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Cassoulet


1 lb. boneless pork loin, cut into 1” pieces
1 lb. boneless leg of lamb, cut into 1” pieces
1 lb. good quality Italian sausages, chorizo or other pork sausage, cut into 1” slices
1 lb. boneless and skinless chicken, cut into 1” pieces
4 slices bacon, cut into ½” pieces
2 T. butter
1 large onion, chopped
4 cloves garlic, mashed
2 large tomatoes, chopped
four 15 oz. cans cannellini (white northern) beans, drained
2 cups beef broth
1 tsp. Kosher salt
½ tsp. ground black pepper
½ tsp. thyme
2 cups white wine
2 cups dry white bread crumbs mixed with ½ cup chopped parsley and ¼ cup olive oil


Have the meats chopped and ready to cook.

In a large ovenproof casserole, heat bacon and butter; sauté until golden. Add the meat, pork first, cook until golden brown, then the lamb, cooking until coated on all sides, then sausages, then chicken. Meat does not have to be cooked through at this point.

Add the onion and cook 2 minutes; add garlic and tomatoes; stir and cook another 2 minutes. Stir in the beans, broth, salt, pepper, thyme, and wine; cover and bake in 350 oven for 1 hour; remove the cover sprinkle with bread crumbs and bake another 15 minutes. Serves 10-12.

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