White Bean Cassoulet

White Bean Cassoulet

Courtesy of Brett Bohlmann, chef-owner, Boulevard Bistro in Elk Grove. 
Course Salad
Servings 5


  • 4 slices bacon
  • 2 bratwurst, cut into coins
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 3 stalks celery, diced
  • 1 ham hock
  • 1/2 cup white wine
  • 8 cups chicken stock
  • 2 bay leaves
  • 1 tablespoon dried thyme
  • 1 12-ounce can diced tomatoes
  • 4 12-ounce cans white beans, drained


  • Brown bacon and sausage in large pot. Caramelize onion, carrots, and celery in fat. Add ham hock. Season with salt and pepper. Deglaze pan with wine; let wine reduce by half. Add to pan chicken stock, herbs, and tomatoes. Simmer for about 1 hour. Add white beans. If needed, thicken with a little roux (flour mixed with water). Place stew in large bowl. Place duck confit on top and serve or enjoy as side dish.


See Duck Confit recipe to go with these beans.