Preparation

煮豆子：

• 把豆子浸泡一整夜在冷水浸泡optional, but makes the texture creamier and the cooking time shorter). Drain, rinse again, and put in a large saucepan or 5- to 6-quart Dutch oven. Add enough water to cover the beans by 1 inch (more, if you didn’t soak them). Add the onion, thyme, rosemary, savory (if using), bay leaf, chile, and salt. Bring to a simmer over medium heat, adjusting the heat as needed to achieve a gentle bubbling. Cover partially and simmer until the beans are tender but still hold their shape. Depending on the variety and freshness of your beans, this could take from 30 minutes to 2 hours, so check frequently, adding more water if the beans get dry. Remove from the heat and let cool in the liquid.

Make the Stewed Pork:

• 在一个中等大小的碗里,把猪肉和橄榄油and a generous sprinkling of salt and pepper. Heat a 10-inch straight-sided sauté pan over medium-high heat, add about half of the pork in a single layer, and cook until well browned on all sides, 7 to 8 minutes. Transfer to a plate and repeat with the remaining pork. Pour off any fat and return the reserved pork and any accumulated juices to the pan. Add the wine and boil vigorously until it’s reduced to about 1/4 cup. Add the broth, garlic, and rosemary and reduce the heat to low. Cover the pan and simmer gently until the pork is very tender, 1 to 1-1/2 hours. Cool slightly, remove the meat from the broth, and put the broth in a bowl. Let the broth cool and then skim off as much fat as possible.

For the Vegetables and Tomato Sauce

• 加热1汤匙。鸭脂肪或橄榄油在12英寸的煎锅中，用中低火。加入培根并煮至褐色，大部分脂肪被呈现，大约15分钟。转移到碗中，倒出脂肪。再添加1汤匙。将鸭脂肪或油的油倒入锅中，将热量提高到中等高度，然后加入胡萝卜；用盐和胡椒粉调味。煮至3至5分钟，直到边缘几乎没有变软和金色。将胡萝卜带到潘塞塔（Pancetta）。加1汤匙。 more duck fat or oil and the onions to the skillet. Season with salt and pepper, reduce the heat to medium low, and cook, stirring and scraping the pan frequently, until the onions are soft and fragrant and starting to caramelize, 15 to 20 minutes. Add the onions to the carrots and pancetta.

  If there’s a layer of cooked-on juices in the pan, deglaze with a few spoonfuls of water and add that to the vegetables and pancetta.

  Over medium-high heat, add the remaining 1 Tbs. duck fat or olive oil to the skillet, and quickly cook the garlic until it’s fragrant, about 30 seconds. Add the chopped tomatoes and a pinch of salt and cook, stirring frequently, until they reach the consistency of a chunky sauce, 5 to 6 minutes. Set aside.

Assemble and Bake the Cassoulet:

• 过滤豆子，保留烹饪液（如果还没有这样做）。挑选出草药茎，洋葱，智利和丢弃。将豆子与培根蔬菜混合物，番茄酱和欧芹轻轻折叠。调味，用盐和胡椒粉调味。

  Choose a vessel for the cassoulet: A flameproof roasting pan that’s about 16x13x3 inches works well, as does a 9- to 10-quart Dutch oven. Adjust the oven rack so that the pan you’re using will sit about 6 inches below the broiler. Heat the oven to 350°F.

  加热1茶匙。用中火在锅中的橄榄油。加入香肠，煮至5到6分钟（目前不需要完全煮熟），直到整个煮熟为5到6分钟）。从火上移开。将香肠放在一边冷却；然后切成四分之一。倒出锅中的任何脂肪。

  Spoon half the bean mixture into the pan in an even layer. Arrange the sausage, pork shoulder, and duck meat evenly over the beans. Top with the rest of the beans. Pour in the defatted pork broth and then add the bean-cooking liquid until the level comes to just below the beans—you should be able to see the liquid but it shouldn’t cover the beans. Bake the cassoulet, uncovered, for 45 minutes.

  Toss the remaining 3 Tbs. olive oil with the breadcrumbs, cheese, and zest (if using), and spread about 2 cups over the surface of the cassoulet. Continue baking until the crumbs start to brown and the beans are sizzling around the edges, about 45 minutes more.

  Sprinkle on the remaining crumbs, turn the broiler to high, and broil until the crumbs are crunchy and browned, about 1 minute. Remove the cassoulet and let it sit for at least 45 minutes so the juices can thicken slightly. Serve hot or warm.

Make Ahead Tips

将豆子煮至前2天，然后将它们与烹饪液体分开冷藏（丢弃草药茎，洋葱和辣椒）。您也可以提前2天煮猪肉，蔬菜和番茄酱提前1天。