WRIC Richmond News and Weather - Country Cassoulet (Pork with White Beans)

Country Cassoulet (Pork with White Beans)

COUNTRY CASSOULET (PORK WITH WHITE BEANS)
6  servings 

  Cassoulet is a rich combination of beans baked with meats.

• 12 ounces (1½ cups) dried Great Northern or other white beans (see note)
• 1 beef bouillon cube
• 1½ to 2 pounds boneless pork loin or pork shoulder, cut into 1½ -inch cubes
• 2 tablespoons extra virgin olive oil, divided
• 1 large onion, peeled and chopped
• 2 slices bacon, cut into 1-inch pieces
• 2 garlic cloves, peeled and minced
• 1 fresh or dried bay leaf, crumbled
• 6 tablespoons dry vermouth or white wine
• 1½ tablespoons tomato paste
• 1½ teaspoons finely snipped fresh thyme leaves (no stems) or ½ teaspoon dried thyme leaves

• Salt (optional) and freshly ground black pepper to taste

• 1 tablespoon butter or margarine, at room temperature
• 3 to 4 mild-spiced Italian-style or other link sausages
• 4 ounces salami, cut into small pieces

In a large heavy pot, bring 1 quart (4 cups) water to boiling over high heat.  Add beans and beef bouillon and return to boiling; continue to boil for 4 minutes.  Remove from heat and allow mixture to stand, covered, at room temperature for 1 hour.  

Prepare pork for cooking.  Heat 1 tablespoon oil in a large heavy skillet over moderate heat: add pork and brown quickly, all sides.  Add browned pork to beans, draining and reserving hot pan drippings in skillet. 

Add remaining 1 tablespoon oil to skillet; add onion and sauté over moderate heat until tender but not browned.  Transfer onions with a slotted spoon to bean mixture.  Add bacon, garlic, bay leaf, tomato paste, and thyme to bean mixture, mixing well.  Season with salt, if desired, and freshly ground black pepper to taste. 

Transfer mixture to a 3- quart Dutch oven or casserole; bake, covered, in a preheated moderate oven (350 degrees F.) for 2 hours or until beans and meat are fork tender. 

While the cassoulet is baking, brown sausage, all sides, in a medium heavy skillet over moderate heat; drain well, cut into bite-size pieces, cover, and set aside.  At the end of the 2-hour baking time for bean/pork mixture, add sausage pieces and salami to bean/pork mixture.  Continue baking, uncovered, for 25 to 30 minutes.  Adjust seasoning to taste.  Remove bay leaf pieces before serving.   

To serve, spoon cassoulet mixture onto dinner plates, dividing evenly, and garnish as desired.

Note: May omit dried beans; use drained (14 to16-ounce) cans great Northern or other white beans, reserving liquid.  Add enough water to beans to make 2 cups.  Add browned pork and beef bouillon; bring mixture to a boil. Do not allow  to stand for 1 hour.  Proceed as previously directed, but only baking for 1 hour or until pork is fork tender.  Add sausage and salami and proceed as previously directed.  Serve as previously directed.