PREP TIME: 3 Hours
SERVES: 6 to 8

Cassoulet is a rich combination of white beans baked with a variety of meats and seasonings. The variety of cassoulets is as infinite as the stars in the heavens. Each region of France has its typical variety in much the same fashion as gumbo is to Louisiana.


  • 5 cups great northern beans
  • 5 quarts light beef or chicken stock
  • 1/2 pound pork salt meat, cubed
  • 1/2 pound pork butt, cubed
  • 2 pounds duck, beef or chicken
  • 1 pound smoked sausage
  • 1 pound bacon, cubed
  • 2 cups onions, diced
  • 1/2 cup celery, diced
  • 1/4 cup garlic, chopped
  • 1/2 cup puréed tomatoes
  • 3 cups dry white wine
  • 1/2 tsp thyme
  • 2 bay leaves
  • salt and pepper to taste

Preheat oven to 375 degrees. In a large saucepot, place the beans with the stock and salt meat. Bring to rolling boil and reduce to simmer. Cook until beans are al dente, approximately 45 minutes. Do not overcook. While beans are boiling, place cubed pork butt and other meat along with sausage into a stockpot. Cover meat by 2 inches with water. Bring to a rolling boil and cook until meat is tender, approximately 45 minutes. When beans and meats are tender, drain and combine stocks. In a heavy-bottom saucepot, place cubed bacon and render fat over medium-high heat. When bacon is lightly brown, add onions, celery and garlic. Sauté 3 to 5 minutes, or until vegetables are wilted. Add tomatoes and white wine. Reduce to ½ volume. In a large corning ware baking dish, place beans and poached meats, cover with vegetable mixture and stir to blend well. Ladle in enough of the combined stocks to cover the beans by ½ inch. Add thyme and bay leaves and season to taste using salt and pepper. Cover and bake approximately 30 to 45 minutes or until the majority of the water has been absorbed into the cassoulet. Serve as vegetable or entrée.


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