Active Time

　　25 minutes Total time

　　Total Time

　　2 3/4 hours

　　Though traditionalists may insist that making cassoulet is an all-day affair, this hearty version-cooked with country-style spareribs, the meaty ones located closest to the pork shoulder-can be made in under 3 hours.

　　

Ingredients

Makes 4 to 6 servings

　　2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices)

　　2 medium onions, peeled and chopped

　　2 garlic cloves, minced, plus 1 whole clove

　　2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves

　　1 pound bacon (slab is best), cut into 2-inch pieces

　　1 large stalk celery, chopped

　　1/2 medium carrot, peeled and chopped

　　Kosher salt and freshly ground black pepper to taste

　　4 cups chicken broth

　　1 cup white wine

　　1 (14-ounce) can diced tomatoes, with their juice

　　2 bay leaves

　　2 (14-ounce) cans white beans, drained and rinsed

　　2 tablespoons olive oil

　　1 cup coarse bread crumbs

　　2 tablespoons chopped parsley

　　

Step 1

1. Preheat oven to 375°F.

　　

Step 2

2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.

　　

Step 3

3. Cover with a lid or foil and bake for 1 1/2 hours.

　　

Step 4

4. Remove the ribs; set aside.

　　

Step 5

5. In the same pot, over medium heat, brown the bacon.

　　

Step 6

6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.

　　

Step 7

7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.

　　

Step 8

8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.

　　

Step 9

9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.

　　

Step 10

10. Let cool and serve.

　　TIP

　　To get a jump start on a weeknight dinner, complete steps 1 to 7 of the cassoulet recipe on Sunday and store, covered, on the stove for a day or in the fridge for up to 3 days. Then simply add the bread-crumb mixture and bake for 1 hour.