Navy beans cassoulet

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
Serving: 4


  • 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


  1. Rinse and drain beans with cool water
  2. Put it in a large pot with 9 cups of water
  3. Cook the beans over a medium-high heat until all the liquid is gone, about 1h15min.
  4. Reduce heat and add the beef, tomato sauce, onions, bay leaf, salt, ground pepper, garlic powder, and the last cup of water
  5. Slowly blend all together with a ladle,
  6. Cover and cook over medium-low heat for another 30 min
  7. Add carrot, pepper
  8. Cook for 15 min.
  9. Serve warm with French baguette or garri

Bon appetit!


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