French Pork and White Bean Casserole (Cassoulet)

Name: French Pork and White Bean Casserole (Cassoulet)
Yield: Serves 8 to 10
Cuisine: French
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

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Appears in Cook's Illustrated November/December 2009

SERVES8 to 10

TIME4½ hours, plus 8 hours soaking

has video

WHY THIS RECIPE WORKS

To develop a streamlined cassoulet recipe, we used salt pork instead of confit for richness, used canned broth instead of homemade, and brined our beans before cooking so they were creamy and perfectly cooked in less time. The result was a ...

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