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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

  • Author: Erin Browne
  • Total Time: 2 hours 40 mins


  • 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
  • 1/2 tsp (generous) dried rosemary
  • salt and pepper to taste
  • For the dumplings:
  • 1/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 TBS cold butter, cut into pieces
  • 2/3 cup buttermilk


  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.
  • Prep Time: 10 mins
  • Cook Time: 2 hours 30 mins
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