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Truffled White Bean Cassoulet
























RECIPE BY: Matt Paille, Epicurean Escape Catering

YIELD: Serves 6

PAIRS WELL WITH: Fritz Russian River Valley Pinot Noir

Chef Matt perfected this recipe working with Fritz Underground Winery for Food + Wine Affair 2015.

He made it often, working at the Ritz Carlton San Francisco with his mentor Chef Paul Magoo. 

We hope you enjoy this recipe that is so near and dear to Matt's heart.


2 cups dried navy beans, soaked in water overnight

7 cups chicken stock

3 fresh thyme sprigs

1 bay leaf

1/2 cup garlic cloves, peeled

1 yellow onion, diced

Freshly ground pepper, to taste

2 blood sausage links

1/4 lb braised pork belly

2 duck confit legs, meat shredded

1/2 cup panko (Japanese bread crumbs)

2 tablespoons white truffle oil

3 tablespoons chopped fresh flat-leaf parsley



For the Beans:

Drain the soaked beans and place them in a large pot.

 Add 6 cups of the stock and bring to a simmer, stirring occasionally, then add the thyme, bay leaf, garlic, onion and a few grinds of pepper. 

Continue to simmer until most of the stock has been absorbed and the beans are tender, about 50 minutes. 

Add water or more stock if the liquid evaporates before the beans are cooked through. 


For the Sausage:

Meanwhile, in a saucepan, bring the remaining 1 cup stock to a simmer. 

Add the sausage and poach for 8 to 10 minutes. 

Transfer to a cutting board and add the remaining stock to the beans, if needed. 


For the Cassoulet:

Preheat the oven to 400°F. 

When the beans are tender, transfer them to a casserole dish or individual ramekins. 

Cut the sausage into slices 1 inch thick. 

Scatter the sausage and the shredded duck throughout the beans. 

Top with pork belly. 

Sprinkle the bread crumbs and truffle oil over the top. 

Bake until the cassoulet is bubbling and golden brown on top. 

Garnish with the parsley and serve.

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