# What You'll Need:
→ Meats
01 - 14 oz smoked ham, diced
02 - 7 oz pork sausage, thickly sliced
03 - 3.5 oz bacon or pancetta, diced
→ Beans
04 - 1 lb dried white beans (cannellini or Great Northern), soaked overnight and drained
→ Vegetables
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 1 large onion, finely chopped
08 - 4 garlic cloves, minced
09 - 1 can (14 oz) diced tomatoes, drained
→ Liquids & Seasonings
10 - 5 cups chicken stock
11 - 2 tablespoons tomato paste
12 - 2 tablespoons olive oil
13 - 1 bay leaf
14 - 4 sprigs fresh thyme or 1 teaspoon dried thyme
15 - 1 teaspoon smoked paprika
16 - Salt and black pepper to taste
→ Topping
17 - 1 cup fresh breadcrumbs, optional
18 - 2 tablespoons chopped fresh parsley for garnish
# Method Steps:
01 - Set oven temperature to 325°F.
02 - In a large Dutch oven or heavy casserole dish, heat olive oil over medium heat. Add bacon or pancetta and cook until golden and crisp, approximately 5-7 minutes.
03 - Add chopped onion, diced carrots, and celery to the rendered meat. Sauté for 5-7 minutes until vegetables soften and become translucent.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add diced ham and sliced pork sausage to the pot. Cook for 5-8 minutes until lightly browned on all sides.
06 - Stir in tomato paste and smoked paprika, coating all ingredients evenly. Add drained diced tomatoes and cook for 2 minutes, stirring constantly.
07 - Add drained soaked white beans, chicken stock, bay leaf, and thyme sprigs to the pot. Season with salt and black pepper to taste. Stir well to combine.
08 - Bring mixture to a simmer on the stovetop, then cover the Dutch oven and transfer to the preheated 325°F oven.
09 - Bake for 1 hour and 30 minutes, stirring once or twice during cooking. Beans should become tender and the liquid should reduce to a thick, cohesive consistency.
10 - Optional: In the final 15 minutes of baking, sprinkle fresh breadcrumbs evenly over the surface and bake uncovered to develop a golden, crispy crust.
11 - Remove cassoulet from oven. Discard bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt, pepper, or paprika as desired.
12 - Ladle cassoulet into serving bowls and garnish generously with fresh chopped parsley. Serve immediately with crusty bread.
