Take-Out French Cassoulet
- 2 cups dried cannellini beans or 2 cups flagolet beans or 2 cups great northern beans
- 1 (8 ounce) pork rinds, cut into about 10 strips, 8 tied together with string
- 4 flat-leaf parsley stems
- 4 garlic cloves
- 2 bay leaves
- 8 black peppercorns, crushed
- 3 onions, peeled and stuck with 3 whole cloves
- 2 carrots, peeled and quartered
- 2 stalks celery, quartered
- 2 teaspoons salt
- 1 12 lbs pork shoulder, cut into bite-sized pieces
- 1 teaspoon dried thyme
- 12 lb andouille sausages or 12 lb other spicy sausage
- 2 cups fresh breadcrumbs
- Rinse the beans and put them in a large saucepan.
- Cover with water by about 2 inches and bring to a boil over medium heat.
- Remove the pan from the heat and let the beans sit for 1 hour.
- Drain the beans, leaving them in the pot, and refill the pot with fresh water.
- Add 2 strips of the pork rind, 1 parsley stem, 1 garlic clove, 1 bay leaf, 2 pepppercorns, 1 onion, 4 pieces of carrot, and 4 pieces of celery.
- Bring to a simmer, then add 1 teaspoon of salt.
- Cover and cook for 1 hour over low heat at a bare simmer.
- Meanwhile, in a large Dutch oven, place the remaining pork rind, parsley, garlic, bay leaf, peppercorns, onions, carrots, celery and salt, plus the pork shoulder and thyme.
- Cover with water by about 1 inch and bring to a boil over medium heat.
- Skim the scum from the top of the water, cover and cook on low heat at a bare simmer for 1 hour.
- Reserving the liquid, strain the beans, vegetables, and ring and add them to the pot with the pork shoulder.
- Add enough of the bean liquid to the pot to cover and cook covered for another hour.
- Taste the beans and add more salt and pepper as needed.
- Preheat the oven to 325 degrees .
- Remove and discard the pork rind, parsley stems, bay leaf, onion, carrot and celery from the pot.
- Cut the sausage into 3-inch pieces and add them to the pot, pushing them down into the beans.
- Top with half the breadcrumbs and bake uncovered for 30 minutes or until the breadcrumbs brown.
- Remove the pot from the oven, turn the crust over and let it fall into the cassoulet.
- Top with the remaining breadcrumbs and bake for another 30 minutes.
- serve hot.
beans, pork rinds, parsley stems, garlic, bay leaves, black, onions, carrots, stalks celery, salt, pork shoulder, thyme, andouille sausages, fresh breadcrumbs
Taken from www.food.com/recipe/take-out-french-cassoulet-318530 (may not work)