Traditional French Cassoulet with a Serbian Twist

Cassoulet is a traditional french dish made with dried beans, smoked meats, sausages and is a very hearty meal. Every country has a version of a bean casserole or stew like Cassoulet.


This recipe is my version of
French Cassoulet, Serbian style.

French Cassoulet

2 cups dried romano beans, boiled for 5 mins and strained
3 celery stalks, diced
3 carrots, diced
2 onions, diced
2 red peppers, diced
4 bay leaves
1 bunch fresh thyme or 1 Tbsp dried thyme
1 tsp salt
1 tbs pepper
1 smoked ham hock or 3 smoked sausages

1 finely chopped onion
5 Tbsp oil
3 Tbsp flour
1 Tbsp smoked paprika

Place all ingredients in a large stock pot and add 8 cups water. Cook until beans are soft, and skins start to burst. Don’t forget to remove bay leaves and thyme branches.

To make the roux, which thickens the dish, combine oil and onion and cook until golden. Add flour and cook for a few minutes to cook out the flour. When it starts to turn golden, then you know it’s done. Add paprika, stir well then add to the beans and stir very well, until thickened. Let it all come to a simmer and your Cassoulet is done. Add more salt to taste, if desired.


Have you ever tried a Traditional
French Cassoulet?



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