Rancho Gordo Cassoulet Beans – Premium West Coast Beans Perfect for Ohio Kitchens

Whether you’re cooking in Dayton, Cincinnati, Columbus, or anywhere in the Midwest, these versatile beans are ideal for elevating your favorite hearty dishes. Perfect for classic cassoulet, they also shine in Ohio comfort‑food staples like baked beans, slow‑cooked pot beans, soups, casseroles, salads, pasta e fagioli, and even creamy dips. Stock your pantry with this best‑selling Rancho Gordo favorite and bring gourmet West Coast quality straight to your Ohio kitchen.

Simplified Cassoulet Recipe with Rancho Gordo Beans:

What You’ll Need

• 1 lb Rancho Gordo Cassoulet Beans, soaked overnight
• 1 Tbsp olive oil
• 1 medium onion, diced
• 2–3 carrots, sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 1 lb smoked sausage (kielbasa or chicken sausage), sliced
• 4 cups chicken stock
• 1 bay leaf, 1 tsp dried thyme, ½ tsp black pepper and Salt to taste
• Optional Topping: 1 cup breadcrumbs + 2 Tbsp melted butter and cooked and shredded dug leg confit.

How to Make It

1. Cook the Beans

Drain soaked beans. Cover with fresh water and simmer until tender (45–60 min). Drain and set aside.

2. Sauté Aromatics

In a Dutch oven, heat olive oil. Add onion, carrots, and celery; cook until softened. Stir in garlic.

3. Brown the Sausage

Add sausage to the pot and cook until lightly browned.

4. Combine & Simmer

Add cooked beans, chicken stock, bay leaf, thyme, pepper, and salt. Simmer 30–40 minutes, adding more stock if needed.

5. Optional Crunchy Topping

Mix breadcrumbs with melted butter. Sprinkle on top and broil 2–3 minutes until golden.  Consider adding pre-cooked and shredded dug leg confit!

6. Serve

Ladle into bowls and enjoy warm with crusty bread.