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Ingredients

• 2 cups dried great Northern beans
• 10 cup chicken stock
• 3 pounds bone-in country-style pork ribs, trimmed
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1/2 pound thick-cut applewood smoked bacon, cut into 1-inch pieces
• 1 pound andouille sausage, cut into 1/4-inch slices
• 1 large onion, finely chopped
• 2 carrots, diced
• 6 garlic cloves, chopped
• 6 large plum tomatoes, seeded and chopped
• 1 tablespoon fresh thyme, chopped
• 1 bay leaf

Description

Kristine Borrowed A Version Of Cassoulet From Bob Waggoner, A Classically Trained Chef Known For His Haute Update Of Lowcountry Cuisine At Charleston Grill In Charleston, South Carolina. He Puts A Southern Spin On The Homey French Country Dish Cassoulet B

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