I’ve been trying to go back to cookbooks I haven’t used in awhile, so last week I pulled The River Cottage Meat Book
This takes more time to pull together than most slow cooker recipes, especially if you use dried beans and then have to boil them, so unless you aren’t in a rush in the mornings, it might be best to make this at the weekend. It would make plenty for Sunday’s dinner and Monday too, and you’ll probably still have enough to stash in the freezer. If you like the idea of a cassoulet but don’t have a slow cooker or don’t have all day to let it cook, you could try Jacques Pépin’s 30-minute version. In his recipe, Hugh F-W suggests serving this with an orange and watercress salad.
Slow Cooker Cassoulet
adapted from Thomas Keller
Serves 8 to 10
In Hugh F-W’s recipe for cassoulet, he adds 1 onion, 2 peeled garlic cloves and 1 bouquet garni to the dried beans when they’re cooking, which is a nice touch if you want to make a little extra effort. And as much as I love bacon, I don’t actually think it’s necessary here — it gets overpowered by the chorizo and all the other flavors. Dare I say it, but next time I’m going to leave it out.
1 lb (450 g) dried Great Northern, cannellini or haricot beans, or 2 x 14-oz (400-g) cans of beans
3 lb (1.4 kg) boneless pork shoulder, cut into 2-inch pieces (you can ask your butcher to do this for you)
salt and freshly ground black pepper
4 oz (110 g) thick-cut bacon, cut crosswise into 1/2-inch strips (optional; see above)
3 medium onions, coarsely chopped
2 cups (480 ml) dry white wine, such as Sauvignon Blanc (or use stock or water if you prefer not to use alcohol)
1/4 cup (60 ml) tomato paste
1 x 28-oz (or 2 x 400-g) cans whole plum tomatoes, drained and coarsely chopped
2 cups (480 ml) chicken stock
1 lb (450 g) fully cooked or smoked chorizo or garlic sausage links, sliced on the diagonal
1 garlic head, halved crosswise
1 cup (100 g) panko or breadcrumbs
a handful of chopped fresh flat-leaf parsley, plus extra for garnish
crusty bread, to serve
If you’re using dried beans, soak the beans in plenty of cold water overnight. Drain the beans and put them in a large pot with enough fresh cold water to cover them by 1 inch (see above if you want to add some aromatics). Bring to the boil and skim off any scum that rises to the surface, then reduce the heat and simmer until the beans are tender but still retain their shape, about 1 1/2 to 2 hours. Drain and set aside.
Meanwhile, season the pork generously with salt and pepper and set aside.
Heat a large frying pan and add the bacon, if using. Cook until crisp on both sides, about 5 minutes. Drain on paper towels but reserve the bacon fat in the pan. Once drained, add to the slow cooker.
Add half of the pork to the pan and brown on all sides, 7 to 8 minutes total. Transfer to the slow cooker and repeat with the remaining pork.
Add the onions and 1 teaspoon kosher salt to the pan and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Transfer the onion and wine mixture to the slow cooker, then stir in the tomato paste, tomatoes, stock, cooked beans, chorizo and garlic.
Set the cooker to low and cook, covered, until the pork pulls apart easily with a fork, about 8 hours (though it could be as much as 10 hours). Skim off any fat and remove and discard the garlic. Fold in the panko or breadcrumbs and the parsley. Taste and season as needed.
Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with parsley and serve with warm crusty bread.
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