Name: Cassoulet
Cook time: 45 min
Total time: 4 1/2 hr
Yield: Makes 8 servings
Ingredients: 1 1/2 lb dried white beans such as Great Northern or cannellini (3 2/3 cups), picked over and rinsed; 2 sprigs fresh parsley; 1 Turkish or 1/2 California bay leaf; 2 whole cloves; 1/2 teaspoon black peppercorns; 5 sprigs fresh thyme; 1 1/2 lb boneless pork shoulder, cut into 1/2-inch-thick slices; 4 qt water; 2 onions, chopped; 1 carrot, cut into 1/2-inch pieces; 2 tablespoons finely chopped garlic plus 2 cloves, halved; 2 tablespoons olive oil; 8 confit duck legs; 1 tablespoon salt; 3/4 teaspoon black pepper; 1 lb saucisson à l'ail or other fully cooked garlic pork sausage (not cured or dried), casing removed; 1 tablespoon minced garlic; 2 tablespoons olive oil; 1 1/2 cups coarse fresh bread crumbs (from a baguette); 1/2 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons chopped fresh flat-leaf parsley; Special equipment: cheesecloth; kitchen string; a 17- by 11-inch heavy roasting pan or 7-qt shallow flameproof casserole dish

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Photo by Richard Jung

In this version of cassoulet, garlic-crumb topping is served on the side. Rather than acting as a thickener, the crumbs give our brothy version of the dish a crisp layer of texture.

Cooks' notes:

·To quick-soak beans, cover dried beans with cold water by 2 inches in a 4- to 5-quart pot. Bring to a boil and cook, uncovered, over moderate heat 2 minutes. Remove from heat and soak beans, uncovered, 1 hour. ·Cassoulet can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, in a preheated 350°F oven 30 minutes. If beans have soaked up the liquid, add some of reserved broth before reheating.

Recipe notes

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