Ingredients

1 lb. dried cannellini beans

2 tbsp. kosher salt

8 c. low-sodium chicken broth

1 large carrot, cut into 2″ pieces

2 stalks celery, cut into 2″ pieces

6 sprigs thyme

2 bay leaves

8 oz. pork belly

4 lb. bone-in, skin-on chicken thighs and drumsticks

12 oz. garlic sausage

1 medium yellow onion, finely chopped

3 cloves garlic, finely chopped

2 tbsp. tomato paste

Instructions

Step 1: In a large bowl, cover the beans with water by 2 inches, then stir in salt. Let soak for at least 8 hours or up to 12. Drain and rinse the beans.

Step 2: In a large pot over high heat, bring the beans, chicken broth, carrot, celery, thyme, and bay leaves to a boil. Reduce heat to medium, cover, and simmer until beans are just tender with a slight bite, about 45 minutes to 1 hour. Drain the beans into a colander set over a large bowl, reserving the liquid. Discard the vegetables and herbs, return the beans to the pot, and set aside.

Step 3: Arrange a rack in the lower third of the oven and preheat to 325°F. In a large Dutch oven over medium heat, cook the pork belly until golden and crisp, about 10 minutes. Using a slotted spoon, transfer to a plate.

Step 4: Pat the chicken dry with paper towels and lightly season with salt and pepper. In the same pot over medium-high heat, cook the chicken in the pork fat, turning occasionally, until the skin is golden, about 5 minutes per side. Transfer to the plate with the pork belly. In the same pot, cook the sausage over medium-high heat, turning occasionally, until golden on all sides, 4 to 5 minutes per side. Transfer to the plate with the other meats. Drain all but 1 tablespoon of fat from the pot.

Step 5: Over medium heat, cook the onion in the pot, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook until darkened, about 1 minute more.

Step 6: Transfer the onion mixture and pork belly to the pot with the beans and stir to combine. Scoop out half of the bean mixture and transfer to the Dutch oven. Layer the sausages on top, then spoon the remaining bean mixture over the sausages. Nestle the chicken pieces into the bean mixture. Pour the reserved bean cooking liquid over everything until just covered.

Step 7: Transfer the Dutch oven to the preheated oven and bake the cassoulet for 30 minutes. Using a wooden spoon, gently break the crust that forms on top, letting liquid rise to the surface. Repeat this process three more times every 30 minutes, breaking the crust a total of four times. Continue baking until the crust is a deep golden brown, about 1 hour more. If the beans begin to look dry, add more water or broth as needed by pouring it gently down the side of the Dutch oven.

Tips & Variations

Soak the beans overnight for even cooking and improved digestibility.

Use a mix of sausage types for varied flavors, such as adding a bit of spicy sausage alongside the garlic sausage.

For a richer result, add some chopped fresh parsley or a splash of white wine before baking.

If you don’t have pork belly, substitute with thick-cut bacon or pancetta.

FAQs

Can I use canned beans instead of dried?

While canned beans can be used in a pinch, dried beans provide better texture and flavor after slow cooking. If using canned, reduce the cooking liquid and adjust the simmering time accordingly.

Is it necessary to soak the beans overnight?

Soaking helps soften the beans and reduces cooking time, but if you’re short on time, you can use the quick-soak method by boiling the beans for a few minutes and letting them sit for an hour before draining and cooking.