Name: Pork Cassoulet with Pork Confit and Winter Tomato Sauce
Yield: Makes 14 to 16 servings
Ingredients: 8 quarts water, divided; 2 pounds dried beans, such as Emergo beans or French horticultural beans (about 5 cups); 12 fresh parsley sprigs; 6 large fresh thyme sprigs; 4 bay leaves; 1 8-ounce piece pancetta (Italian bacon; about 1 inch thick); 1 medium onion, skin on; 1 whole garlic head, skin on; 2 teaspoons coarse kosher salt; 2 teaspoons ground black pepper; 2 tablespoons olive oil; 2 cups chopped onions; 2 cups dry white wine; Thawed reserved juices from Pork Confit plus additional low-salt chicken broth (if needed) to measure 2 cups total; 4 cupsWinter Tomato Sauce; 3 pounds sweet Italian sausages; Pork Confit (see recipe); 2 cups coarse fresh breadcrumbs; 1/4 cup olive oil

Photo by Pornchai Mittongtare

This traditional recipe calls for pork confit, which you'll need to prepare at least two weeks before making the cassoulet. The confit adds undeniable richness and authenticity, but a simpler recipe (using country-style spareribs instead) appears in "Top Trends: The Hot Ten" in the January 2006 issue of Bon Appétit.

Test-Kitchen Tip:

The cooking time of dried beans can vary greatly. Recently dried beans will cook more quickly than those dried a year or more ago.

Recipe notes

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Recipe notes

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