French Cassoulet (Toulouse-Style)

Beans

• 1 lb 1 lb dried white beans (Great Northern or cannellini), soaked overnight, drained
• 2 quarts 2 quarts water, plus more as needed
• 2 2 bay leaves

Meats & aromatics

• 4 oz 4 oz salt pork or thick-cut bacon, diced, diced
• 1.5 lbs 1 1/2 lbs boneless pork shoulder, cut into 2-inch pieces, cut into 2-inch pieces
• 4 legs 4 duck legs or 2 confit duck legs, trimmed, patted dry(optional)
• 1 lb 1 lb garlic pork sausage (Toulouse-style if available)
• 2 2 medium yellow onions, diced, diced
• 6 cloves 6 cloves garlic, minced, minced
• 2 tablespoons 2 tablespoons tomato paste
• 1 cup 1 cup dry white wine
• 4 cups 4 cups chicken broth
• 1 tablespoon 1 tablespoon olive oil
• Kosher salt and black pepper, to taste

Crust finish

• 1 cup 1 cup fresh breadcrumbs, or panko
• 2 tablespoons 2 tablespoons olive oil, for drizzling

1. 1
   45-60 minutes

   Drain soaked beans. Simmer beans with bay leaves in water until barely tender, 45-60 minutes. Drain, reserving 2 cups bean liquid. Discard bay leaves.

   Note:Beans finish in the oven — undercook slightly at this stage.

2. 2
   25-35 minutes

   In a large Dutch oven, render salt pork until fat releases. Brown pork shoulder in batches; remove. Brown duck legs if using; remove. Brown sausages on all sides; remove.

   Note:Crowding the pot steams meat instead of browning it.

3. 3
   10-12 minutes

   Cook onions until golden. Add garlic, then tomato paste; cook 2 minutes. Deglaze with wine, scraping fond. Return meats (except sausage if fragile), add broth and reserved bean liquid, bring to a simmer.

4. 4
   300°F oven2 1/2-3 hours

   Nestle beans around meats. Cover; bake at 300°F until beans are creamy and meats are tender, 2 1/2 to 3 hours, checking liquid every 45 minutes.

   Note:Add hot water if the cassoulet looks dry.

5. 5
   375°F oven20-30 minutes

   Stir in sausages if not submerged earlier. Top with breadcrumbs, drizzle with olive oil. Uncover; raise heat to 375°F and bake 20-30 minutes until crust is deeply golden.

6. 6
   20 minutes

   Rest 20 minutes before serving.

   Note:Cassoulet slices and scoops more cleanly after resting.