Québécois Pork and Beans Cassoulet
A hearty and comforting cassoulet-style dish, deeply rooted in Quebecois culinary traditions, featuring slow-cooked pork and beans with savory herbs and spices.
🧂 Ingredients
- 1 kg Pork shoulder(cut into 2-inch cubes)
- 200 g Salt pork(diced)
- 500 g Dried navy beans(soaked overnight and drained)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 2 medium Carrots(chopped)
- 2 Celery stalks(chopped)
- 2 tbsp Tomato paste
- 1 liter Chicken broth
- 2 tbsp Molasses
- 1 tsp Thyme(dried)
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Preheat oven to 300°F (150°C).
⏱️ 5 minutes - 2
In a large Dutch oven or oven-safe pot, sauté the diced salt pork over medium heat until crisp. Remove pork with a slotted spoon, leaving rendered fat in the pot.
⏱️ 10 minutes - 3
Brown the pork shoulder cubes in batches in the rendered fat. Remove pork and set aside.
⏱️ 15 minutes - 4
Add onions, garlic, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.
⏱️ 10 minutes - 5
Stir in tomato paste and cook for 1 minute. Return pork to the pot. Add the drained navy beans, chicken broth, molasses, thyme, and bay leaf. Season with salt and pepper.
💡 Tip: Ensure beans are fully submerged in liquid. - 6
Bring to a simmer on the stovetop, then cover and transfer to the preheated oven. Bake for 3 hours, or until pork is tender and beans are cooked through.
⏱️ 3 hours💡 Tip: Stir occasionally to prevent sticking. - 7
Remove bay leaf. Skim off excess fat from the surface. Adjust seasoning if needed.
💡 Tip: For a thicker sauce, uncover for the last 30 minutes of cooking. - 8
Serve hot, garnished with the reserved crispy salt pork.
💡 Tip: Excellent served with crusty bread.
💡 Pro Tips
- ✓Soaking beans overnight is crucial for even cooking.
- ✓Adjust molasses to your preferred level of sweetness.
- ✓This dish benefits from being made a day ahead, allowing flavors to meld.
🔄 Variations
- Add a smoked ham hock for extra depth of flavor.
- Incorporate diced pancetta along with the salt pork.
- A splash of cider vinegar at the end can brighten the flavors.