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Epicurious
Bon Appétit

Pork Cassoulet with Pork Confit and Winter Tomato Sauce

3.8

(4)

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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.

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