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    Food » Main Dishes » Ham and Bean Cassoulet with Cornmeal Dumplings

    Ham and Bean Cassoulet with Cornmeal Dumplings

    Posted: 03/17/2016 | Last updated: 03/15/2021 by Erin K. Browne 1 Comment
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    Ham and Bean Stew Cassoulet with Cornmeal Dumplings. This is so easy to make, yields a TON of food, and is SO SO SO GOOD!

    I'm not sure how cassoulet, which is basically a fancy term for a slow-cooked stew made with meat and beans, has evaded me for my entire life.  Now that I've had it, my life will never be the same.

    Ham and Bean Stew Cassoulet with Cornmeal Dumplings. This is so easy to make, yields a TON of food, and is SO SO SO GOOD!

    My husband has already requested (insisted?) that I make this dinner again, and soon.  It's thick, warm, comforting, full of flavor, and filling.  It comes together quickly and doesn't require much fussing while it cooks long and slow on the stove.  The cornmeal dumplings are dropped in at the very end and as soon as they are done, you're ready to dig in.

    Ham and Bean Stew Cassoulet with Cornmeal Dumplings. This is so easy to make, yields a TON of food, and is SO SO SO GOOD!

    The dumplings are buttery, hearty, and melt into the rest of the stew like sheer perfection.  One recipe makes a ton of food, and the leftovers taste just as delicious days later.

    Ham and Bean Stew Cassoulet with Cornmeal Dumplings. This is so easy to make, yields a TON of food, and is SO SO SO GOOD!

    Please, please try this sometime, and then come back and let me know what you think!

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    Ham and Bean Stew Cassoulet with Cornmeal Dumplings. This is so easy to make, yields a TON of food, and is SO SO SO GOOD!

    Ham and Bean Cassoulet with Cornmeal Dumplings

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    • Total Time: 2 hours 40 mins

    Ingredients

    Scale
    • For the cassoulet:
    • 1lb dry lima beans (butter beans)
    • 1lb dry baby lima beans
    • 1 yellow onion, chopped
    • 3 cloves garlic, minced
    • 1 TBS olive oil
    • 1 cup (generous) sliced carrots
    • 1 8oz package of cooked, cubed ham
    • 2 32oz. containers of chicken broth
    • ½ tsp (generous) dried rosemary
    • salt and pepper to taste
    • For the dumplings:
    • ¼ cup all-purpose flour
    • ¾ cup yellow cornmeal
    • 1 tsp baking powder
    • ¼ tsp baking soda
    • ¼ tsp salt
    • ¼ tsp pepper
    • 2 TBS cold butter, cut into pieces
    • â…” cup buttermilk

    Instructions

    1. The night before, place dry beans into a pot, cover with enough water to reach 3-4 inches above beans, and allow to soak overnight.
    2. When ready to begin the cassoulet, drain the beans, rinse, and pick out any odd-looking bits.
    3. In a large dutch oven or stew pot, heat the olive oil and saute the onions until translucent and fragrant. Add the ham and garlic and continue to cook an additional 2-3 minutes.
    4. Pour both boxes of chicken broth into the pot followed by the beans, carrots, and rosemary. Season with salt and pepper. Bring to a boil and then reduce to a simmer and cover, stirring occasionally, 2 - 2.5 hours until beans are very soft.
    5. When the cassoulet is almost done, prepare the dumplings. Mix together the first 6 ingredients and then using a pair of forks or a pastry blender, cut the cold butter into the mixture until it is coarse and crumbly. Add the buttermilk and mix until just combined.
    6. Drop the cornmeal mixture by heaping tablespoons into the cassoulet. Cover and simmer 15-20 minutes until dumplings are dry to the touch.
    • Author: Erin Browne
    • Prep Time: 10 mins
    • Cook Time: 2 hours 30 mins

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    About Erin K. Browne

    Erin K. Browne is an author of a cookbook (The Unofficial Dollywood Cookbook, Simon & Schuster/Adams Media) and Dollywood guide (The Ultimate Guide to Dollywood, Simon & Schuster/Adams Media) She has over two decades experience with recipe development. Erin is a mom of two human babies and a sweet kitty named Biscuit Fingers ("Ketto"). She loves comfy clothes, sarcastic t-shirts, and reading thrillers. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

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    1. Kara@K&R Adventures

      March 17, 2016 at 8:07 am

      This looks so good! Somehow cassoulet has evaded me too. I've always wanted to make it just never gotten around to it. Maybe this will give me a good excuse to try it. 😉 Although I've never been a fan of lima beans, but maybe this will change my mind.

      Reply

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