Chef Colby Garrelts' take on cassoulet (a traditional French stew typically made with white beans and multiple types of pork or sometimes poultry) offers the same rich flavor and hearty broth, but cuts the cooking time in half. His trick: Use fresh pork loin, which cooks more quickly than tougher cuts such as pork shoulder or ribs, but still remains tender and flavorful after a bit of time in the oven. —Food52
Smithfield Original Recipe Pork Loin Filets (about 3 pounds total), trimmed and cut into 1-inch cubes
dry cannellini or Great Northern beans, soaked overnight
cloves plus 3 cloves garlic, divided (8 cloves are whole, 3 cloves are minced)
medium plus 1 small yellow onion, divided (medium onion is peeled and halved, small onion is diced)
cracked black pepper
slices bacon, diced
(14.5-ounce) can diced tomatoes
sprigs fresh thyme
dry white wine
andouille sausage, cut into 1/4-inch thick slices
In This Recipe
Heat oven to 400°F. Mix breadcrumbs and butter together in small baking dish. Bake, tossing occasionally, until light golden brown and crisp, 8 to 12 minutes. Cool to room temperature; set aside.
Bring beans, whole garlic cloves, onion halves, ham hock, salt, pepper, and 8 cups water to a boil in stockpot over high heat. Cover, reduce heat, and simmer until beans are almost fully tender, 20 to 30 minutes. Do not overcook the beans. Drain beans and discard garlic, onion, and ham hock.
Brown bacon in large Dutch oven over medium heat until fat is well rendered. Remove bacon with slotted spoon and drain. Carefully remove all but about 2 tablespoons of bacon grease from pan.
Place Dutch oven over medium-high heat. Season pork loin cubes with salt and pepper. Working in 2 batches, sauté half the pork until well browned, about 5 minutes. Set aside on plate. Repeat with remaining pork; set aside.
Add chopped onion to Dutch oven and cook, stirring occasionally, until softened, 3 to 4 minutes. Add 3 cloves minced garlic, tomatoes, tomato paste, thyme, and bay leaf to onions; cook until fragrant, about 1 minute.
Add wine and simmer for 5 minutes. Stir in chicken stock; increase heat to high and bring to a boil. Cover pan; reduce heat and simmer 40 minutes. Remove cover and simmer for 30 minutes. Remove thyme sprigs and bay leaf.
Gently stir in browned pork cubes, andouille sausage, drained beans, and reserved bacon. Season with salt and pepper, if desired.
Heat oven to 425°F. Sprinkle panko topping evenly over surface of cassoulet. Bake for about 15 minutes until meat is hot and breadcrumbs are deep golden brown. Poke a small hole in the panko crust and let stand 10 minutes before serving.