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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve 2 tablespoons salt in 3 quarts cold water in large bowl or container. Add beans and soak at room temperature, 8 to 24 hours. Drain and rinse well. | 2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Using kitchen twine, tie together celery, bay leaf, and thyme. Place sausage and salt pork in medium saucepan and add cold water to cover by 1 inch; bring to boil over high heat. Reduce heat to simmer and cook 5 minutes. Transfer sausages to cutting board, allow to cool slightly, then cut into 1-inch pieces. Remove salt pork from water; set aside. | 3. Heat 2 tablespoons oil in large Dutch oven over medium-high heat until beginning to smoke. Add sausage pieces and brown on all sides, 8 to 12 minutes total. Transfer to medium bowl. Add pork shoulder and brown on all sides, 8 to 12 minutes total. Add onion and carrots; cook, stirring constantly, until onion is translucent, about 2 minutes. Add garlic and tomato paste and cook, stirring constantly, until fragrant, 30 seconds. Return sausage to Dutch oven; add white wine, using wooden spoon to scrape browned bits from bottom of pan. Cook until slightly reduced, about 30 seconds. Stir in tomatoes, celery bundle, and reserved salt pork. | 4. Stir in broth and beans, pressing beans into even layer. If any beans are completely exposed, add up to 1 cup water to submerge (beans may still break surface of liquid). Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are tender, about 1½ hours. Remove celery bundle and salt pork and discard. (Alternatively, dice salt pork and return to casserole.) Using large spoon, skim fat from surface and discard. Season with salt and pepper. Increase oven temperature to 350 degrees and bake, uncovered, 20 minutes. | 5. Meanwhile, pulse bread and remaining 2 tablespoons oil in food processor until crumbs are no larger than 1/8 inch, 8 to ten 1-second pulses. Transfer to medium bowl, add parsley, and toss to combine. Season with salt and pepper. | 6. Sprinkle ½ cup bread-crumb mixture evenly over casserole; bake, covered, 15 minutes. Remove lid and bake 15 minutes longer. Sprinkle remaining bread-crumb mixture over top of casserole and bake until topping is golden brown, about 30 minutes. Let rest 15 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
table salt				-	-	-	-
cannellini bean	1	lb	rinsed picked	403.4676	0.0	89.7602	2.2667
celery rib	2			403.4676	0.0	89.7602	2.2667
bay leaf	1			-	-	-	-
thyme	4	sprigs		-	-	-	-
garlic sausage	1 1/2	1/2		489.8803	70.7605	16.3293	16.3293
salt pork	4	ounces	rinsed	848.232	0.0	5.7267	91.287
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
pork shoulder	1 1/2		cut	1605.744	0.0	116.8927	122.404
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	2	cup	peeled cut	104.96	24.5248	2.3808	0.6144
garlic clove	4		minced	-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
white wine	1/2	cup		-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
chicken broth	4	cups	low sodium	312.48	7.56	44.5536	10.4832
black pepper			ground	-	-	-	-
white bread	4	slices		-	-	-	-
parsley leaf	1/2	cup	chopped	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.