Serve with French baguette, cassoulet makes a great main course. Growing up, we always had it on special occasions like holidays, even on some special gatherings with family and friends. Cassoulet is also great served as a hot hors-d’oeuvre with vegetables.
For this recipe, I used navy beans. They are the closest beans to the small white beans used in the preparation of cassoulet I grew up eating! Those cassoulet beans are smaller and hold their shape perfectly while cooking, while the navy beans tend to lose their shape, making them a great choice for purees and soups as well.
Use the African white bean if you have it; however, any white beans (cannellini beans, Tarbais Beans, etc.) will still make a tasty cassoulet!
Total Cooking Time: 1h50 min
- 1 ½ cup navy beans
- 10 cups water
- ¼ cup tomato sauce
- ½ cup on diced onions
- ½ tsp salt
- ¼ tsp ground pepper
- ¼ garlic powder
- ¼ cayenne pepper(optional)
- 1 dried bay leaf
- 1 cup fried diced beef
- ½ cup diced carrot
- ¼ red, yellow, or green sweet pepper
- Rinse and drain beans with cool water
- Put it in a large pot with 9 cups of water
- Cook the beans over a medium-high heat until all the liquid is gone, about 1h15min.
- Reduce heat and add the beef, tomato sauce, onions, bay leaf, salt, ground pepper, garlic powder, and the last cup of water
- Slowly blend all together with a ladle,
- Cover and cook over medium-low heat for another 30 min
- Add carrot, pepper
- Cook for 15 min.
- Serve warm with French baguette or garri