Nothing 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
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.
- 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.