Cassoulet

Ingredients

For 2 people

• 1 tbsp olive oil
• 4 oz bacon, diced
• 8 oz pork shoulder, cut into 1-inch cubes
• 6 oz smoked pork sausage, sliced into 1/2-inch rounds
• 4 oz yellow onion, chopped
• 3 oz carrot, diced
• 2 tsp minced garlic
• 1 tbsp tomato paste
• 1/4 cup dry white wine
• 1 cup low-sodium chicken broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1/2 cup water
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup panko breadcrumbs
• 1 tbsp chopped parsley

Method

1. Brown the meatsHeat the oven to 350 F. In a 10-inch oven-safe skillet or small Dutch oven, warm 1 tbsp olive oil over medium heat. Add the 4 oz diced bacon and cook for 3 to 4 minutes until it starts rendering and picking up color. Add the 8 oz pork shoulder cubes and cook for 6 to 8 minutes, turning occasionally, until the outside is browned on several sides. Stir in the 6 oz sliced smoked sausage and cook for 2 minutes more so it picks up some fat and color. If the pan looks dry, the bacon fat should be enough; do not add extra oil unless the bottom is sticking.
2. Soften the vegetablesAdd the 4 oz chopped onion and 3 oz diced carrot to the skillet with the meat. Cook for 5 minutes, stirring often, until the onion turns translucent and the carrot starts to soften. Add the 2 tsp minced garlic and 1 tbsp tomato paste, then cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and smells sweet rather than raw.
3. Build the braising liquidPour in the 1/4 cup dry white wine and scrape up any browned bits from the pan bottom. Let it bubble for about 1 minute to reduce by about half, then add the 1 cup chicken broth, 2 cans cannellini beans, 1/2 cup water, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Stir gently so the beans stay mostly intact, and bring the mixture to a steady simmer.
4. Simmer briefly and transferCook on the stovetop for 12 to 15 minutes, uncovered, until the liquid looks lightly thickened and the flavors start to come together. The mixture should still be saucy rather than dry; if it looks tight, add a splash of hot water. Remove the bay leaf, then spread the bean mixture evenly in the skillet if it was crowded by browning, or transfer it to a 2-quart baking dish if needed.
5. Make the breadcrumb crustIn a small bowl, combine the 1/2 cup panko breadcrumbs with the 1 tbsp chopped parsley. Sprinkle the mixture evenly over the cassoulet. Press lightly with the back of a spoon so some crumbs touch the moist beans, which helps them brown instead of staying sandy on top.
6. Bake until bubbling and tenderBake uncovered for 40 to 45 minutes, until the pork is tender, the beans are creamy, and the edges are actively bubbling. If the top starts browning too quickly before the beans are hot throughout, lay a loose sheet of foil over the dish for the last 10 to 15 minutes. The cassoulet should look loose but not soupy; the beans will thicken a little more as it stands.
7. Broil for a crisp finishMove the pan to the top oven rack and broil for 1 to 2 minutes, watching constantly, until the breadcrumb top is deeply golden and crisp. Do not walk away here, because the line between toasted and burnt is short.
8. Rest and serveLet the cassoulet rest for 10 minutes so the sauce settles and the beans absorb a little more liquid. Spoon into warm bowls, making sure each serving gets beans, pork, sausage, and crisp crumbs from the top. Serve immediately while the crust still has texture.