Login to Save Like

Ingredients

• 1 1/2 pounds dried cannellini beans
• 1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2-inch pieces
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon canola oil
• 2 1/2 cups finely chopped onion (about 2 medium)
• 1 cup thinly sliced carrot (about 1/2 pound)
• 4 garlic cloves, minced
• 1 (14-ounce) can whole tomatoes, drained and chopped
• 2 fresh flat-leaf parsley sprigs
• 1 celery stalk
• 1 thyme sprig
• 1 bay leaf
• 8 cups fat-free, less-sodium chicken broth, divided
• 2 cups water
• 5 duck confit legs (about 2 1/2 pounds)
• Cooking spray
• 3/4 pound chicken sausage
• 1 (1-ounce) slice white bread

Description

Molly O'Neill Likes To Use French-style Fresh Venison Or Pork Sausages In This Dish, Though We Used Lower-fat Chicken Sausage. The Bean Mixture Bakes Twice; Start Working At Least A Day Ahead. If You Don't Have A Large Dutch Oven, You Can Also Prepare Thi

MyRecipes