Vegetarian French Butter Bean Cassoulet

Course: Entree, Main Course, Side Dish

Cuisine: French

Keyword: Cassoulet, Cassoulet Recipe, French Cassoulet, Vegetarian Cassoulet

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: servings

Calories: 395kcal

This vegetarian butter bean cassoulet captures the spirit of a provincial French bistro with aromatic shallots, garlic, herbs, and white wine forming a rich, savory base. It is a dish that improves with time, making it ideal for preparing ahead.

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Ingredients

Cassoulet Base

1½ tablespoons olive oil
1 tablespoon butter
8 medium shallots finely minced (about 1¼ cups)
2 celery stalks diced (about 1 cup)
2 medium carrots diced (about 1½ cups)
1½ tablespoons garlic minced (3–4 cloves)
4 cups sliced cremini or baby bella mushrooms (about 300 g)
2½ tablespoons tomato paste
¾ to 1 cup dry white wine
2 15 oz cans butter beans (400 g cans in EU) drained
2¾ to 3 cups vegetable stock plus more as needed
1 bay leaf
2 –3 sprigs fresh thyme
2 sprigs fresh rosemary
Freshly ground black pepper
Salt to taste

Optional Breadcrumbs to thicken Sauce

⅓ to ½ cup soft fresh breadcrumbs loosely packed, from day-old country bread or sourdough, crusts removed

Gruyère–Breadcrumb Crust

2½ cups coarse fresh breadcrumbs
1 cup Gruyère cheese coarsely grated
1 tablespoons butter melted
1½ tablespoons olive oil
2 teaspoons Dijon mustard
1 small garlic clove very finely grated, or pinch garlic powder
2 tablespoons fresh parsley chopped

Instructions

Build the Flavor Base

Heat the olive oil and butter in a wide pan over medium-low heat.
Add the shallots, celery, and carrots with a pinch of salt. Cook gently for about 10 minutes, stirring occasionally, until softened and aromatic but not browned.
Increase heat to medium-high. Add the mushrooms and cook 8–10 minutes, stirring occasionally, until tender and their moisture has mostly evaporated.
Add the garlic and cook 30 seconds, just until fragrant.

Develop Depth

Stir in the tomato paste and cook for 1–2 minutes, until it darkens slightly and coats the vegetables.
Add the white wine, scraping up any browned bits from the pan. Simmer for 3–4 minutes to reduce slightly.
Simmer the Cassoulet (Keep It Slightly Loose)
Add the butter beans, 2¾ cups vegetable stock, bay leaf, thyme, rosemary, and several grinds of black pepper.
Bring to a gentle simmer and cook uncovered for 10–15 minutes.
During the final 3 minutes, sprinkle in the soft breadcrumbs, stirring gently. They will dissolve into the liquid and lightly thicken the sauce while preserving a creamy texture.
If the mixture looks at all dry, add an additional ¼ to ½ cup vegetable stock. The cassoulet should look slightly looser than your desired final consistency, as the beans will continue absorbing liquid during baking.
Remove bay leaf and herb stems. Taste and adjust salt.
Transfer to an ovenproof casserole or gratin dish.

Prepare the Gruyère Breadcrumb Topping

In a bowl, combine breadcrumbs, melted butter, olive oil, Dijon mustard, garlic, and parsley. Toss until evenly coated.
Add grated Gruyère and mix gently.

Assemble and Bake

Preheat oven to 190°C / 375°F.
Sprinkle breadcrumb mixture evenly over the cassoulet.
Bake uncovered for 20–30 minutes, until bubbling at the edges and golden brown on top.
If browning too quickly, tent loosely with foil.
Let rest 10–15 minutes before serving. The sauce will continue to thicken slightly as it cools.

Notes

How to Maintain Moisture and Restore Leftovers

Butter beans naturally continue absorbing liquid after cooking, which can make the cassoulet drier over time. This is normal, but additional liquid may be needed, especially when reheating.

To prevent dryness during initial cooking

The cassoulet should look slightly more liquid than you want it to be before baking — not soupy, but visibly loose around the beans.

Add an extra ¼ to ½ cup of stock, if needed, before baking.

For Leftovers:

Add a bit of vegetable stock if you'd like more broth, or make this mixture and add in as needed:

1 cup hot water
½ teaspoon vegetable bouillon paste, or 1 bouillon cube.
½ teaspoon olive oil

Warm gently over low heat or in a 160°C oven, on the stovetop, or in a microwave.

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