Cassoulet (White Bean and Meat Casserole)

A rich Languedoc casserole of white beans slow-baked with pork, lamb, garlic sausage, and a crisp breadcrumb crust.

Ingredients

• 2 lb dry white beans (Great Northern or cannellini)
• 1/2 lb fresh pork rind
• 1 lb fresh pork loin or shoulder, cubed
• 1 lb lamb shoulder, cubed
• 1/2 lb bacon or salt pork
• 1 lb garlic sausage (such as saucisson a l’ail or kielbasa)
• 2 onions, chopped
• 4 cloves garlic, mashed
• 3 cups beef or pork stock
• 1 cup dry white wine
• 3 tbsp tomato paste
• 1 bay leaf, 1/2 tsp thyme, parsley sprigs (bouquet garni)
• 3 tbsp goose or duck fat (or olive oil)
• 2 cups fresh white breadcrumbs
• Salt and pepper to taste

Directions

1. Soak the beans overnight, or bring to a boil, remove from heat, and soak 1 hour. Drain.
2. Simmer the beans with the pork rind, half the onion, the bouquet garni, and water to cover for about 1.5 hours, until just tender; season with salt. Drain, reserving the liquid.
3. Brown the cubed pork and lamb in the fat, then transfer to a pot with the remaining onion, garlic, tomato paste, wine, and stock. Simmer covered about 1.5 hours until tender.
4. Brown the sausage and slice it. Cut the bacon into pieces.
5. Preheat oven to 350 F. In a deep casserole, layer the beans, braised meats with their juices, sausage, and bacon, ending with a layer of beans.
6. Pour in enough of the bean cooking liquid and meat juices to come three-quarters up the beans.
7. Spread the breadcrumbs over the top and drizzle with a little fat.
8. Bake uncovered about 1 hour until the crust is golden. Break the crust into the beans with a spoon and let a new crust form; repeat once more for a total of about 1.5 hours of baking.
9. Serve bubbling hot directly from the casserole.

Notes

Adapted from Julia Child’s Mastering the Art of French Cooking, a hearty cassoulet for a crowd.