Cassoulet With Bacon, Andouille, And Country Ribs

Name: Cassoulet With Bacon, Andouille, And Country Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried great Northern beans; 10 cup chicken stock; 3 pounds bone-in country-style pork ribs, trimmed; 1/2 teaspoon freshly ground pepper; 1/4 teaspoon kosher salt; 2 tablespoons unsalted butter; 1/2 pound thick-cut applewood smoked bacon, cut into 1-inch pieces; 1 pound andouille sausage, cut into 1/4-inch slices; 1 large onion, finely chopped; 2 carrots, diced; 6 garlic cloves, chopped; 6 large plum tomatoes, seeded and chopped; 1 tablespoon fresh thyme, chopped; 1 bay leaf

Servings: persons

2 cups dried great Northern beans
10 cup chicken stock
3 pounds bone-in country-style pork ribs, trimmed
1/2 teaspoon freshly ground pepper
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 pound thick-cut applewood smoked bacon, cut into 1-inch pieces
1 pound andouille sausage, cut into 1/4-inch slices
1 large onion, finely chopped
2 carrots, diced
6 garlic cloves, chopped
6 large plum tomatoes, seeded and chopped
1 tablespoon fresh thyme, chopped
1 bay leaf

1
Place beans in a medium bowl. Cover with water 2 inches above beans; let soak 8 hours. Drain.
2
Bring beans and chicken stock to a boil in a Dutch oven. Cover, reduce heat, and simmer 1 hour or until beans are tender. Drain beans, reserving stock, and set beans aside. Return stock to pot, and bring to a boil over high heat; cook 20 minutes or until reduced to 4 cups. Set stock aside.
3
Remove meat from rib bones, reserving bones; cut meat into 1-inch pieces, and sprinkle with pepper and kosher salt.
4
Melt butter in an ovenproof Dutch oven. Working in 2 batches, cook rib meat 4 minutes or until browned. Remove from pot, and keep warm. Add bacon to pot; cook 7 minutes or until crisp. Remove from pot, and keep warm. Add sausage to pot; cook 4 minutes or until lightly browned. Remove from pot, and keep warm. Return rib bones to pot; cook over medium-high heat 2 minutes per side or until lightly browned. Remove from pot, and set aside.
5
Reduce heat to medium; add onion, carrot, and garlic to pan, and saute 7 minutes or until tender. Add tomato, thyme, and bay leaf; cook 3 minutes. Add reserved meats, and cook 2 minutes, stirring often, until thoroughly heated.
6
Place reserved rib bones on top of meat mixture. Top with reserved beans and stock. Bake, uncovered, at 300u00b0 for 1 hour and 40 minutes or until bubbly and beans are lightly browned and crisp. Let stand 15 minutes.

2608

kcal

Calories

102

Fat

Carbs

321

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups dried great Northern beans, 10 cup chicken stock, 3 pounds bone-in country-style pork ribs, trimmed, 1/2 teaspoon freshly ground pepper, and more.

Yes, Cassoulet With Bacon, Andouille, And Country Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!