730 minutes
This hearty bean and meat casserole is a comforting dish that combines tender cannellini beans, savory meats, and aromatic vegetables. It requires some time and care, but the result is a deeply flavorful meal perfect for sharing.
tablespoons
quarts
Unflavored Gelatin
0 oz
Duck Fat
tablespoons
Salt Pork, cut into 3/4-inch cubes
0 oz
to taste
Garlic Sausage
0 lb
Large Onion, finely diced
each
Carrot, unpeeled, cut into 3-inch sections
each
Celery, cut into 3-inch sections
each
each
sprigs
each
Cloves
each
1. Soak Beans
To begin, place the dried cannellini beans in a large bowl and cover them with 3 quarts of water. Stir in 3 tablespoons of kosher salt and let the beans soak overnight. This step hydrates the beans, ensuring they cook evenly.
2. Prepare Stock
The next day, preheat your oven to 325°F (160°C). While the oven heats, prepare the stock mixture by sprinkling the gelatin over the chicken stock if you are using it. This will enhance the stock's richness.
3. Cook Salt Pork
In a large Dutch oven, melt the duck fat over medium heat. Add the cubes of salt pork and cook until they are browned and have rendered their fat, about 9 minutes. This step is crucial as it creates a flavorful base for the casserole.
4. Brown Chicken
Season the chicken thighs and drumsticks with freshly ground black pepper. Place them in the Dutch oven, skin side down, and cook until the skin is browned and crispy, which should take about 6 to 8 minutes. Remove the chicken and set it aside.
5. Brown Sausages
Add the garlic sausages to the Dutch oven and cook them, turning occasionally, until they are browned on all sides. This should take about 2 minutes per side. Set the sausages aside with the chicken.
6. Cook Onion
In the same Dutch oven, cook the finely diced onion until it becomes translucent and soft, about 4 minutes. This will develop a sweet flavor that will complement the other ingredients.
7. Simmer Beans and Aromatics
Drain the soaked beans and add them to the Dutch oven along with the carrot, celery, whole head of garlic, parsley sprigs, bay leaves, cloves, and the stock mixture. Bring this to a simmer and let it cook for 20 minutes. This will start to meld the flavors together.
8. Remove Aromatics
After simmering, remove and discard the carrot, celery, parsley, bay leaves, and cloves. These aromatics will have imparted their flavors into the dish and are no longer needed.
9. Add Pork and Sausages
Add the browned salt pork and sausages back into the pot, ensuring they are well mixed with the beans. Pour in an additional 1 cup of stock to ensure the beans are submerged.
10. Bake Casserole
Transfer the Dutch oven to the preheated oven and bake uncovered for 1 hour and 30 minutes. About halfway through, check the casserole and add more stock if it looks dry. This slow baking will form a thin, golden crust on the top.
11. Add Chicken and Bake
Finally, nestle the browned chicken pieces into the Dutch oven and continue baking for another 1 hour and 30 minutes. This will allow the flavors to deepen and the crust to become a rich, deep brown.
Swap in ground turkey, add black beans, and include corn, chili powder, cumin, and a bit of chipotle for smokiness. Top with cheddar cheese and serve with avocado and cilantro.
Feature Italian sausage as the protein, white beans, and add Italian seasoning, red pepper flakes, and a splash of red wine. Finish with Parmesan cheese and fresh basil.
Use ground lamb or chickpeas for protein, mix in cannellini beans, and add diced tomatoes, olives, feta cheese, oregano, and a touch of cinnamon. Serve with a side of tzatziki.
Choose lamb or beef, add chickpeas, and use a blend of Moroccan spices like cumin, coriander, cinnamon, and harissa. Stir in some dried apricots for sweetness and garnish with fresh mint.
Incorporate Andouille sausage, red beans, the holy trinity of Cajun cooking (onion, celery, green bell pepper), and a generous amount of Cajun seasoning. Serve over rice for a complete meal.
Choose a mix of beans with similar cooking times to avoid inconsistent texture, and ensure proper soaking to reduce cooking time and promote even cooking.
Brown the meat deeply in batches to avoid overcrowding for maximum flavor development; deglaze the pot after to incorporate the fond into the casserole.
Sauté onions, garlic, and other aromatics until golden, and toast the spices to enhance their flavor before adding liquids.
Season in layers and be conservative with salt early on, as flavors concentrate during cooking; always taste and adjust before the casserole goes into the oven.
Use homemade or high-quality stock and adjust the liquid level to just cover the ingredients for a rich taste without making the casserole too soupy or dry.
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