Ingredients

2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices)

2 medium onions, peeled and chopped

2 garlic cloves, minced, plus 1 whole clove

2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves

1 pound bacon (slab is best), cut into 2-inch pieces

1 large stalk celery, chopped

1/2 medium carrot, peeled and chopped

Kosher salt and freshly ground black pepper to taste

4 cups chicken broth

1 cup white wine

1 (14-ounce) can diced tomatoes, with their juice

2 bay leaves

2 (14-ounce) cans white beans, drained and rinsed

2 tablespoons olive oil

1 cup coarse bread crumbs

2 tablespoons chopped parsley

Description

Though Traditionalists May Insist That Making Cassoulet Is An All-day Affair, This Hearty Version-cooked With Country-style Spareribs, The Meaty...

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