A Fish Dinner in Memison

I didn't get to make Hoppin' John for the shelter on New Year's Day, but cassoulet is close in spirit and only a couple of days late.

The authentic (though nobody can agree on it) cassoulet Toulousaine or cassoulet de Carcassonne uses preserved duck legs or goose legs. Too expensive for the quantity I'm making (a quadruple recipe!) or too tedious to make yourself. This version by Mark Bittman skips the confit de canard and tastes damn good.

Cassoulet
Mark Bittman, How to Cook Everything
makes at least 12 servings

1½ pounds white beans (pea, navy, Great Northern, etc.)
Chicken, beef, or vegetable stock, water, or a mixture, as needed (see "Soups" for stock recipes)
4 cloves garlic, crushed
1 medium-large onion, chopped
2 carrots, peeled and chopped
2 cups cored and chopped tomatoes (canned are fine; drain them first)
1 clove
3 or 4 sprigs fresh thyme, 1 teaspoon fresh thyme leaves, or 1½ teaspoon dried thyme
2 bay leaves
¼ pound slab bacon or salt pork, in 1 piece
1 pound garlic (Italian) sausage (Kielbasa will do fine)
2 pounds pork shoulder or butt
2 pounds boneless shoulder or leg of lamb, trimmed of excess fat
Salt and freshly ground black pepper to taste 1 cup red wine or water
1 tablespoon minced garlic
1¼ cups plain bread crumbs
1¼cups minced fresh parsley leaves

1. Place the beans in a large Dutch oven or casserole with water to cover. Turn the heat to high and bring to a boil; skim the foam if necessary. Turn the heat down so the beans simmer, then add the crushed garlic, onion, carrots, and tomatoes. Tie the clove, thyme, and bay leaves in a cheesecloth bag or place them in a tea ball, and cook along with the beans, stirring occasionally. In 1 hour or more, when the beans are tender but not mushy, turn off the heat.

2. As the beans are cooking, cook the bacon or salt pork in boiling water to cover for 2 minutes. Dice the meat and add it to the beans. Preheat the oven to 450̊ F.

3. Cut the garlic sausage, pork, and lamb into 1½-inch chunks. Place in a roasting pan and sprinkle liberally with salt and pepper. Roast, shaking the pan occasionally, until the meats are very well browned, about 30 minutes. Remove the meat and turn the oven to 350̊F.

4. When the beans are tender and the meat is done, stir the meat into the beans, discarding the fat if you like. Turn the heat to medium-low and keep the mixture hot. Put the roasting pan over medium-high heat and add the wine or water; cook, stirring and scraping to loosen any brown bits that have stuck to the bottom of the pan, then add this liquid to the stew. (The recipe can be prepared a day or two in advance up to this point; cool, place in a covered container, and refrigerate.)

5. Taste the stew for salt and pepper and add some if necessary. Stir in the garlic. Combine the bread crumbs and 1 cup of the parsley and spread this mixture over the stew. Bake for 15 to 20 minutes, or until the bread crumbs have browned nicely. Garnish with the remaining parsley and serve.