Cassoulet (The French Version of Chilli) | Chef Jean-Pierre

white beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and quicker to cook.

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground meat

Turkey sausage reduces fat while maintaining flavor.

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is leaner and more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and cost-effective.

Soak 500 grams of white cannellini beans overnight.

Drain and rinse the soaked beans.

In a large pot, add the soaked beans and cover with chicken broth, about 1-1.5 inches above the beans.

Add a smoked ham hock, whole garlic cloves, carrots, celery, and onion to the pot for flavoring the broth.

Bring the pot to a boil, then reduce the heat and simmer for about 45 minutes until the beans are tender but not fully cooked.

Remove the vegetables from the pot after the beans have cooked to infuse the broth.

In a separate pan, heat duck fat (or cooking oil) and add chopped bacon and a small onion; sauté until golden brown.

Add pork shoulder and sausage to the pan and cook until browned.

Combine the sautéed meats with the beans in the pot.

If desired, add a 28-ounce can of tomatoes to the mixture for added flavor.

Transfer the mixture to a baking dish and bake in the oven until everything is cooked through and bubbling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens