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March 07 recipe

zurichny's picture

Would anyone happen to have the recipe for the Crumble-Top White Bean Cassoulet?  I have a list of the ingredients but not the instructions.  From what I remember it was quite tasty and I would love to give it another try.  Thank you! 

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joeanna anthony's picture
joeanna anthony

Crumble-Top White Bean CassouletMAIN INGREDIENTS

  • 2 cups dried white pea beans
  • 4 slices bacon
  • 2Lb. pork shoulder chops, trimmed, cubed
  • 2Lb. lamb shoulder chops, trimmed, cubed
  • 6 gloves garlic, minced
  • 4 carrots, thickly sliced
  • 2 onions, chopped
  • 2 stalks celery, coarsely chopped
  • 1 tbsp vegetable oil
  • 1 bay leaf
  • 1 tsp dried rosemary
  • 1/2 tsp each dried thyme, salt and pepper
  • 1 can (28oz. 796 ml)diced tomatoes
  • 2 1/2 cups chicken stock
  • 1/4 cup chopped parsley


  • 1/4 cup butter
  • 2 gloves garlic, minced
  • 3 cups fresh dark bread crumbs
  • 2 cups freshly grated Parmesan cheese
  • 1/2 cup chopped fresh parsley


  • 1Place beans in a large pot with plenty of water. Bring to boil and cook two minutes. Remove from heat and let stand 1 hour. Drain. Cover with several inches fresh water and bring to boil again. Reduce heat and simmer, covered, for about 40 minutes or until tender but not mushy. Drain and set aside.
  • 2Meanwhile, in Dutch oven, cook bacon until crisp. Remove, chop and set aside. In bacon fat, over medium-high heat, brown pork and lamb in batches. Transfer to plate.
  • 3Reduce heat to medium-low. Add garlic, carrots, onions and celery and additional oil, if necessary. Cook, covered, for 8 to 10 minutes or until softened, stirring occasionally. Stir in bay leaf, rosemary, thyme, savory, salt and pepper. Add tomatoes and stock, and increase heat to high, scraping up brown bits from bottom of pan.
  • 4Add bacon and meat. Bring to boil, reduce heat and simmer, covered, for 45 minutes.
  • 5Add beans and cook, partially covered, 45 minutes longer or until meats are fork tender and  juices have thickened slightly. Discard bay leaf. Stir in parsley. Taste and adjust seasoning.
  • 6Divide mixture among four 8“x5-3/8” or three 8"-square foil pans.
  • 7For topping, melt butter with garlic. In bowl, toss together breadcrumbs, Parmesan, parsley and butter mixture. Sprinkle over cassoulets. If freezing, cover tightly with foil.
  • 8If serving right away, bake in preheated 375 F oven for about 45 minutes or until top is golden and knife inserted in center comes out hot. If cooking from frozen, remove foil and bake at 375 F for 1-2 hrs

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