French Pork and White Bean Casserole (Cassoulet)

members.waldenlocalmeat.com

Sonya Terjanian

Table salt

1 pound dried cannellini bean (about 2 cups), rinsed and picked over

2 medium celery ribs

1 bay leaf

4 sprigs fresh thyme

1 ½ pounds garlic sausage

4 ounces salt pork, rinsed of excess salt

4 tablespoons vegetable oil

1 ½ pounds pork shoulder, cut into 1-inch chunks

1 large onion, chopped fine (about 1 ½ cups)

2 medium carrots, peeled and cut into ¼-inch dice (about 1 cup)

4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)

1 tablespoon tomato paste

1 (14.5-ounce) can diced tomatoes

½ cup dry white wine

4 cups low-sodium chicken broth

Ground black pepper

4 large slices high-quality white sandwich bread, torn into rough pieces

½ cup chopped fresh parsley leaves

Directions at members.waldenlocalmeat.com

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