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Thomas Keller's Slow Cooker Cassoulet
8 Servings
Steps
- Season pork generously with kosher salt and pepper.
- In large pot, combine canola oil and panko.
- Cook, stiring constantly, until panko is toasted and golden, 4 to 6 minutes.
- Transfer to baking sheet and season with salt and pepper.
- Add bacon to pot and cook until crisp, about 5 minutes. Drain on paper towels.
- Add half of pork to pot and bron, 7 minutes total. Transfer to platter. Repeat with remaining pork.
- Add onions and 1 tsp salt to pot and cook, stirring occasionally, until golden brown and softened, about 7 minutes.
- Add wine and simmer until reduced by half, about 8 minutes.
- Stir in tomato paste, tomatoes, and broth. Transfer to slow cooker.
- Add beans, pork, chorizo, and garlic. Cover and cook 9 to 10 hours.
- Skim off fat, remove and discard garlic. fold in panko and 1/4 C parsley.
- Adjust seasonings with salt and pepper.
- Position rack in lower third of oven and preheat broiler.
- Brush baguette slices with olive oil. Arrange slices, oiled side up. Broil until golden, 4 to 6 minutes.
- Top cassoulet with baguette slices and let stand 30 minutes before serving.
- Sprinkle each serving with bacon, salt, and parsley.
Originally published at Epicurious.com. Reproduced for personal collection.
