Stewed Big Bean Cassoulet

Eric Hara

9 Restaurant - NYC

Chock full of beans and vegetables, this meatless version of cassoulet doesn’t disappoint. To make it truly vegetarian, substitute vegetable broth for the lobster and chicken stock.


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped garlic
  • 4 cups chicken stock
  • 8 cups lobster stock (or additional chicken stock)
  • 2 cups gigante beans, soaked overnight
  • 5 tablespoons chopped thyme, divided
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1/2 cup diced fennel
  • 1/2 cup diced onions
  • 3/4 cup butter, divided
  • 2 tablespoons ground fennel
  • 2 tablespoons ground coriander
  • 3/4 cup butter, divided
  • 1 cup panko


In a large pot, heat the olive oil and sauté the garlic until translucent. Add the chicken and lobster stock (if using), soaked beans, and 3 tablespoons thyme. Simmer until the beans are tender, about 45 minutes to an hour. (If the liquid evaporates too quickly, add some water. There should be liquid remaining by the time the beans are done.)

When the beans are almost tender, add the carrots, celery, fennel, and onions. When the beans and vegetables are soft, add the fennel, coriander, and 1/4 cup butter. Cover and keep warm over a low flame.

In a large sauté pan, melt the remaining butter. Add the panko and remaining thyme; toast until just golden, about 3 minutes.

To serve, top the beans with bread crumbs.


4 servings