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Pork, Cassoulet by Epicurious Recipe

Looking for an easy Pork, Cassoulet by Epicurious recipe? Learn how to make Pork, Cassoulet by Epicurious using healthy ingredients.


Submitted by shelleyle

Makes 8 servings



Left out the duck legs from this recipe. In this version of cassoulet, **garlic-crumb topping is served on the side. Rather than acting as a thickener, the crumbs give our brothy version of the dish a crisp layer of texture. **(see separate recipe)

Recipe Ingredients for Pork, Cassoulet by Epicurious

1 lb dried Great Northern Beans, picked over and rinsed
1 tsp parsley
1/2 tsp bay leaf, One-whole
1/2 tsp cloves, Two-whole
1/2 tsp black peppercorns
1 tsp fresh thyme
1 lb boneless pork shoulder, cut into 1/2-inch-thick slices
11 c water
1 onions, chopped
1 carrot, cut into 1/2-inch pieces
4 tsp garlic, finely chopped plus
2 cloves garlic, halved
5 tsp olive oil
2 tsp salt
1/2 tsp black pepper
11 oz pork sausage, garlic, fully cooked (not cured or dried), casing removed

Recipe Directions for Pork, Cassoulet by Epicurious

  1. Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 and up to 24 hours, or quick-soak (see cooks' note, below). Drain well in a colander.

  2. Make a bouquet garni by wrapping parsley, bay leaf, cloves, peppercorns, and 2 sprigs thyme in cheesecloth and tying with kitchen string, then put in a 5- to 6-quart heavy pot along with pork shoulder and water (4 quarts). Simmer, uncovered, skimming froth occasionally, 1 1/4 hours.

  3. Add beans, onions, carrot, and chopped garlic and simmer, uncovered, stirring occasionally, until beans are just tender, about 45 minutes.

  4. While beans simmer, put oven rack in middle position and preheat oven to 375F. Straddle roasting pan across 2 burners and heat 1 tablespoon oil in roasting pan over moderately high heat until hot but not smoking, then brown duck legs, turning occasionally to brown skin and meat all over, about 10 minutes. Transfer duck legs with tongs to a platter as browned.

  5. Pour off all but 2 TBSP fat from roasting pan, then reduce heat to moderately low and cook halved garlic cloves, stirring, until fragrant, about 1 minute. Remove from heat.

  6. Drain bean and pork mixture in a colander set over a large bowl (discard bouquet garni). Stir salt and pepper into broth in bowl and reserve.

  7. Spread bean and pork mixture in roasting pan (with garlic halves), then nestle duck legs, skin sides up, in mixture. Add remaining 3 sprigs thyme and 6 cups reserved broth (liquid should come up around base of duck legs; reserve remaining broth, covered and chilled, for reheating if making dish ahead, or for another use). Bake, uncovered, 30 minutes.

  8. While cassoulet bakes, heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. If necessary, halve sausage crosswise to fit in skillet, then brown, turning occasionally, about 3 minutes. Transfer to a cutting board and cool slightly. When sausage is cool enough to handle, halve pieces lengthwise, then cut crosswise into inch-thick slices.

  9. Nestle sausage into cassoulet and bake, uncovered, 30 minutes more. Let stand 10 minutes. Gently stir beans, mashing some with back of spoon, to thicken broth before serving.

Categories

Main Dish, FrenchGerman

Nutrition Facts
Serving Size 506.8g
Amount Per Serving
Calories
444
Calories from Fat
148
% Daily Value*
Total Fat
16.5g
25%
Saturated Fat
4.8g
24%
Trans Fat
0.1g
Cholesterol
74mg
25%
Sodium
930mg
39%
Potassium
1203mg
34%
Total Carbohydrates
38.4g
13%
Dietary Fiber
12.1g
48%
Sugars
2.2g
Protein
35.2g
Vitamin A 26% Vitamin C 10%
Calcium 13% Iron 26%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in sugar
  • High in dietary fiber
  • High in phosphorus
  • High in selenium
  • High in thiamin
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