This comforting, savory white bean cassoulet is peak winter comfort. With mushrooms, parsnips, carrots, and a toasted breadcrumb topping, you’ll be craving this as soon as the temperatures drop.
White bean cassoulet is an easy winter comfort meal that you’ll want through all the cold, dark months.
I made this white bean cassoulet for a dinner party, and it was an immediate favorite among guests. I loved it too because it only required a bit of upfront sautéing while the rest of the magic happened in the oven, freeing me up to focus on my other recipes.
These thick, stewed white beans are loaded with aromatics, vegetables, and a crisp toasted breadcrumb–parsley topping. Mushrooms are sautéed until golden brown to create a savory, umami-packed base. Parsnips, carrots, onion, and celery make the vegetarian cassoulet hearty and fragrant. Lots of garlic, thyme, and bay leaves bring depth and warmth. It truly is the best comforting vegetarian stew: simple, cozy, and perfect for winter.
How to make this vegetarian white bean cassoulet recipe
What you need
- Mushrooms: The cassoulet starts with fresh baby bella mushrooms.
- Butter: I use a few tablespoons of butter to add richness to the stew.
- Vegetables: I add parsnips, carrots, celery, diced onion, and freshly minced garlic.
- Spices: I season the cassoulet further with thyme and bay leaves.
- Cannellini beans: I use cannellini beans for their creamy texture, but Great Northern or navy beans would also be good.
- Flour: I use flour to thicken the stew.
- Bread: I use a baguette to create homemade toasted breadcrumbs, but you can use any bread you like, such as challah, brioche, Italian bread, or a sourdough loaf. You can also use store-bought breadcrumbs and just toast them briefly in an air fryer, skillet, or the oven.
- Parsley: I mix the toasted breadcrumbs with freshly minced parsley to give the stew a lightly herbaceous finish.
How to make it
Step 1: Brown the mushrooms. Heat a heavy-bottomed ovenproof pot (ideally a Dutch or French oven) over medium heat. Once hot, add the mushrooms and let them cook in the heat for 6 to 8 minutes until they release water and the water evaporates. Add the butter and continue sautéing, stirring occasionally, for 8 to 10 minutes, until the vegetables turn deep golden brown. Season with salt and pepper.
Step 2: Cook the vegetables. Add parsnips, celery, carrots, and a diced onion to the pot and sauté briefly. Add minced garlic and thyme and sauté until fragrant, 1 to 2 minutes. Coat with flour and cook for an additional minute or two.
Step 3: Add water and beans. Slowly add water, whisking as you pour it in, until smooth. Add the drained white beans and two bay leaves. Bring to a boil before seasoning generously with salt and pepper. Turn off the heat.
Step 4: Bake the cassoulet. Transfer the pot to the preheated oven and bake, uncovered, for 1 to 2 hours. You can bake it for as long as 3 hours; just be sure you add more liquid if too much evaporates. Remove from the oven and keep warm.
Step 5: Make the breadcrumbs. Dice the bread into large cubes and drizzle with olive oil and season with salt and pepper. Transfer to an air fryer for 5 minutes or the oven for 10 to 12 minutes until the bread is toasted and browned. Remove from the oven and transfer to a food processor. Pulse until a fine meal forms. Transfer to a bowl with minced parsley and toss to combine. Cover and set aside until ready to serve.
Step 6: Serve it up. Spoon half the breadcrumbs over the cassoulet and serve the remaining breadcrumbs at the table to spoon over individual dishes.
FAQ
Can I make this white bean cassoulet ahead of time?
Yes. This cassoulet reheats beautifully, though I recommend keeping the cassoulet and breadcrumbs separate. The breadcrumbs will last up to a week in the refrigerator in an airtight container. Make the cassoulet up to 2 days in advance and store it in the refrigerator. Reheat gently on the stove or in a 300ºF oven until warmed through. Add a splash of water if it has thickened too much.
Can I use dried beans instead of canned?
Absolutely. Cook 1½ cups of dried beans until tender, then proceed with the recipe. You may need a little extra liquid during baking.
What mushrooms work best in cassoulet?
