French Pork and White Bean Casserole
"Instead of an overnight soak, you can "quick brine" the beans: In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand 1 hour. Drain and rinse the beans and proceed with the recipe. If you can’t find fresh French garlic sausage, Irish bangers or bratwurst may be substituted...."
INGREDIENTS
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Table salt
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1 pound dried cannellini beans (about 2 cups), rinsed and picked over
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2 medium celery ribs
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1 bay leaf
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4 sprigs fresh thyme
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1½ pounds fresh French garlic sausage (see note)
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4 ounces salt pork, rinsed of excess salt
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4 tablespoons vegetable oil
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1½ pounds pork shoulder, cut into 1-inch chunks
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1 large onion, chopped fine (about 1½ cups)
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2 medium carrots, peeled and cut into ¼-inch dice (about 1 cup)
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4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
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1 tablespoon tomato paste
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½ cup dry white wine
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1 (14.5-ounce) can diced tomatoes
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4 cups low-sodium chicken broth
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Ground black pepper
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4 large slices high-quality white sandwich bread, torn into rough pieces
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½ cup chopped fresh parsley leaves
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