Rustic Pork Cassoulet Recipe with White Beans

Preheat your oven to 350°F (175°C) and set a large Dutch oven over medium heat.

Add the chopped bacon to the pot and cook for 6 to 8 minutes until crispy and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

Season the pork shoulder cubes with salt and pepper, then sear them in the hot bacon fat until browned on all sides, about 5 to 7 minutes. Transfer the pork to the plate with the bacon, then brown the sliced sausages for 4 minutes before removing them as well.

Stir the chopped onion, carrots, and garlic into the remaining fat, cooking for 5 minutes until the vegetables are softened and fragrant. Pour in the diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Return the bacon, pork, and sausage to the pot, then stir in the cannellini beans, fresh thyme sprigs, and the bay leaf. Bring the mixture to a simmer, cover with the lid, and transfer the Dutch oven to the preheated oven to bake for 60 minutes.

Remove the lid, discard the thyme sprigs and bay leaf, and stir the stew gently. Sprinkle the buttered panko and parsley mixture evenly over the top and bake uncovered for an additional 15 minutes, or until the breadcrumbs are golden brown and bubbling. Let it cool for 10 minutes before serving with a warm, crusty baguette.