Pork Belly and Smoked Sausage Cassoulet

"Found this in my local paper by donal link. 8-10 servings"
 
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Ready In:
5hrs 30mins
Ingredients:
16
Serves:
8-10
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ingredients

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directions

  • Put the beans in a large pot and cover with cold water by 6 inches , soak overnight and then drain.
  • season pork belly cubes with 1 tablespoons of the salt and 2 tsp of the pepper . Heat large pot preferably cast iron, over med- high heat.
  • heat oven to 250 degrees.
  • sear the belly pieces in the rendered belly fat until lightly browned about 2-3 minutes . add the onion celery carrots garlic bay leaves red pepper flakes, and thyme plus the remaining 1 tsp salt and 1 tsp pepper.
  • sauté until the vegetables start to soften, about 5 minutes pour in the wine and simmer to slightly reduce about 3 minutes add the tomato paste and mustard and cook, stirring until the ingredients are combined.
  • return the seared pork belly and its juices to the pot. add 1 qt of the chicken broth and bring to a simmer. then cover. and simmer for 60-70 minutes the pork belly will be cooked and slightly tender but should not fall apart.
  • add the beans and remaining 1 qt broth, or enough to comfortably cover the beans by 2 inches. put in the oven and bake , uncovered, stirring the top crust into the beans every hour or so, until the beans are tender. about 3 1/2 hours. add a little more broth if needed to keep beans moist and submerged.
  • Increase the oven temp to 450 cook for another 30 mins to form a crust on top of the bean mixture. push the crust to the middle of the pot. cook for another 15 mins to form a new crust. The cassoulet will have a deep brown crust and look rich. Cool for at least 30 mins before serving.

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Reviews

  1. Heather Mehlschau
    I actually saw this on another blog and pretty much followed it, though I had a 1 lb. bad of Rancho Gordo Cassoulet beans (highly recommend) and used 1.2 lb. pork belly and some random andouille sausages (1 lb.) I also didn't wait the 3 1/2 hours but cooked 3 hours at 300 F, then 1/2 hour at 450 (which helped), since we were getting hungry...so no crust, but it tasted great!
     
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<p>&nbsp;</p> <p>&nbsp;My name is Jess , and I am absolutley addicted to this website.</p> <p>I am a wife and mother of 1 beautiful&nbsp;4 year old boy, who is the center of my universe, amd currently awaiting the arrival of my second child due in July of 2014..</p> <p>It Is with a heavy heart that I have to write this my daughter Samantha Ann was born on July 18th 2014 and passed away from SIDS on August 1st 2014. I miss her terribly and its just very hard right now.</p> <p>I love to bake and I am trying to get better with the cooking part of it.. because even though i have a sweet tooth the size of texas, my better half was sadly born without a sweet tooth. so its very hard to figure out a happy medium when it comes to food prep. I cannot say I am the best cook .. a few burned dishes and odd experiments in the kitchen and funny expressions from DH when he asks um hun, I am glad you gave it a try but i think it may be a pizza night :) though i can bake some delish items,, and i am sure my DS would love to eat cake every day,, families cannot eat on cake alone.. So here i am .. looking for inspiration and a road map that comes with these pages filled with delish recipies.. I cannot wait to try , review , and photograph!</p> <p>What Can I say I have been a member of the FOOD.COM family for years and this has and will always be my go to site for trying recipes from all the wonderful contributors..</p> <p>Love you all</p> <p>&nbsp;</p> <p>Happy cooking!!!</p>
 
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