamic, and simmer for about 15-20 minutes, until the sauce thickens.


Step 4: Meanwhile, bring the polenta water to a boil in a small saucepot. While whisking gently, pour in the polenta in a steady stream and whisk until thickened. Reduce the heat to low for about 30 minutes, whisking very hard every 5-10 minutes to make sure you get all the bits off the corners and bottom of the pan. Add in the olive oil and season with salt and pepper to taste.


Step 5: Five minutes before you’re ready to serve, stir the spinach leaves into the cassoulet until wilted. Then divide the polenta between four bowls, top with the bean cassoulet and a generous sprinkling of garlic breadcrumbs.

Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs (2)

Expert Tips

Caramelize those onions. Like, take the time – the 45-50 minutes it may take- to get them golden brown and sweet. This will add SO MUCH flavour to your cassoulet, even without the meat.

I also recommend not skipping the garlic breadcrumbs for this easy cassoulet recipe. They add such a nice textural contrast and are really super yummy on top of the beans.

Recipe FAQs

Can I serve this easy cassoulet recipe on noodles or rice instead of polenta?

100%. I like polenta, but cassoulet is delicious without anything at all (well, maybe some crusty bread), or on another starch or grain of choice.

Can I make this ahead of time for meal prep?

The cassoulet stew actually keeps really well if you make it ahead and will last for 4-5 days if you want to eat it for lunch. My recommendation would just be to wait until you’re ready to serve to make the polenta as it will harden in the fridge quickly it cools.

Can I add chicken or duck or sausage if I’m not vegan?

Definitely. Just make sure they’re pretty well cooked through before you add them back to the dutch oven and let the sauce finish cooking.

Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs (3)

More Recipes You Might Like

If you love vegan dishes like this easy cassoulet casserole recipe, check out some of these vegan casserole recipes:

  • VEGAN BREAKFAST CASSEROLE (GLUTEN FREE)

Have you ever had an authentic cassoulet? Would you be into a vegan cassoulet? Try this super easy cassoulet recipe and let me know what you think in the comments section below!

Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs (4)

Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs

This easy cassoulet recipe is the epitome of healthy cool weather comfort food without any meat!

4.50 from 8 votes

Print Pin Rate

Servings: 4 servings

Calories: 305kcal

Author: Abbey Sharp

Ingredients

Topping:

Casserole:

  • 1 tsp extra virgin olive oil
  • Pinch each of salt and pepper
  • 1 1/2 cups of thinly sliced onions
  • 2 zucchini diced
  • 2 cloves garlic minced
  • 1 tsp dried herbs de Provence
  • 1 bay leaf
  • 4 leaves sprigs of thyme only
  • 14 1/2 oz can of diced tomatoes
  • Pinch each of salt and pepper
  • 2 cans white beans Cannellini, Navy or Great Northern, 19 oz cans, drained and rinsed
  • 2 tbsp balsamic vinegar
  • 1 cup baby spinach leaves finely chopped

Polenta:

Instructions

  • Heat 2 tsp of olive oil in a Dutch oven over medium heat. Add in the breadcrumbs and garlic, and a pinch each of salt and pepper. Stir until combined and crumbly, mix with the parsley and then set aside.

  • Return the pot to the low heat, add in a teaspoon of oil and then add in the onions. Sauté over low heat until caramelized and golden, about 45-50 minutes. Add in the zucchini and cook 2 minutes, until lightly golden. Add in garlic and cook for another 30 seconds. Add in the herbs, bay leaf, thyme, and the tomatoes with their juice, and season with a pinch each of salt and pepper.

  • Bring the mixture to a boil. Reduce the heat to medium low, add in the white beans and balsamic, and simmer for about 15-20 minutes, until the sauce thickens.

  • Meanwhile, bring the polenta water to a boil in a small saucepot. While whisking gently, pour in the polenta in a steady stream and whisk until thickened. Reduce the heat to low for about 30 minutes, whisking very hard every 5-10 minutes to make sure you get all the bits off the corners and bottom of the pan. Add in the olive oil and season with salt and pepper to taste.

  • Five minutes before you’re ready to serve, stir the spinach leaves into the cassoulet until wilted. Then divide the polenta between four bowls, top with the bean cassoulet and a generous sprinkling of garlic breadcrumbs.

Nutrition

Calories: 305kcal | Carbohydrates: 55g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 673mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1333IU | Vitamin C: 39mg | Calcium: 95mg | Iron: 3mg

Tried this Recipe? Pin it for Later!Mention @AbbeysKitchen or tag #abbeyskitchen!

Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs (5)

Abbey Sharp

Abbey Sharpis a Registered Dietitian (RD), regulated by theOntario College of Dietitians. She is a mom,YouTuber,Blogger,award winningcookbook author,media coachspecializing in food and nutrition influencers, and a frequent contributor to national publications likeHealthlineand on national broadcastTV shows.

About Abbey Sharp

Abbey Sharpis a Registered Dietitian (RD), regulated by theOntario College of Dietitians. She is a mom,YouTuber,Blogger,award winningcookbook author,media coachspecializing in food and nutrition influencers, and a frequent contributor to national publications likeHealthlineand on national broadcastTV shows.

Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs (6)

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Reader Interactions

11 Comments

  1. Timi Towne says

    Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs (10)
    I made this tonight (sans zucchini) It came out beautifully!! Thank you for a wonderful new dish. Please come see a picture of the finished product ~ I’m on Instagram as the_chunky_vegan ????

    reply to this comment

    • Abbey Sharp says

      aw love it!! thanks so much hun!!

      reply to this comment

  2. Kim Kremer says

    Can you give me an idea of the amount of zucchini for this recipe? The recipe says 2, but zucchini can vary greatly in size.

    reply to this comment

    • Abbey Sharp says

      good point. I would say 2 cups.

      reply to this comment

    • Abbey Sharp says

      sooo good

      reply to this comment

      • Amanda says

        Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs (11)
        Great recipe! I did modify a teeny bit. I added 1 cup of liquid with some Better than bouillon because I wanted a more saucy cassoulet and I smashed some of the beans to make it creamy. I also added one ounce of smoked cheddar to the polenta (mostly because it was going bad in the fridge). The smoky flavor was great in this dish! Will make this again!

  3. Sarah @ the fit niche says

    I never heard of Cassoulet – but it looks amazing!!

    reply to this comment

    • Abbey Sharp says

      its soo good

      reply to this comment

  4. chrissa - Physical Kitchness says

    I don’t know any french men, so i trust your expertise! This looks awesome – perfect for a thanksgiving side too!

    reply to this comment

    • Abbey Sharp says

      lol yes!

      reply to this comment

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Easy Cassoulet Recipe with White Beans and Garlic Breadcrumbs (2024)

FAQs

What is the best bean for cassoulet? ›

The Best Beans for Cassoulet

Cassoulet is traditionally made with dried white beans like flageolet or regional specialty beans like these ones from Tarbais. It might be a stretch to locate these beans in your local market, but great northern beans, navy beans, or cannellini beans are all great alternatives.

Should cassoulet be cooked covered or uncovered? ›

The cassoulet needs to bake uncovered to develop a crisp crust. Baking sheets All of the ingredients for a cassoulet are cooked before being combined and baked again. The meat can be cooked in any number of ways; here, the pork and lamb stew meat is roasted on rimmed baking sheets so that it browns.

What does authentic cassoulet contain? ›

Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. The best versions are cooked for hours until the beans and meat meld into a dish of luxuriant, velvety richness.

What is the crust on cassoulet? ›

Add a ladle full of pork stock and put your cassoulet into the oven. Let it cook for 2 hours, pushing the crust down regularly. Sprinkle your breadcrumbs over the top, and let cook for the last hour unmolested. The crust is formed from the protein and collagen-rich stock mixing with the beans and crumbs.

What is the creamiest white bean? ›

Baby Lima Beans. Also called “butterbeans”, Baby Lima beans are small, smooth, and creamy with a rich, buttery texture. They're starchier than other beans and are often used in soups, stews, succotash, and casseroles, or just cooked simply with herbs and spices.

What kind of beans are in cassoulet? ›

All the ingredients for a good cassoulet can be found in most grocery stores. Purists will argue that you need to find real tarbais beans but I have found white kidney beans work just as well. They will mention that there are 3 versions of true cassoulets (Castelnaudary, Carcassone, and Toulouse).

What kind of sausage is used in cassoulet? ›

Toulouse Saucisse (Toulouse Sausage) is a fresh sausage made in Toulouse, France, in the southwest. It's a classic French pork sausage cooked with white wine and onions. Cassoulet is a fantastic way to use it. The sausage can be cooked in a variety of ways, including boiling, frying, or grilling.

How do you thicken cassoulet? ›

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness.

What is cassoulet in English? ›

(ˌkæsəˈlei, French kasuːˈle) noun. a white-bean stew of French origin, often containing pork, mutton, garlic sausage, and preserved goose or duck.

What do the French eat with cassoulet? ›

You can serve cassoulet on its own with a salad and bread on the side, but it's traditional to accompany it with something colorful . . . usually greens of some sort. If you're looking for a great meal to prepare for the colder weather, try making a cassoulet.

What is Toulouse signature food? ›

The city's signature dish is cassoulet, made with Toulouse sausage, white beans, confit duck, and pork rind and trotter.

What dish is similar to cassoulet? ›

If you like cassoulet, you'll love fabada. It's leaner, smokier, and—crucially—takes a fraction of the time to prepare.

What is the main ingredient of the French dish cassoulet 2 word s? ›

Cassoulet
Cassoulet served in Carcassonne, France, in a casserole sized for single serving
TypeStew/casserole
Place of originFrance
Main ingredientsHaricot beans with meat (typically pork, sausages, goose, duck, lamb or mutton)
Cookbook: Cassoulet Media: Cassoulet

Why does cassoulet take so long? ›

Originating in the South of France, cassoulet is a profoundly hearty peasant dish that typically includes white beans, duck (or goose) confit, and sausage, through specific preparations vary from town to town. It also is supposed to take a couple of days to put together, as the flavors of the meat develop slowly.

Why is cassoulet so special? ›

Part of what makes cassoulet so special is the golden brown crust that forms on top of the stew near the end of the process. But when asked what forms this crust, most home cooks would probably give the wrong answer.

What is a good substitute for cassoulet beans? ›

I'm making the Serious Eats cassoulet, which calls for dry cannellini beans. Unfortunately, none of my local stores carry them dry. They have canned cannellini, or I could get dry great northern beans which appears to be the closest substitute.

What is the best bean to use? ›

The 7 Healthiest Beans to Eat, According to Dietitians
  1. Lentils. Lentils are rich in polyphenols, plant-based compounds that have both anti-inflammatory and antioxidant properties. ...
  2. White Beans. ...
  3. Black Beans. ...
  4. Chickpeas. ...
  5. Pinto Beans. ...
  6. Red Kidney Beans. ...
  7. Lupini Beans.
Aug 14, 2023

What is the most delicious bean? ›

America's favorite bean is pinto beans, according to the U.S. Dry Beans Council, often used to make refried beans. Navy beans, Great Northern beans, red kidney beans and black beans round out the rest of the top five.

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