Baby bella (cremini) mushrooms give the best flavor, but white mushrooms, maitake, or a mix of mushrooms work well too.
How do I make this cassoulet vegan?
Use olive oil instead of butter and confirm your bread is vegan-friendly. Everything else stays the same.
Can I freeze this cassoulet?
Yes. White bean cassoulet freezes well for up to 3 months. Freeze it without the breadcrumb topping for the best texture.
What can I serve with white bean cassoulet?
A simple green salad or roasted vegetables are delicious with this recipe. For maximum comfort, serve it with my Never Fail Rolls (as I did!). Though it is hearty enough to be a full meal on its own.
Why is my cassoulet too thick?
It likely baked a bit longer or hotter than expected. Stir in ½ cup of warm water or broth until it reaches your desired consistency.
Can I skip the homemade breadcrumbs?
You can. Store-bought breadcrumbs work. Just toast them briefly in a skillet or oven to revive the texture.
White Bean Cassoulet
Equipment
- Air fryer optional
Ingredients
- 10 ounces baby bella mushrooms (scrubbed, trimmed, and sliced)
- 3 tablespoons butter
- 2 carrots (about ½ pound total; peeled, halved lengthwise, and sliced crosswise into half-moons)
- 2 parsnips (about ½ pound total; peeled, halved lengthwise, and sliced crosswise into half-moons)
- 2 ribs celery (trimmed and diced)
- 1 yellow onion (peeled and diced)
- 5 cloves garlic (peeled and minced)
- 1 teaspoon dry thyme
- 2 tablespoons all-purpose flour
- 4 cups water
- 2 (15-ounce) cans cannellini beans (drained)
- 2 bay leaves
- Salt and pepper
Breadcrumb topping:
- 8 ounces baguette (cut into large cubes)
- 1 tablespoon extra virgin olive oil
- Kosher salt
- 1 cup Italian parsley (loosely packed and minced)
Instructions
Brown the mushrooms:
- Preheat the oven to 350ºF.
- Heat a large, heavy-bottomed pot over medium heat. Add the sliced mushrooms and cook, turning occasionally, until they release their water and the water evaporates, about 6 to 8 minutes.
- Add 3 tablespoons of butter to the mushrooms and continue sautéing for 8 to 10 minutes until they deepen in color. Season with salt and pepper.
Sauté the vegetables:
- Add the diced carrots, parsnips, celery, and onion to the mushrooms and sauté for 5 minutes. Add the minced garlic and 1 teaspoon dry thyme and cook until fragrant, about 1 minute. Season generously with kosher salt and black pepper.
- Coat the vegetables with 2 tablespoons of flour. Cook for 1 minute until the flour toasts lightly. Slowly add 4 cups of water, whisking constantly until incorporated.
- Add the beans and bring to a boil. Reduce the heat to low. Add the bay leaves. Taste and season again with a big pinch of kosher salt.
Bake the cassoulet:
- Transfer to the oven, uncovered, for 1 to 2 hours. Check the cassoulet after 1 hour and add more liquid if needed. The liquid should reduce significantly.
Make the topping:
- Preheat the air fryer to 400ºF. Place the bread cubes in a large bowl and drizzle with 1 tablespoon of extra virgin olive oil and a pinch of salt. Use your hands to massage the oil into the bread. Transfer to the air fryer for 4 to 6 minutes until golden brown and toasted. See Note 1.
- Transfer the toasted bread cubes to a food processor. Pulse until a fine meal forms.
- Pour the breadcrumbs into a large bowl and add the minced parsley. Stir to combine. Taste and add salt. Cover the bowl and set aside until ready to serve.
Finish the cassoulet:
- Remove the pot from the oven and discard the bay leaves. Taste the beans and season once more. Spoon half the herby breadcrumbs on top of the cassoulet.
To serve:
- Spoon the cassoulet into shallow bowls and finish with more breadcrumbs. Enjoy!
Delicious- this was an even better version of a similar recipe I followed for years and then lost. I added Parmesan to the bread crumb mix and ran under the broiler at the end. Also did a lemon squeeze to finish off. Thanks!
I’m so happy you enjoyed it! Thank you for the comment!