White Bean & Basque Chorizo Cassoulet


This might not be a traditional cassoulet (classic poor man’s meal)!  It’s beans slowly cooked with sausage so that the rendered fat has time to soak in and give everything the most amazing flavor.  This recipe adds kale instead of Italian parsley, which isn’t traditional in cassoulet – but adds a new dimension in flavor and of course for color!  This dish has deep, rich flavor with just a few simple ingredients, but tastes like a million bucks.


  • 2 tbsp olive oil
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 1 small onion, chopped
  • Salt & pepper to taste
  • 1 pound basque chorizo sausage, sliced on a bias
  • 2 15oz cans of organic great northern beans, drained and rised
  • 2 cups organic vegetable broth
  • 1 bunch of kale, torn into bite size pieces, ( about 4 cups )
  • 2 tbsp of ghee
  • 1/2 cup pork panko crumbs
  • 2 tbsp chopped fresh parsley


  • In a large heavy pot add oil over medium heat, add celery, carrot, onion salt & pepper cook until lightly browned and tender.
  • Stir in sausage, beans and broth and let simmer until sausage is heated through.
  • Stir in kale and parsley cooking for a few minutes until wilted.
  • In small skillet melt ghee and add panko and toast until golden brown.
  • Sprinkle each serving bowl of cassoulet with toasted panko.


Recipe by Chef Stacy Petty, Brand Ambassador for Flocchini Sausages