Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on Time
30 Mins
Total Time
55 Mins
Yield
Makes 6 to 8 servings

A mixture of beans gives this dish contrasting textures and colors.

How to Make It

Step 1

Prepare Cassoulet: Sauté carrots and onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Add garlic, and sauté 1 minute. Add ham, and cook, stirring often, 3 minutes. Stir in lima beans and next 6 ingredients; bring mixture to a boil, reduce heat to low, and simmer, stirring occasionally, 15 minutes.

Step 2

Meanwhile, prepare Dumplings: Whisk together flour and next 5 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Stir in rosemary; add buttermilk, and stir just until dough is moistened.

Step 3

Drop dough by tablespoonfuls 1/2 to 1 inch apart into bean mixture. Cover and simmer 15 to 20 minutes or until dumplings are done and dry to the touch. Serve immediately.

Chef's Notes

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

Ratings & Reviews