Jack’s Bean Cassoulet

“This cassoulet is inspired by Jack and the Beanstalk. It’s traditionally made with pork and duck, but here I’m substituting beef, since Jack traded a cow to buy beans. Beans are the heart of a good cassoulet, so they’re in there, too.” – Scott Vivian, chef and co-owner of Beast, Toronto.

Number of servings : 8

Prep time: 2.5 Hours

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :


½ lb (250 g) dried beans, soaked in water overnight, then drained
3 tbsp (45 mL) olive oil or duck fat
1 cup (250 mL) panko bread crumbs
1 large onion, diced
1 carrot, peeled and diced
4 cloves garlic, minced
1 lb (500 g) beef brisket, cubed
½ lb (250 g) bacon, chopped
½ cup (125 mL) dry white wine
1 cup (250 mL) beef stock
½ cup (125 mL) canned whole tomatoes, drained and chopped
2 sprigs fresh thyme
2 bay leaves
½ lb (250 g) beef- or pork-based sausage, sliced into coins
8 eggs, poached
1/3 cup (75 mL) chopped fresh parsley


  1. Heat 1 tbsp (15 mL) of the oil in skillet over medium heat; add panko to thicken. Toast, stirring often, until golden, about 5 minutes. Transfer to bowl; set aside. 
  2. In heavy-bottomed Dutch oven, heat remaining oil over medium-high heat; sauté onion, carrot and garlic, stirring often, until softened, about 5 minutes. Add brisket and bacon; cook, stirring, 5 minutes. Stir in wine, reduce heat to medium-low and simmer 5 minutes. Stir in stock, tomatoes, thyme and bay leaves; bring to boil, reduce to med-ium-low heat and simmer, covered and stirring occasionally, 45 minutes. 
  3. Add beans and 3 cups (750 mL) water; bring to boil, reduce heat to medium-low and cover, stirring occasionally, 1 hour. Stir in sausage; bring to boil and cook over medium heat, uncovered, until sausage is cooked through, about 15 minutes, and adding up to ½ cup (125 mL) of the toasted panko. Discard thyme and bay leaves. 
  4. Ladle into bowls; top each with a freshly poached egg. Sprinkle with remaining bread crumbs and parsley.

Nutritional information: