White Bean Cassoulet

By Camille Styles
White Bean Cassoulet

White Bean Cassoulet

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White Bean Cassoulet

Serves 6

White Bean Cassoulet

By Camille Styles


  • 12 cups cooked white cannelloni beans
  • 2 large yellow onions, peeled and rough chopped
  • 1 large head curly kale, cut into half inch slices
  • 6 cloves garlic, peeled and sliced
  • 6 large carrots, peeled and chopped in slices
  • 12 ounces of diced peeled and seeded tomatoes
  • 1 extra large red potato diced into large chunks
  • 1 piece kombu (dried seaweed)
  • 5 inch stalk of fresh rosemary
  • 32  ounces vegetable broth
  • 4 andouille sausages, spicy, sliced
  • sea salt and cayenne pepper to taste
  • olive oil


  1. Using a large dutch oven, add olive oil to coat bottom of pan. Add onions and sauté until wilted, then add garlic and stir until cooked gently.
  2. Add beans, vegetables, rosemary sprig, and sausage if desired. Add broth plus 1 cup water , and kombu.
  3. On stove top, stir and heat to almost boil, turn heat down to simmer and cook for approximately 45 minutes until vegetables are cooked through and flavors melded.
  4. Flavor with cayenne and sea salt to taste. You can continue to cook for a richer flavor.
  5. Cover when ready until serving time. Serve with a dense, grain bread.

Comments (1)

  1. Vivienne says:

    12 cups of cooked white beans? Seems like a lot?

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