Cassoulet

Ingredients

• 1 bay leaf, several sprigs of fresh thyme, and several parsley stems, tied together in a bouquet
• 1 lb. dry white beans, such as cannelini or Great Northern
• 1 pig’s foot or 1 small fresh ham hock
• ¾ lb. pork belly or pancetta
• 2 cups homemade or low-salt chicken broth or duck stock
• 2 tomatoes, peeled and seeded, or 2 cups canned whole tomatoes, lightly squeezed
• ¾ cup dry white wine
• + 22 more ingredients
• • 1 onion, peeled and coarsely chopped
  • 1 medium carrot, peeled and coarsely chopped
  • ½ lb. garlic sausage or sweet Italian sausage that’s not seasoned with fennel
  • ½ lb. pork rind
  • 2 cloves garlic
  • Lamb stew
  • ½ rib celery, halved
  • ¼ cup duck fat or olive oil
  • ¼ cup duck fat or olive oil
  • ½ head garlic, halved across the top
  • Bean stew
  • 3 to 4 duck confit legs
  • 1 clove garlic
  • 2 cups coarse, unseasoned breadcrumbs, toasted, preferably from a baguette
  • Kosher salt and freshly ground black pepper
  • 1 lb. boneless lamb shoulder, neck, or shank meat (about 2 lb. on the bone)
  • Kosher salt and freshly ground black pepper
  • 1 bay leaf, several sprigs of fresh thyme, and several parsley stems, tied together in a bouquet
  • ½ tomato, peeled and seeded, or ½ cup canned whole tomatoes, drained
  • ½ large onion, peeled and halved, each half studded with 1 whole clove
  • Extra chicken broth or duck stock for moistening the cassoulet during baking, if needed
  • 1 medium carrot, halved

Soak the beans overnight in enough cold water to cover them well. Drain, rinse, and pick through them for stones and damaged beans. In a large saucepan, cover the pig’s foot or ham hock, pork belly or pancetta, and pork rind with cold water. Bring to a boil, simmer for 3 minutes, drain, and rinse...

View full recipe at Fine Cooking