Seared Ham & White Bean Cassoulet (Skillet Style)
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Ingredients
Served With:
Instructions
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Heat olive oil in a heavy cast-iron skillet over medium heat.
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Add diced pancetta and cook until crispy and fat renders, about 4 to 5 minutes. Remove with a slotted spoon and set aside, leaving fat in the pan.
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Increase heat to medium-high, add diced ham, and sear in pancetta fat until browned and crisp, about 4 minutes. Remove half the ham for topping later, leaving the rest in the skillet.
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Turn heat to medium, add diced onion and diced carrots, and cook until carrots begin to soften, about 5 to 6 minutes.
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Add minced garlic, dried thyme, and red pepper flakes. Stir constantly for 1 minute until fragrant.
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Pour in the dry white wine to deglaze, scraping up all browned bits from the bottom of the pan, and reduce until almost completely evaporated (sec), about 2 minutes.
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Stir in the fire-roasted tomatoes.
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Add the drained white beans, chicken broth, and black pepper. Stir well to combine.
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Simmer gently for 8 to 10 minutes, lightly mashing a third of the beans with the back of a spoon to thicken the sauce.
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Set oven broiler to High.
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In a small bowl, mix panko breadcrumbs, melted butter, parsley, crispy pancetta, and reserved seared ham.
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Scatter breadcrumb, pancetta, and ham mixture evenly over the top of the skillet.
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Transfer skillet to oven and broil 2 to 3 minutes until topping is golden brown and bubbling.
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Brush bread slices with olive oil and hard-sear on a hot skillet or grill until toasted. Rub the cut surface of the raw garlic clove directly across the hot toasted bread before serving.
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Dish up and garnish with quick-pickled red onions and serve alongside grilled garlic-rubbed baguette slices.
Note
Garlic-Rubbed Grilled Baguette: Hard-searing the bread creates a rough, toasted surface that acts like a grater against the raw garlic clove. It infuses fresh garlic flavor directly into the crust without burning it in a pan.
