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Cassoulet White Beans

Yield Makes 8 to 10 servings, with enough for leftovers
Notes: If making ahead, let cool, cover, and chill up to 1 day. Reheat until steaming, stirring occasionally. Drain beans (you should have about 11 cups) to serve; save juice (you should have about 3 cups) and add to leftover beans to make a second-day soup.


  • 2 pounds dried small white beans
  • 1 smoked ham hock (about 1/2 lb.)
  • 6 cups fat-skimmed chicken or beef broth
  • 4 carrots (about 1 lb. total)
  • 2 onions (about 1 lb. total)
  • 1/4 cup mustard seed
  • 1 1/2 tablespoons fresh thyme leaves or dried thyme
  • 2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried rubbed sage
  • 2 teaspoons cumin seed
  • 1/2 teaspoon cardamom seed
  • 2 tablespoons minced fresh ginger
  • Salt

Nutrition Information

  • calories 359
  • caloriesfromfat 6.4 %
  • protein 25 g
  • fat 2.6 g
  • satfat 0.4 g
  • carbohydrate 61 g
  • fiber 11 g
  • sodium 141 mg
  • cholesterol 2.4 mg

How to Make It

  1. Sort beans and discard debris. Rinse beans, drain, and put in a 6- to 8-quart pan. Rinse ham hock and add to beans, with broth and 6 cups water. Set over high heat, cover, and bring to a boil.

  2. Meanwhile, peel and cut carrots and onions into 1/8- to 1/4-inch dice. Add to beans, along with mustard seed, thyme, sage, cumin seed, cardamom seed, and ginger. When boiling, reduce heat and simmer, covered, stirring occasionally, until beans are creamy-smooth to bite and meat pulls easily from the ham hock, 2 1/2 to 3 hours.

  3. Lift out ham hock and let stand until cool enough to touch, about 8 minutes. Discard skin, bone, and fat. Chop meat and return to beans. Stir over medium heat until steaming, about 5 minutes. Drain beans and save liquid. Season beans to taste with salt.

  4. Nutritional analysis per 1 cup beans.