Cassoulet with Bacon Andouille and Country Ribs
Indulge in the hearty flavors of this **Cassoulet with Bacon, Andouille, and Country Ribs**, a comforting classic that combines smoky meats, tender beans, and aromatic vegetables in one stunning dish. This French-inspired casserole starts with crisped thick-cut bacon, browned andouille sausage, and seared country-style pork ribs, layered with a savory medley of onions, carrots, celery, and garlic. Simmered with chicken broth, white wine, and fragrant herbs like thyme and bay leaves, the dish bakes to perfection, allowing the bold flavors to meld beautifully. Topped with golden breadcrumbs and finished with fresh parsley, this cassoulet is an elegant yet rustic meal ideal for gatherings or cozy nights at home. Packed with protein and rich textures, it’s the ultimate comfort food for lovers of hearty stews and braised dishes.
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Recipe Information
Ingredients
- 8 slices Thick-cut bacon
- 4 links Andouille sausage
- 2 pounds Country-style pork ribs
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 1 large Yellow onion
- 2 medium Carrots
- 2 medium Celery stalks
- 4 large Garlic cloves
- 2 tablespoons Tomato paste
- 4 cups Chicken broth
- 0.75 cup Dry white wine
- 2 15-ounce cans Canned white beans (like cannellini or Great Northern beans), drained and rinsed
- 6 sprigs Fresh thyme
- 2 Bay leaves
- 1 cup Breadcrumbs
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 350°F (175°C).
Cut the bacon into 1-inch pieces. In a large Dutch oven over medium heat, cook the bacon until crisp. Remove the bacon to a plate lined with paper towels and leave the rendered fat in the pot.
Slice the andouille sausage into 1-inch pieces and brown it in the same pot. Remove and set aside with the bacon.
Season the country-style pork ribs with salt and pepper, then sear them in the Dutch oven until browned on all sides. Remove and set aside.
Dice the yellow onion, carrots, and celery. Mince the garlic. Add the onion, carrots, and celery to the pot and cook for 5-7 minutes, until softened. Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes.
Deglaze the pot by adding the white wine, scraping up any browned bits on the bottom. Let the wine simmer for 2-3 minutes, reducing slightly.
Return the bacon, sausage, and ribs to the pot. Add the chicken broth, white beans, thyme, and bay leaves. Stir to combine and bring to a simmer.
Cover the pot and transfer it to the preheated oven. Bake for 2 hours, checking occasionally to ensure it doesn't dry out. Add a splash of water or broth if needed.
In a small bowl, combine the breadcrumbs and olive oil. Remove the Dutch oven lid, sprinkle the breadcrumb mixture evenly over the top, and bake uncovered for an additional 30 minutes, until golden and bubbly.
Remove the Dutch oven from the oven and let the cassoulet rest for 10 minutes. Sprinkle with chopped parsley before serving.
Nutrition Facts
Calories |
5286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 382.2 g | 490% | |
| Saturated Fat | 127.2 g | 636% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 10589 mg | 460% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 29.7 g | ||
| Protein | 281.2 g | 562% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 5526 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
