Weekend Sausage and White Bean Cassoulet

Name: Weekend Sausage and White Bean Cassoulet
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 lb dried cannellini, Great Northern or Tarbais beans, soaked overnight; 6 oz thick-cut bacon or pancetta, diced; 1 1/2 lb boneless pork shoulder, in 1 1/2-inch chunks; 1 1/2 tsp salt, plus more to taste; 1/2 tsp black pepper; 1 1/2 lb Toulouse-style or other coarse garlic pork sausages; 1 large onion, chopped; 2 carrots, chopped; 6 cloves garlic, chopped; 2 tbsp tomato paste; 4 cups low-sodium chicken broth; 1 (14.5 oz) can diced tomatoes; 4 sprigs thyme and 2 bay leaves; 2 confit duck legs (optional); 1 cup coarse fresh breadcrumbs; 2 tbsp chopped parsley

A slow-baked French casserole of creamy white beans, garlicky pork sausages, smoky bacon and tender pork shoulder in a rich herb broth. Long and lazy cooking for a cold November weekend.

Prep30 min

Cook3 hr

Total3 hr 30 min

Serves8

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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8-inch chef's knifeFor all the chopping

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Instant-read thermometerFor knowing when meat is done

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Ingredients

1 lb dried cannellini, Great Northern or Tarbais beans, soaked overnight

6 oz thick-cut bacon or pancetta, diced

1 1/2 lb boneless pork shoulder, in 1 1/2-inch chunks

1 1/2 tsp salt, plus more to taste

1/2 tsp black pepper

1 1/2 lb Toulouse-style or other coarse garlic pork sausages

1 large onion, chopped

2 carrots, chopped

6 cloves garlic, chopped

2 tbsp tomato paste

4 cups low-sodium chicken broth

1 (14.5 oz) can diced tomatoes

4 sprigs thyme and 2 bay leaves

2 confit duck legs (optional)

1 cup coarse fresh breadcrumbs

2 tbsp chopped parsley

Steps

Drain the beans, cover with fresh water in a pot, bring to a boil and simmer 20 minutes. Drain.

In a large Dutch oven, cook the bacon over medium heat until the fat renders, 6 minutes; lift out. Season the pork with salt and pepper and brown it in batches in the fat; set aside. Brown the sausages on all sides and set aside.

Cook the onion and carrots in the pot until soft, 8 minutes. Add the garlic and tomato paste for 1 minute.

Add the beans, broth, tomatoes, herbs, bacon and pork. Bring to a simmer, cover and bake at 325°F for 1 1/2 hours.

Cut the sausages in thick pieces and nestle them and the duck legs (if using) into the beans; add water if the beans look dry. Sprinkle with breadcrumbs and bake uncovered 1 hour more, pushing the crust under once or twice, until the beans are creamy and the top is golden.

Rest 15 minutes, discard the herb stems, scatter with parsley and serve in bowls.

TipLike most stews it tastes even better the next day; reheat covered at 325°F with a splash of broth.