triple pork - bacon, andouille and country ribs

Triple-pork cassoulet recipe

triple pork - bacon, andouille and country ribsNothing encourages me to cook more than long nights and cold days. So for my fifth wedding anniversary (Nov. 7), I made the following triple-pork cassoulet. It requires a lot of prep time doing knife work on the meat, but the reward is worth it.


2 cans of Great Northern beans
4 cups chicken stock
2 tablespoons butter
3 lbs. country-style pork loin ribs, fat trimmed, meat removed from the bones and cut into 1-inch pieces, rib bones reserved
Salt and pepper
1/2 lb. thick-cut bacon, cut into 1-inch pieces
1 large onion, chopped
2 medium carrots, chopped
6 garlic cloves, chopped
7-8 plum tomatoes, seeded and chopped
1 tablespoon thyme, chopped
1 bay leaf

Time to cook the rib meat, bacon and Andouille sausage

Country-side ribs, bacon, Andouille sausage for triple-pork cassouletSeason the rib meat with salt and butter.  Melt the butter in a large skillet. Working in two batches, cook the rib meat over moderately high heat until browned all over. Transfer to a platter.

Add the bacon to the skillet and cook until the fat is rendered and the meat crisp. Transfer to the platter.

Add the Andouille to the skillet and cook until lightly brown. Transfer to the platter.

Add reserved rib bones to the skillet and cook until lightly browned. Transfer to the platter.

Add onion, carrots and garlic to the skillet and cook until softened and golden.

Add the chopped tomatoes, thyme and bay leaf. Cook about three minutes. Add all the meat on the platter – but the ribs – to the skillet and stir until heated through.

Transfer the contents of the skillet to a baking dish.

Nestle the rib bones and top with the white beans and the chicken stock.

Bake cassoulet 300 degrees  for 1.5 hours or until bubbling and the beans on top are crisp.

Let stand for 15 minutes.

Time to eat triple-pork cassouletRemove the bay leaf and serve.

Cooking tips

  •  After transferring the ingredients into a baking dish, you can cover with foil and refrigerate until you cook it off the next day.
  • Substitute the same amount of canned plum tomatoes for fresh ones if fresh are not available.
  • Use 1/2 teaspoon dried thyme if you don’t have the fresh herb.
  • This dish looks beautiful in a Creuset baking dish.

About Kristine K. Stevens

Book Cover200Kristine is the author of "If Your Dream Doesn't Scare You, It Isn't Big Enough: A Solo Journey Around the World." This nonfiction book tells the story of how she sold her house, quit her job and traveled around the world.

Kirkus Book Review: "... Stevens makes a friendly, relatable narrator ... plenty of colorful stories to make this an enjoyable, inspiring read... An often sweet memoir about finding oneself in many different places."

Next travel book to spotlight Iceland

25817249396_f6c787ef9f_z Kristine broke free from a desk job once again, and this time ended up volunteering in the far corners of Iceland!

Details about the release of this book will be posted on Facebook.