Name: Cassoulet Recipe
Yield: 1

How To Make Cassoulet

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Preparation: 20 minutes

Cooking: 4 hours

Total: 4 hours 20 minutes

Serves:

Ingredients

1 pound dried white beans
1 tablespoon olive oil
4 slices bacon, chopped
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
2 bay leaves
1 sprig fresh thyme
4 cups chicken broth
1 pound pork sausage, sliced
1 pound boneless pork shoulder, cubed
1 can diced tomatoes
Salt and pepper to taste
1 cup panko bread crumbs
2 tablespoons chopped fresh parsley

Instructions

Soak the white beans in water overnight, then drain and rinse.
In a large Dutch oven, heat the olive oil over medium heat. Add the bacon and cook until crispy.
Add the onion, carrots, and garlic to the pot and cook until softened.
Add the drained beans, bay leaves, thyme, chicken broth, sausage, pork shoulder, and diced tomatoes to the pot. Season with salt and pepper.
Bring the mixture to a simmer, then cover and cook over low heat for 3-4 hours, or until the beans are tender and the flavors have melded together.
Preheat the oven to 375°F (190°C).
Remove the bay leaves and thyme sprig from the pot. Transfer the cassoulet to a large baking dish.
In a small bowl, combine the panko bread crumbs and chopped parsley. Sprinkle this mixture over the top of the cassoulet.
Bake the cassoulet in the preheated oven for 20-25 minutes, or until the bread crumbs are golden brown and crispy.
Serve the cassoulet hot, garnished with additional parsley if desired.