Description
Experience the rich, comforting flavors of Thomas Keller’s Slow Cooker Cassoulet, a hearty French dish featuring tender pork shoulder, smoky chorizo, creamy beans, and a crispy breadcrumb topping. Slow-cooked to perfection, this rustic stew is infused with wine, tomatoes, and aromatic herbs, making it a perfect meal for gatherings and cozy nights.
Ingredients
Units
Scale
Meat and Proteins
- 3 1/2-4 lb. boneless pork shoulder
- 4 ounces thick-cut bacon or diced pancetta
- 1 1/2 pounds cooked or smoked Spanish-style chorizo sausage
Produce
- 3 medium yellow onions coarsely chopped
- 1 head of garlic halved crosswise
- 1/4 cup chopped Italian parsley plus more for garnishing
Pantry
- 3 tsp kosher salt divided
- 1 tsp black pepper
- 2 Tbsp canola oil
- 1 cup panko-style breadcrumbs
- 2 cups dry white wine (sauvignon blanc, chardonnay, etc.)
- 1/4 cup tomato paste
- 28 oz. peeled Italian plum tomatoes coarsely chopped
- 2 cups low-sodium chicken broth
- 12 cups cooked Great Northern beans or cannellini beans drained (~7 cans)
Instructions
- Prepare Pork: Trim the pork shoulder of excess fat and cut into 8 pieces. Place pieces in a large bowl, add 2 tsp kosher salt and black pepper, then toss until evenly coated. Set aside.
- Toast Breadcrumbs: Heat canola oil in a large skillet over medium-high heat. Add panko breadcrumbs and stir constantly for 4-6 minutes until golden brown and toasted. Transfer to an airtight container and set aside.
- Cook Bacon: Cut bacon into ½-inch strips and add to the skillet. Cook for 4-5 minutes until crispy, then transfer to a paper towel-lined plate to drain. Reserve bacon fat in the skillet.
- Sear Pork: Place half of the pork pieces in the skillet and sauté for 1-2 minutes per side until browned. Remove and repeat with remaining pork.
- Sauté Onions: Add chopped onions and 1 tsp kosher salt to the skillet. Cook, stirring occasionally for 6-7 minutes until softened.
- Reduce Wine: Pour in white wine and simmer for 8-10 minutes until reduced by half.
- Add Tomato Base: Stir in tomato paste, chopped tomatoes, and chicken broth. Mix well and transfer the mixture to the slow cooker.
- Add Meats and Beans: Slice chorizo diagonally into ½-inch pieces and add to the slow cooker along with cooked beans, seared pork, and halved garlic head.
- Slow Cook: Cover and cook on low for 9-10 hours until pork is tender and shreds easily with two forks.
- Finish Cassoulet: Remove garlic heads and discard. Stir in toasted breadcrumbs and chopped parsley until combined.
- Rest and Serve: Let cassoulet stand for 30 minutes before serving. Garnish each bowl with crispy bacon, extra parsley, and a pinch of kosher salt.
Notes
- Use duck fat instead of canola oil for a more authentic, richer flavor.
- When removing the garlic after cooking, you can squeeze the softened cloves into the cassoulet for added flavor if preferred.
- Use low-sodium chicken broth to control salt content.
- To save time, cook beans ahead or use canned beans well drained and rinsed.
- For a gluten-free version, substitute gluten-free breadcrumbs or omit them entirely.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 90 mg
