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Shortcut Cassoulet

Cassoulet in a white bowl with a sliver spoon
Photo by Shari Pennington.

This French classic can be on your table in a little over an hour with this shortcut. The Shortcut Cassoulet recipe pairs well with Muse Vineyards’ Clio, a red blend, and appears in this full episode of “ Un-Wine’d," which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “ Un-Wine’d," please click here.


What You’ll Need:

  • 2 tbsp. olive oil
  • 4 oz smoked ham, chopped
  • 4 slices thick cut bacon, chopped
  • 3 to 4 sweet Italian sausages, jackets removed
  • 2 shallots
  • 2 cloves garlic
  • 2 c. strong chicken stock
  • Salt and pepper to taste

  • 4 15-oz cans cannellini beans drained
  • 1 small ham hock, optional
  • 2 c. kale, roughly torn and packed
  • ½ c. White Wine
  • 1 can Fire Roasted Tomatoes
  • 2 ribs celery, sliced
  • 2 carrots, peeled and sliced
  • ¼ c. freshly chopped Parsley


Step 1: Heat a stock pot over medium heat and add olive oil and warm through.

Step 2: Then add ham, bacon, sausage and shallots, and cook until sausage is warmed through and fully cooked.

Step 3: Add garlic, tomatoes, celery, carrots, and parsley, and continue cooking for a few minutes to fully cook the vegetables.

Step 4: Add the stock, ham hock, and add the beans. Then, simmer for 30 minutes or so to flavor the beans.

Step 5: Pour the beans into the meat mixture and stir up bits from the bottom of the pan to be sure all the flavors are mixed.

Step 6: Simmer for 25 to 30 minutes to meld flavors.

Step 7: Serve and enjoy!

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