Easy Cassoulet

Easy Cassoulet

Yield: Serves 4 – 6



  • 3 Tbsp. olive oil
  • 1 lb. bone-in pork chops
  • ½ lb. dried cannellini beans
  • 2-4 cups chicken stock
  • 2 small onions, diced
  • 2 medium zucchini, diced
  • 6 mushrooms, diced
  • 3 small carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 large can whole tomatoes
  • 2 bay leaves
  • Handful of fresh thyme sprigs
  • 1 sprig fresh rosemary
  • Salt and pepper


  1. In a large Dutch oven heat oil to medium and add meat; cook until well browned on all sides. Add beans and enough stock to cover. Cover with a lid and bring to a light simmer. Cook for 60 minutes.
  2. Heat a large skillet to medium-low. Add oil, all chopped vegetables and a pinch of salt. Sweat vegetables for 5 minutes then add herbs and tomatoes, as well as some pepper. Bring to a simmer and add to the beans.
  3. Continue cooking beans and meat until beans are tender. It should be about 30 to 45 minutes.
  4. Remove bay leaves and any herb stalks. Remove meat to a cutting board, discarding bones and chopping meat into pieces. Add back to stew; taste and correct for seasoning.


Equipment needed: measuring cups and spoons, knife, dutch oven w/lid, tongs, large skillet w/lid, wooden spoon or spatula,

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