French Pork and White Bean Casserole (Cassoulet)

Name: French Pork and White Bean Casserole (Cassoulet)
Total time: 750 min
Ingredients: Table salt; 1 pound dried cannellini beans (about 2 cups), rinsed and picked over; 2 medium celery ribs; 1 bay leaf; 4 sprigs fresh thyme; 1 1/2 pounds fresh French garlic sausage (see note); 4 ounces Salt pork, rinsed of excess salt; 4 tablespoons vegetable oil; 1 1/2 pounds pork shoulder, cut into 1-inch chunks; 1 large onion, chopped fine (about 1 1/2 cups); 2 medium carrots, peeled and cut into 1/4-inch dice (about 1 cup); 4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons); 1 tablespoon tomato paste; 1 (14.5-ounce) can diced tomatoes; 1/2 cup dry white wine; 4 cups low-sodium chicken broth; Ground black pepper; 4 large slices high-quality white sandwich bread, torn into rough pieces; 1/2 cup chopped fresh parsley leaves

www.americastestkitchen.com

In France, this 700-year-old pork-and-bean casserole is a three-day production. Could we turn it into an afternoon’s work?

Keywords

Pork
French
Europe
Pasta
Grains
Rice & Beans
Beans
Meat
Main Courses
Stews

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Ingredients

Table salt
1 pound dried cannellini beans (about 2 cups), rinsed and picked over
2 medium celery ribs
1 bay leaf
4 sprigs fresh thyme
1 1/2 pounds fresh French garlic sausage (see note)
4 ounces Salt pork, rinsed of excess salt
4 tablespoons vegetable oil
1 1/2 pounds pork shoulder, cut into 1-inch chunks
1 large onion, chopped fine (about 1 1/2 cups)
2 medium carrots, peeled and cut into 1/4-inch dice (about 1 cup)
4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1/2 cup dry white wine
4 cups low-sodium chicken broth
Ground black pepper
4 large slices high-quality white sandwich bread, torn into rough pieces
1/2 cup chopped fresh parsley leaves