📝 About This Recipe
This dish captures the soul of the Occitanie region of France, distilling the complex, slow-cooked flavors of a traditional Cassoulet into an elegant, bean-forward side dish. Creamy Cannellini beans are bathed in a rich, aromatic broth infused with smoky pancetta, woodsy herbs, and a touch of white wine. Finished with a golden, buttery crumb topping, it offers a luxurious texture and deep umami flavor that elevates any meal.
🥗 Ingredients
The Aromatic Base
- 4 ounces Pancetta (finely diced)
- 1 Yellow Onion (small, finely diced)
- 1 Carrot (peeled and finely diced)
- 1 Celery Stalk (finely diced)
- 4 pieces Garlic Cloves (minced)
The Beans and Braise
- 30 ounces Cannellini Beans (two 15oz cans, drained and rinsed)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1.5 cups Chicken Bone Broth (high quality or homemade)
- 1 tablespoon Tomato Paste
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 1 piece Bay Leaf (dried)
The Gratin Topping
- 3/4 cup Panko Breadcrumbs
- 2 tablespoons Unsalted Butter (melted)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). This will be used later to crisp the breadcrumb topping to golden perfection.
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2
In a large oven-proof skillet or Dutch oven, cook the diced pancetta over medium heat until the fat has rendered and the bits are crispy and golden, about 6-8 minutes.
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3
Using a slotted spoon, remove the crispy pancetta and set aside on a paper towel, leaving the rendered fat in the pan.
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4
Add the diced onion, carrot, and celery (the mirepoix) to the pan. Sauté over medium heat for 8-10 minutes until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep rust color and smells fragrant.
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6
Pour in the white wine to deglaze the pan, scraping up all the brown bits (fond) from the bottom with a wooden spoon. Let the wine reduce by half.
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7
Add the drained beans, chicken broth, thyme sprigs, bay leaf, and the reserved crispy pancetta. Stir gently to combine.
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8
Bring the liquid to a gentle simmer. Reduce heat to low and let it cook uncovered for 15 minutes. The liquid should thicken slightly as the beans release their starch.
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9
While the beans simmer, prepare the topping by mixing the panko breadcrumbs, melted butter, chopped parsley, and lemon zest in a small bowl.
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10
Remove the thyme sprigs and bay leaf from the bean mixture. Taste and season with kosher salt and freshly cracked black pepper.
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11
Sprinkle the breadcrumb mixture evenly over the top of the beans in the skillet.
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12
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the topping is a deep golden brown and the sauce is bubbling around the edges.
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13
Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set.
💡 Chef's Tips
For a vegetarian version, swap the pancetta for smoked paprika and use a rich mushroom broth instead of chicken broth. If the beans look too dry before adding the topping, splash in another 1/4 cup of broth; you want a saucy consistency, not a soup. Using high-quality 'bone broth' provides the gelatinous mouthfeel characteristic of a true 72-hour Cassoulet. Don't over-stir the beans once they are in the pan, or they will break apart and become mushy. Always zest the lemon directly over the breadcrumbs to capture the essential oils for maximum fragrance.
🍽️ Serving Suggestions
Pair this with a crisp, chilled Rosé from Provence or a light-bodied Pinot Noir. Serve alongside a roasted chicken or thick-cut pork chops to soak up the savory bean sauce. Accompany with a simple green salad dressed in a sharp Dijon vinaigrette to cut through the richness. Offer thick slices of toasted sourdough bread rubbed with a raw garlic clove for extra crunch. Top with a swirl of high-quality extra virgin olive oil just before serving.