Name: White Bean Cassoulet
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Cuisine: French
Ingredients: 10 ounces baby bella mushrooms, scrubbed, trimmed, and sliced; 3 tablespoons butter; 2 carrots, peeled, halved lengthwise, and sliced into half-moons; 2 parsnips, peeled, halved lengthwise, and sliced into half-moons; 2 ribs celery, trimmed and diced; 1 yellow onion, peeled and diced; 5 cloves garlic, minced; 1 teaspoon dried thyme; 2 tablespoons all-purpose flour; 4 cups water; 2 (15-ounce) cans cannellini beans, drained; 2 bay leaves; Salt to taste; Black pepper to taste; 8 ounces baguette, cut into large cubes; 1 tablespoon extra virgin olive oil; Kosher salt to taste; 1 cup Italian parsley, loosely packed and minced

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I make this White Bean Cassoulet when I want something rustic, deeply comforting, and full of layered flavor. Inspired by the traditional French classic, this vegetarian version features tender cannellini beans, caramelized mushrooms, and hearty root vegetables, all baked slowly until rich and thick. I finish it with golden herbed breadcrumbs for the perfect crunchy contrast.

White Bean Cassoulet

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

10 ounces baby bella mushrooms, scrubbed, trimmed, and sliced

3 tablespoons butter

2 carrots, peeled, halved lengthwise, and sliced into half-moons

2 parsnips, peeled, halved lengthwise, and sliced into half-moons

2 ribs celery, trimmed and diced

1 yellow onion, peeled and diced

5 cloves garlic, minced

1 teaspoon dried thyme

2 tablespoons all-purpose flour

4 cups water

2 (15-ounce) cans cannellini beans, drained

2 bay leaves

Salt to taste

Black pepper to taste

8 ounces baguette, cut into large cubes

1 tablespoon extra virgin olive oil

Kosher salt to taste

1 cup Italian parsley, loosely packed and minced

Directions

I start by preheating the oven to 350°F.

I heat a large heavy-bottomed pot over medium heat and add the sliced mushrooms. I cook them, stirring occasionally, until they release their moisture and the liquid evaporates, about 6 to 8 minutes.

Next, I add the butter and sauté the mushrooms for 8 to 10 minutes until they are deeply browned. I season them with salt and black pepper.

I add the carrots, parsnips, celery, and onion, cooking for about 5 minutes while stirring occasionally. Then I stir in the garlic and dried thyme and cook for another minute until fragrant. I season generously with kosher salt and black pepper.

I sprinkle the flour over the vegetables and stir well to coat everything evenly. I let it cook for 1 minute so the flour lightly toasts.

Slowly, I pour in the water while whisking constantly to prevent lumps. I add the cannellini beans and bring everything to a boil.

Once boiling, I reduce the heat to low, add the bay leaves, and adjust the seasoning with salt. I transfer the pot to the oven uncovered and bake for 1 to 2 hours. After 1 hour, I check the consistency and add more water if needed. I look for the liquid to reduce and thicken significantly.

While the cassoulet bakes, I preheat the air fryer to 400°F. In a large bowl, I toss the baguette cubes with olive oil and a pinch of kosher salt until evenly coated.

I air fry them for 4 to 6 minutes until golden and crisp. Then I transfer the toasted cubes to a food processor and pulse them into fine breadcrumbs.

I stir the minced parsley into the breadcrumbs and adjust the salt if needed.

When the cassoulet is done, I remove it from the oven and discard the bay leaves. I taste and adjust the seasoning. I spoon half of the herbed breadcrumbs over the top.

I serve the cassoulet in shallow bowls and finish each portion with the remaining breadcrumbs. I always serve it warm.

Servings and timing

This recipe makes 4 servings.

Prep Time: 25 minutes

Cooking Time: 2 hours

Total Time: 2 hours 25 minutes

Each serving contains approximately 420 kcal.

Variations

I sometimes swap the baby bella mushrooms for cremini or even a mix of wild mushrooms for deeper flavor. If I want a vegan version, I replace the butter with olive oil or a plant-based alternative.

For extra richness, I occasionally add a splash of dry white wine before adding the water and let it reduce slightly. When I want more greens, I stir in chopped kale or spinach during the last 20 minutes of baking.

If I prefer a more traditional texture, I bake the cassoulet a bit longer to achieve a thicker consistency.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, which I really enjoy.

To reheat, I warm it gently on the stovetop over medium-low heat, adding a splash of water if it has thickened too much. I can also reheat it in the microwave in short intervals, stirring in between.

If I plan to freeze it, I freeze the cassoulet without the breadcrumbs for up to 2 months. I prepare fresh breadcrumbs when ready to serve for the best texture.

FAQs

Can I make this cassoulet ahead of time?

Yes, I often make it a day ahead. I find that the flavors become even richer after resting overnight in the refrigerator.

Can I use dried beans instead of canned?

I can use dried cannellini beans, but I cook them fully before adding them to the recipe. I make sure they are tender since the baking time alone is not enough to cook dried beans from scratch.

What if I do not have an air fryer?

If I do not have an air fryer, I toast the baguette cubes in a 400°F oven for about 8 to 10 minutes until golden and crisp.

How do I know when the cassoulet is done?

I look for a thick, stew-like consistency where most of the liquid has reduced. The vegetables should be tender, and the beans should be creamy.

Can I make this gluten-free?

To make it gluten-free, I substitute the all-purpose flour with a gluten-free flour blend and use gluten-free bread for the breadcrumbs.

Conclusion

I find this White Bean Cassoulet to be the ultimate comforting vegetarian meal. The slow-baked beans, caramelized vegetables, and crisp herbed breadcrumbs create a beautiful balance of texture and flavor. Whenever I want a cozy, satisfying dish that feels both rustic and nourishing, this is the recipe I turn to.

📖 Recipe:

White Bean Cassoulet

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Author: Cheryl
Total Time: 2 hours 25 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This White Bean Cassoulet is a rustic and comforting vegetarian take on the French classic, featuring tender cannellini beans, caramelized mushrooms, and hearty root vegetables baked until rich and thick. Finished with golden herbed breadcrumbs, it offers a perfect balance of creamy and crunchy textures.

Instructions

Preheat the oven to 350°F.
Heat a large heavy-bottomed pot over medium heat and add the sliced mushrooms. Cook, stirring occasionally, until they release their moisture and the liquid evaporates, about 6 to 8 minutes.
Add the butter and sauté the mushrooms for 8 to 10 minutes until deeply browned. Season with salt and black pepper.
Add the carrots, parsnips, celery, and onion. Cook for about 5 minutes, stirring occasionally. Stir in the garlic and dried thyme and cook for another minute until fragrant. Season with kosher salt and black pepper.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute to lightly toast the flour.
Slowly pour in the water while whisking to prevent lumps. Add the cannellini beans and bring to a boil.
Reduce the heat to low, add the bay leaves, and adjust seasoning with salt. Transfer the pot to the oven uncovered and bake for 1 to 2 hours, checking after 1 hour and adding more water if needed, until thickened.
While the cassoulet bakes, preheat the air fryer to 400°F. Toss the baguette cubes with olive oil and a pinch of kosher salt.
Air fry for 4 to 6 minutes until golden and crisp. Transfer to a food processor and pulse into fine breadcrumbs. Stir in the minced parsley and adjust salt if needed.
Remove the cassoulet from the oven and discard the bay leaves. Adjust seasoning to taste. Spoon half of the herbed breadcrumbs over the top.
Serve in shallow bowls and finish each portion with the remaining breadcrumbs. Serve warm.