French Pork and White Bean Casserole (Cassoulet)

Name: French Pork and White Bean Casserole (Cassoulet)
Yield: Serves 8 to 10
Cuisine: Europe, French
Ingredients: , Table salt; 1 pound, dried cannellini beans (about 2 cups), rinsed and picked over; 2 medium, celery ribs; 1 , bay leaf; 4 sprigs, fresh thyme; 1 1/2 pounds, fresh French garlic sausage (see note); 4 ounces, Salt pork, rinsed of excess salt; 4 tablespoons, vegetable oil; 1 1/2 pounds, pork shoulder, cut into 1-inch chunks; 1 large, onion, chopped fine (about 1 1/2 cups); 2 medium, carrots, peeled and cut into 1/4-inch dice (about 1 cup); 4 medium cloves, garlic, minced or pressed through garlic press (about 4 teaspoons); 1 tablespoon, tomato paste; 1 , (14.5-ounce) can diced tomatoes; 1/2 cup, dry white wine; 4 cups, low-sodium chicken broth; , Ground black pepper; 4 large slices, high-quality white sandwich bread, torn into rough pieces; 1/2 cup, chopped fresh parsley leaves

Main Courses
Europe
French
Pasta, Grains, Rice & Beans
Meat
Beans
Pork
Stews

Appears in Cook's Illustrated November/December 2009

In France, this 700-year-old pork-and-bean casserole is a three-day production. Could we turn it into an afternoon’s work?

SERVES 8 to 10

TIME 4½ hours, plus 8 hours soaking

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