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Four Bean Cassoulet in a light blue Dutch oven

Four Bean Cassoulet

Nutrivore Score: 313
Prep Time 45 minutes
Cook Time 2 hours
Soaking time 12 hours
Total Time 14 hours 45 minutes
Servings 12
Calories 477kcal
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Ingredients

  • 1/2 cup cranberry beans dried
  • 1/2 cup black beans dried
  • 1/2 cup pinto dried
  • 1/2 cup cannellini dried
  • 4 ounces pancetta diced
  • 2 tablespoons olive oil
  • 2 pounds pork shoulder cut into 1" chunks
  • 1 pound lamb stew meat cut into 1" chunks
  • 1 pound kielbasa or polish sausage cut into 1" pieces
  • 1 cup dry wine
  • 6 large carrots cut into 1/2 in rounds
  • 3 stalks celery cut into large pieces
  • 1 medium onions quartered
  • 6 ounces tomato paste (one small can)
  • 1 cup chicken stock
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon thyme dried
  • 1 pinch cloves ground
  • 2 large bay leaves
  • 2 tablespoons parsley fresh, minced

Instructions

  • Rinse beans and discard any stones or shriveled beans. In a large bowl, combine beans and add water to cover by 2 inches. Soak overnight and up to 48 hours. Drain beans and rinse again.
  • In a large pot, bring 8 cups of water to a rolling boil, add beans and reduce heat to low. Simmer beans until soft but before skin cracks, about 90 minutes. Drain and set aside.
  • Meanwhile, in a large Dutch oven over medium heat, sauté pancetta in olive oil until browned. Remove and set aside. Working in batches, sear pork butt, lamb and kielbasa to brown (but not cooked through) in the rendered fat in the Dutch oven, removing and setting aside.
  • Preheat oven to 350F with rack set to its lowest level.
  • Drain excess fat from Dutch oven. Add wine to deglaze then return pancetta, pork, lamb and kielbasa to the Dutch oven along with carrots, celery, onion, tomato paste, chicken stock, salt, thyme, cloves, and bay leaves. Heat broth to a rolling boil over high heat. Cover and place in the oven. Bake for 1 hour.
  • Remove from oven and add beans and parsley, stirring to incorporate. Cover and return to oven to cook for an additional 30 minutes, until meat and beans are fork-tender.

Nutrition

Nutrition Facts
Four Bean Cassoulet
Amount per Serving
Calories
477
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
13
g
Cholesterol
 
106
mg
35
%
Sodium
 
938
mg
41
%
Potassium
 
888
mg
25
%
Carbohydrates
 
16
g
5
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
34
g
68
%
Vitamin A
 
6341
IU
127
%
Vitamin C
 
8
mg
10
%
Calcium
 
56
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.