This is a delicious dish, but the recipe, as written, makes it sound more difficult than it needs to be. I've made this twice, once with pre-soaked white beans and once with canned white beans. Either one is fine, no need to do all that business with the chicken broth. Cook the bacon until crisp and brown the ribs and everything else in the bacon drippings--makes for a better flavor. I just brown the ribs whole, no need to cut out the bones and all that and use one large dutch oven to brown and bake. You can just dump everything in a slow cooker or put the dutch oven in the oven--I've done it both ways. The end result is a hearty, tasty meal with lots of meat. Simplify the steps and try it. It's a really good winter dish that I'll make again and again.
Cassoulet with Bacon, Andouille, and Country Ribs
Onecentinvegas Posted: 12/04/13