When at Brick with Frank Murray a short time ago, his wife Jill ordered this skillet dish with pork chops and white beans, and the beans were INCREDIBLE, as essentially they cooked via the fat rendered from the cooking pork over them.
I can’t really find a recipe that sounds like it, and it was rather simple looking, but very flavorful. I have a pork roast with a nice fat cap on it, ready to cook, and some beans, but wonder if I should do something like this - Slow-Cooker Country-Style Pork and White Beans | Mel's Kitchen Cafe - only without the kielbasa, or if any of you know the dish I’m talking about, and can get me a recipe or ideas?
todd, you can look up the many variations of french cassoulet recipes and use the meat of your choice. some versions use sausage, some use duck leg confit. Essentially tons of fat and more fat. But so yummy.
beans can not cook without a lot of liquid. I bet the beans were cooked traditionally with possibly carrot, onion bay leaf and chicken stock/water mix iuntil tender and then finished under the pork
Suzanne is right. You’d need to cook them separately. Or at the very least cook the beans partially then nestle the seared loin on top before popping into oven for a good 25-30 minutes to finish.
Looks like sausage is a must in cassoulet, but what Jill had at Brick was not a cassoulet, but the pork over the white beans, which may have been prepared ahead of time.
Uh no. Skip the friggin potatoes. Also any version needs to use onions and carrots. Personally I wouldn’t wast the effort of making cassoulet without confit either. I don’t know if I’d use that much green pepper either.
If you wanted to use a pork chop or even a sliced loin, I think you would be best cooking it separately. To me those wouldn’t do well in a slow cook method and would be best with some carmelization and then just laid atop the bean mixture. Brooke Williamson used to do this with a saddle of rabbit and a drizzle of truffle oil. If I did the beans separately I’d definitely go with the 3-man mirepoix and add some sort of piggy like pancetta, lardons, bacon.
For the cassoulet or slow cook method, then go for longer cooking than 1.5 hrs., and use a shoulder.
It is astonishing how much additional liquid cooked beans will absorb during a long stay in a slow oven. Make that liquid full of flavour, don’t stint of the pork or duck fat, and you’ll have something delicious.
After one browns the meat, pork, lardons, pork belly, etc… take out the meat, keep the fond and some of the fat, and cook the beans in the same pot, with brown stock, mirepoix and bouquet garni.
Used cannelloni beans for a dinner party; sauteed pancetta, shallots, garlic, celery, carrot, added beans, stock and simmered until tender. Took half the beans out and pureed and put them back into pot to get a nice texture. Perfect side dish for braised lamb shoulder.
Frenchie, why not ask David how it makes it, no? I do agree with you, even as a non-meat eater, I did enjoy this dish and have no trouble having a bowl of it when I go there now. Excellent.