Bacon Cassoulet (Baked Beans with Bacon)

Pork and beans go together like peanut butter and bacon jelly and frankly, we adore any dish that includes our favorite meat of all time. We're sure most of you bacon connoisseurs have had sweet pork and beans on a warm summer day. You've probably even had them on a cold winter day to warm you up inside. You really don't need any reason in particular to marry the two, other than the fact they feed the soul when they are together. But since we like you, and we like it when you treat yo' self, we're getting a little fancy by giving you the French take (also known as a cassoulet) on this cozy comfort food.

A cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin, and white beans. But this is not your mama's typical casserole. While the traditional recipe calls for a variety of meat typically pork sausages, goose, duck and sometimes mutton, we added our Smoked Lardons (thick bacon pieces cut into 1/4" morsels)—crispy on the outside, hot and chewy in the middle. There are a few options you can use for white beans but, we opted for Cannellini. Cannellini beans are the largest of the white bean family with their traditional kidney shape, they can also be referred to as White Kidney Beans. Meatier than a Navy or Great Northern bean, they have a nutty, earthy flavor, that pairs well with the smokiness of our lardons. These creamy Italian White Beans are soaked before cooking to help remove some of those indigestible sugars that give you the toots. Then we cook them low and slow with onion, Parmesan rind, garlic, bay leaves, and salt. We topped this creamy Cassoulet with a mix of crisp buttery breadcrumbs and salty parmesan.

Are you salivating yet? Good! Get to cookin'!

Get some Smoked Lardons to make this recipe

Smoked Lardons
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