Ingredients with Measurements:
- 1 pound dried white beans, soaked overnight
- 1 pound boneless pork shoulder, cut into 1-inch cubes
- 8 slices bacon
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
3. Add the pork to the pot and cook until browned on all sides. Remove the pork and set aside.
4. Add the onion, carrots, celery, and garlic to the pot and cook until softened.
5. Add the chicken broth, red wine, tomato paste, bay leaves, thyme, salt, and pepper to the pot. Stir to combine.
6. Add the soaked beans and pork to the pot. Stir to combine.
7. Lay the bacon slices over the top of the cassoulet.
8. Cover the pot with a lid and bake in the preheated oven for 2-3 hours, or until the beans are tender and the pork is cooked through.
9. Remove the lid and bake for an additional 30 minutes, or until the bacon is crispy.
10. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 33g
- Protein: 28g
Substitutions for ingredients:
- You can use any type of dried white beans in this recipe, such as navy beans or cannellini beans.
- You can substitute beef broth for the chicken broth.
- You can use any type of red wine in this recipe.
Variations:
- You can add chopped tomatoes or bell peppers to the cassoulet for extra flavor.
- You can use different types of meat in this recipe, such as chicken or sausage.
- You can add herbs like rosemary or sage for extra flavor.
Tips and tricks:
- Soak the beans overnight to reduce the cooking time.
- Use a Dutch oven or oven-safe pot with a lid to ensure even cooking.
- Make sure to brown the pork before adding it to the cassoulet for extra flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cassoulet in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the cassoulet in individual bowls for a rustic presentation.
Garnishes:
- Garnish the cassoulet with chopped parsley or thyme for extra flavor.
Pairings:
- Serve the cassoulet with a crusty baguette and a green salad.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots, would pair well with this dish.
Troubleshooting advice:
- If the cassoulet is too dry, add more chicken broth or water to the pot before baking.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Cassoulet is a traditional French dish that originated in the region of Languedoc.
Flavor profiles:
- This dish is savory and hearty, with flavors of bacon, pork, and beans.
Serving suggestions:
- Serve the cassoulet with a glass of red wine for a classic French meal.
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Region: French