Name: Cassoulet
Cook time: 1 1/4 hr
Total time: 12 hr
Yield: Makes 6 to 8 servings
Ingredients: 1 lb dried white beans (preferably Great Northern); 8 1/4 cups cold water; 2 cups beef broth; 1 tablespoon tomato paste; 2 cups chopped onion (3/4 lb); 3 tablespoons finely chopped garlic (6 large cloves); 1 (3-inch) piece celery, cut into thirds; 3 fresh thyme sprigs; 1 Turkish or 1/2 California bay leaf; 3 whole cloves; 3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves; 1/4 teaspoon whole black peppercorns; 1 (14-oz) can stewed tomatoes, puréed or finely chopped with juice; 4 confit duck legs* (1 3/4 lb total); 1 to 2 tablespoons olive oil (if necessary); 1 lb cooked garlic pork sausage* or smoked pork kielbasa, cut crosswise into 1/3-inch-thick slices; 2 cups coarse fresh bread crumbs (preferably from a baguette); 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; an 8-inch square of cheesecloth; kitchen string; a 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)

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Photo by Rita Maas

Active time: 1 1/4 hr Start to finish: 12 hr (includes soaking beans)

Cooks' note:

• Cassoulet can be assembled (but not baked) 1 day ahead. Cool casserole before adding topping, then top and chill, loosely covered. Let stand at room temperature 30 minutes before baking.

Recipe notes

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Recipe notes

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