I made this up for dinner one night when Dave and Lindsay were visiting us in Chicago. I wanted a cassoulet-like dinner without a ton of fuss, and I’ve made it many times since. This recipe can be halved. If not, make it in the largest pot you have.
Helen
- 2 cups dried canellini, great northern, or other white bean, soaked
- 3 pounds pork shoulder, trimmed and cut into 3″ pieces
- 1 tablespoon olive oil
- 6-8 bratwurst, cut into thirds
- 1 large onion, diced
- 2 celery stalks, diced
- 3 large carrots, cut in 1/2″ pieces
- 3 cloves garlic, minced
- 1 tablespoon dried thyme
- 2 bay leaves
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 (14-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 4 cups chicken broth
- 1 1/2 cups breadcrumbs
- 3 tablespoons olive oil
Preheat oven to 325°F. In a large dutch oven over medium heat, brown pork shoulder in 1 tablespoon olive oil in 2 batches. Remove from pan and set aside.
Reduce heat to medium-low. Add remaining tablespoon of olive oil to the pot and sauté diced onions, celery and carrot for 10 minutes or until soft.
Pour in the white wine and scrape up any bits stuck to the bottom of the pot. Add tomato paste, garlic, thyme, salt and pepper and cook for 5 minutes until the mixture is fragrant.
Add canned tomatoes, chicken broth and bay leaves and stir to combine. Add beans and reserved pork and bratwurst. Stir gently to submerge the meat in the liquid as best you can. Bring to a simmer. As soon as the simmer is reached, cover the pot and place in the 325°F oven for 2 hours.
Combine breadcrumbs and olive oil in a small bowl.
After 2 hours, increase oven to 375°F. Remove lid and stir gently. Sprinkle breadcrumb mixture evenly over the top of the Cassoulet. Return to the oven and continue cooking, uncovered, for 1 hour, until the Cassoulet is golden brown and the liquid has mostly absorbed.
Let stand at least 15 minutes before serving.
Spencer Family Cookbook 