Pork Cassoulet with Pork Confit and Winter Tomato Sauce Recipe

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Pork Cassoulet with Pork Confit and Winter Tomato Sauce
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  1. For beans: Bring 4 quarts water to boil in large pot. Add beans. Boil 3 minutes. Remove pot from heat, cover, and let stand 1 hour. Drain; return beans to pot. Using kitchen string, tie parsley, thyme, and bay leaves in double layer of cheesecloth; add to pot. Add remaining 4 quarts water, pancetta, onion, garlic, salt, and pepper to beans; bring to boil. Reduce heat, cover, and simmer over medium-low heat until beans are just tender, 1 to 1 1/2 hours.
  2. Drain beans, reserving 2 cups cooking liquid. Discard herb bundle, onion, and garlic. Transfer pancetta to work surface (reserve pancetta for wine sauce).
  3. For wine sauce: Heat olive oil in heavy large saucepan over medium-high heat. Add onions to pot and sauté until tender and beginning to brown, about 5 minutes. Add wine; boil until liquid is reduced by half, stirring occasionally, about 6 minutes. Add reserved juices from confit. Bring to boil; reduce heat to medium and simmer 15 minutes.
  4. Meanwhile, cut reserved pancetta into 1/2-inch cubes. Heat heavy medium skillet over medium-high heat; add pancetta and sauté until beginning to turn brown and crisp, about 4 minutes. Using slotted spoon, transfer pancetta to wine sauce. Add Winter Tomato Sauce to pot; season to taste with salt and pepper.
  5. For cassoulet: Preheat oven to 400°F. Heat 2 heavy large skillets over medium heat. Divide sausages among skillets; cover and cook until brown and cooked through, turning occasionally, about 20 minutes. Transfer sausages to work surface. Cool slightly, then cut into 2-inch pieces.
  6. Spoon 1/3 of beans (about 4 cups) into 8-quart ovenproof pot, spreading in even layer. Arrange half of confit and half of sausages over beans. Pour 1/3 of wine sauce (about 2 1/3 cups) over meat. Spoon half of remaining beans (about 4 cups) over sauce. Arrange remaining confit and sausages over beans. Pour half of remaining sauce over meat (about 2 1/3 cups). Spoon remaining beans over sauce, then pour remaining sauce over beans. (Can be prepared 2 days ahead. Cover cassoulet and reserved cooking liquid separately and chill. Let stand at room temperature 2 hours before continuing.) Drizzle enough reserved bean cooking liquid over beans to barely submerge if needed. Sprinkle breadcrumbs over. Drizzle breadcrumbs with olive oil.
  7. Bake cassoulet uncovered until bubbling around edges and crumbs are beginning to brown, about 1 hour.
  8. Market Tip: Emergo beans can be purchased through , and heirloom French horticultural beans can be purchased through . If you can't find them, Great Northern beans or cannellini (white kidney beans) will also work.
  9. Test-Kitchen Tip: The cooking time of dried beans can vary greatly. Recently dried beans will cook more quickly than those dried a year or more ago.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 356.23 Kcal (1491 kJ)
Calories from fat 179.68 Kcal
% Daily Value*
Total Fat 19.96g 31%
Cholesterol 42.76mg 14%
Sodium 1303.63mg 54%
Potassium 395.69mg 8%
Total Carbs 16.21g 5%
Sugars 2.25g 9%
Dietary Fiber 3.02g 12%
Protein 20.82g 42%
Vitamin C 3.4mg 6%
Iron 2.1mg 11%
Calcium 133.1mg 13%
Amount Per 100 g
Calories 43.17 Kcal (181 kJ)
Calories from fat 21.78 Kcal
% Daily Value*
Total Fat 2.42g 31%
Cholesterol 5.18mg 14%
Sodium 157.98mg 54%
Potassium 47.95mg 8%
Total Carbs 1.96g 5%
Sugars 0.27g 9%
Dietary Fiber 0.37g 12%
Protein 2.52g 42%
Vitamin C 0.4mg 6%
Iron 0.3mg 11%
Calcium 16.1mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
  • 9

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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