John Myers
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White Bean Cassoulet (with Vegan Variant)
The perfect white bean cassoulet (with vegan variant) recipe with a picture and simple step-by-step instructions.
until here it was vegan 😉
- 3 tbsp Extra virgin olive oil
- 1 Clove of garlic
- 1 Onion
- 1 Carrot
- 200 g Celery bulb
- 100 g Leek
- 1 tsp Sweet paprika powder
- 425 g Chunky tomatoes
- 1 tsp Sugar
- 200 ml White wine dry
- 1 Bay leaf
- 400 ml Vegetable broth
- Salt and pepper
- 300 g Pork belly (mf) cured and smoked
for the garnish
- 5 tbsp Creme fraiche Cheese
- Chopped parsley
- Let the dried beans soak in cold water overnight, preferably 24 hours. Pour into a colander, wash thoroughly and drain.
- Finely dice the onion, chop the garlic. After cleaning, cut the carrot, celery and leek into small cubes. Cut off the rind and cartilage from the belly. Cut the meat into bite-sized pieces. In a sufficiently large saucepan, sauté the onion pieces and the chopped garlic in olive oil. Add the diced vegetables. Let simmer for another 3-4 minutes. Then add the diced meat, the rind and the soaked beans, season with paprika powder. Add the canned tomatoes and the bay leaf, top up with the vegetable stock and white wine. With a pinch of sugar, take the top off the acidity of the tomatoes. Let everything cook for about 50-60 minutes over medium heat. The beans should then be soft. If you like it faster, you can add a teaspoon of baking soda. When the beans are done, remove the bay leaf and rind, season the cassoulet with salt and pepper.
- Garnish with a dollop of crème fraîche and some chopped parsley.
Variant: vegan
- Just leave out the belly and the crème fraîche. According to a vegan, it tasted very good. 🙂
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