French Pork and White Bean Casserole (Cassoulet)

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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

has video

WHY THIS RECIPE WORKS

To develop a streamlined cassoulet recipe, we used salt pork instead of confit for richness, used canned broth instead of homemade, and brined our beans before cooking so they were creamy and perfectly cooked in less time. The result was a ...

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