Take-Out French Cassoulet Recipe

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Ingredients:

Serving

2 cups dried cannellini beans
1 (8 oz) 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 tsp salt
1 1/2 lbs pork shoulder , cut into bite-sized pieces
1 tsp dried thyme
1/2 lb andouille sausages or 1/2 lb other spicy sausage
2 cups fresh breadcrumbs

Directions:

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 325º.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	633.58 Kcal (2653 kJ)
Calories from fat	215.32 Kcal
		% Daily Value*
Total Fat	23.92g	37%
Cholesterol	155.35mg	52%
Sodium	2021.85mg	84%
Potassium	901.53mg	19%
Total Carbs	46.34g	15%
Sugars	8.44g	34%
Dietary Fiber	9.32g	37%
Protein	52.44g	105%
Vitamin C	15mg	25%
Vitamin A	0.3mg	10%
Iron	5.1mg	28%
Calcium	152.1mg	15%

Amount Per 100 g
Calories	102.9 Kcal (431 kJ)
Calories from fat	34.97 Kcal
		% Daily Value*
Total Fat	3.89g	37%
Cholesterol	25.23mg	52%
Sodium	328.37mg	84%
Potassium	146.42mg	19%
Total Carbs	7.53g	15%
Sugars	1.37g	34%
Dietary Fiber	1.51g	37%
Protein	8.52g	105%
Vitamin C	2.4mg	25%
Iron	0.8mg	28%
Calcium	24.7mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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