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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Directions: | 2. Season the pork generously with kosher salt and pepper; set aside. | 3. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. | 4. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. | 5. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. | 6. Add the onions and 1 teaspoons kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic. | 7. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper. | 8. Position a rack in the lower third of an oven and preheat the broiler. | 9. Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes. | 10. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10. | 11. Adapted from a recipe by Thomas Keller, Chef/Owner, The French Laundry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	4	lbs	boneless cut trimmed	2302.9386	0.0	408.7263	61.6535
salt black pepper			ground	-	-	-	-
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
panko breadcrumb	1	cup		-	-	-	-
bacon	4	ounces	cut cut	256.2794	2.1432	18.0756	19.1983
yellow onion	4	cups	chopped	459.36	27.3528	3.306	37.584
white wine	2	cups		-	-	-	-
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
italian plum tomato	1	can	peeled drained chopped	-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
great northern bean	12	cups	cooked drained	7444.44	1369.6452	480.0456	25.0344
chorizo sausage	6	halved		-	-	-	-
head garlic	1	halved		-	-	-	-
flat leaf parsley	1/4	cup	chopped	-	-	-	-
baguette	1		cut	77.43	14.1172	3.1088	0.9396
olive oil				-	-	-	-
sea salt			coarse	-	-	-	-

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