Pork • Winter Comfort

Sausage and White Bean Cassoulet

Name: Sausage and White Bean Cassoulet
Prep time: 20 min
Cook time: 130 min
Total time: 2 min
Yield: 8 servings
Ingredients: 1 lb bulk pork sausage, casings removed; 1 lb boneless pork shoulder, cut into 1-inch cubes; 1 Tbsp olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 2 cans (15 oz each) cannellini beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes, with juice; 2 cups low-sodium chicken broth; 1 tsp dried thyme plus 1 bay leaf

A slow-baked winter stew of pork sausage, pork shoulder, and creamy white beans in a garlicky tomato broth.

Updated: Nov 9, 2026

⏱ 2 hours 30 mintotal

8servings

450 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 2 hours 30 min.
Serves 8 — easy to halve or double.
Medium level — everyday equipment only.
Stays juicy when cooked to 165°F (74°C).
Storage, freezing and reheating covered below.

This Sausage and White Bean Cassoulet recipe takes 2 hours 30 minutes and makes 8 servings. Cassoulet is a slow-baked French bean stew, and this home-kitchen version keeps the deep flavor with browned pork sausage, cubes of pork shoulder, canned cannellini beans, tomatoes, garlic, and thyme.

Food safety: do not wash raw chicken — it spreads bacteria around the sink. Pat dry, avoid cross-contact with ready-to-eat food, and cook to 165°F (74°C) internal temperature.

Helpful guides

Instructions

Step 1

Heat oven to 325 degrees F. Brown the sausage in a Dutch oven over medium-high heat, breaking it up, 6 to 8 minutes, then transfer it to a plate with a slotted spoon. Browning the sausage first builds the base flavor and lets you leave excess fat behind.

Step 2

Brown the pork shoulder cubes in the same pot in a single layer, about 3 minutes per side, and add them to the plate. A dry surface and an uncrowded pot produce browning, while a wet or crowded pot only steams the meat.

Step 3

Cook the onion 6 minutes, add the garlic and thyme for 1 minute, then stir in the tomatoes and simmer 3 minutes, scraping up the browned bits. Those browned bits hold most of the concentrated flavor in the pot.

Step 4

Return both meats, add the beans, broth, and bay leaf, and bring the pot to a simmer on the stovetop. Starting on the stove means the oven heat begins evenly instead of at the cold edge of the dish.

Step 5

Cover and bake 90 minutes, then uncover and bake 30 to 40 minutes until the pork is fork-tender and the liquid thickens. The ground pork sausage must reach 160 degrees F, so check a piece near the center of the pot, not just the top.

Step 6

Rest 10 minutes, remove the bay leaf, and skim the fat from the surface. Serve in shallow bowls with crusty bread, since resting lets the beans absorb broth and the fat rise for skimming.

Troubleshooting — fixes, not repeats

If the cassoulet is soupy, uncover and simmer 10 minutes on the stovetop; beans break down and thicken the broth as they cook further.
If canned beans turn mushy, add half of them at the start and the rest in the last 30 minutes, because they need far less time than the pork.
If it tastes flat, add 1 teaspoon red wine vinegar or a pinch of salt at the end, since pork and beans need acid to taste rich rather than dull.
If you want a crust, sprinkle 1/2 cup fresh breadcrumbs over the top for the last 20 minutes of uncovered baking.

Make it your way

Chicken thighs can replace the pork shoulder for a lighter pot: brown them first and simmer 45 minutes instead of 90.
Add 1 cup sliced carrots or a smoked turkey leg for deeper flavor without extra salt.
A slow cooker version browns the meats on the stove, then cooks everything on low 7 to 8 hours, uncovering at the end to reduce the broth.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat to 165 degrees F on the stovetop with a splash of broth, or cover and bake at 325 degrees F for 30 minutes.

Freeze up to 3 months and thaw overnight in the refrigerator, because beans lose texture when reheated straight from frozen.

FAQ

Can I use dried beans instead of canned?
Yes. Soak 1 lb dried cannellini overnight, simmer until tender, and add them with 1 extra cup of broth. Dried beans absorb more liquid, so check the pot after 60 minutes of baking and add broth if needed.

What kind of sausage works best?
Sweet Italian sausage or garlicky smoked sausage both work well. Avoid heavily spiced or very salty varieties, and compare sodium on the labels, since canned beans and sausage together can push a serving high in salt.

Is cassoulet better the next day?
The flavor deepens overnight as the beans absorb the broth. Reheat gently with a splash of broth and avoid a hard boil, which breaks the beans and thickens the stew unevenly.