Got guests over watching the Super Bowl this weekend? You can employ the help of a low-maintenance slow cooker during the game yet still impress your party with cassoulet. One of the benchmarks of classic French cooking, it's characterized by a copious mélange of grand meats, from duck confit to fine sausages.
Since this rendition was adapted from a recipe developed by celebrity chef and restaurateur Thomas Keller, it won't fail you! To wow your family this weekend, read more. Ingredients 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat Directions Serves 8 to 10.
Kosher salt and freshly ground pepper, to taste
2 Tbs. canola oil
1 cup panko
4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
4 cups coarsely chopped yellow onions (about 3 medium onions)
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup tomato paste
1 can (35 oz.) peeled Italian plum tomatoes, drained and
2 cups chicken broth
12 cups cooked Great Northern beans or other small white
1 1/2 lb. fresh chorizo sausage, each halved on the bias
1 garlic head, halved crosswise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 lb. baguette, cut into 1/2-inch-thick slices
Extra-virgin olive oil for brushing
Coarse sea salt, such as sel gris, for garnish
4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
Serves 8 to 10.