Though traditionalists may insist that making cassoulet is an all-day affair, this hearty version-cooked with country-style spareribs, the meaty ones located closest to the pork shoulder-can be made in under 3 hours.
To get a jump start on a weeknight dinner, complete steps 1 to 7 of the cassoulet recipe on Sunday and store, covered, on the stove for a day or in the fridge for up to 3 days. Then simply add the bread-crumb mixture and bake for 1 hour.
Recipe information
Total Time
2 3/4 hours
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
1. Preheat oven to 375°F.
Step 2
2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
Step 3
3. Cover with a lid or foil and bake for 1 1/2 hours.
Step 4
4. Remove the ribs; set aside.
Step 5
5. In the same pot, over medium heat, brown the bacon.
Step 6
6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
Step 7
7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
Step 8
8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
Step 9
9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
Step 10
10. Let cool and serve.
Recipe notes
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