Pork & White Bean Bloody Mary Cassoulet

5 Oct

Serves 4


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

3 cups chicken broth

1 cup Garden Bloody Mary mix

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



  1. Preheat oven to 375°F.
  2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
  3. Cover with a lid or foil and bake for 1 1/2 hours.
  4. Remove the ribs; set aside.
  5. In the same pot, over medium heat, brown the bacon.
  6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
  7. Add the broth, bloody mary mix, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
  8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
  9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
  10. Let cool and serve.

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