Caribbean Cassoulet

As Sweater Weather gently approaches, our thoughts turn toward heartier, “stick to the bone” dishes. Fall in nostalgic Hoosierland brings memories of the annual pork sausage making tradition. Pork = Autumn!

In the southwest of France, Chef Orr learned to make the regional specialty “cassoulet.” A rustic backed bean dish with all parks of the pig except for the oink! In the Caribbean he played a riff on the the classic and came up at this recipe. He highly recommend putting it into your fall roundup. It feeds a crowd and leftovers are excellent. If you’re concerned about some of the ingredients, you can use any fatty meats or sausage. Duck thighs or lamb shoulder are great substitutions.

Ingredients

4 salted pig tails, soaked 24 hours and rinsed

1 salted pig snout, soaked 24 hours and rinsed

1/4 cup olive oil

6 - 8 garlic cloves, roughly chopped

2 large Spanish onions, diced

1 bouquet garni

1 lb pork sausage links

2 T ginger, minced

2 large carrots, diced

2 stock celery, diced

1 red pepper, diced

5 tomatoes, diced 2 - 3 chilies, left hole

1 lb frozen butter beans

1 lb frozen Black Eyed Peas

1 lb frozen chopped collard greens

water as needed cracked black pepper to taste

4 legs duck confit, cut into two to three pieces each

Chop the pigtail and snout into medium sized pieces. Place in a pressure cooker and cover with water. Bring to a boil and reduce heat to simmer. Cook until tender, approximately 1 to 1 1/2 hours. Remove both the meat and the liquid and set aside. Wash pressure cooker. Return cooker to the high heat and pour in olive oil. Add the garlic and cook until toasty and lightly browned. Do not overcook. Quickly add the onions, bouquet garni, and sausages and cook, stirring, until the onions have softened but not colored. Add the ginger, celery, red pepper, tomatoes, and chilies and continue to cook for three to 5 minutes until they begin to soften as well. Add a splash of water if needed. Toss in the beans and collard greens and stir to coat. Add enough water to create a stew-like (not soupy) mixture and bring to a boil. Cover with lid and cook for 10 to 15 minutes and season to taste with cracked pepper. Additional salt will probably not be needed because of the pork products. Remove chilies when you feel the dish has desired spiciness. Serve immediately.

Looking for the perfect spot to host your next company party or planning an unforgettable dining experience in Bloomington? Look no further than FARM Restaurant! Reserve your table today by visiting our website farm-bloomington.com, calling us directly at (812) 323-0002, or booking through your OpenTable App. Don’t wait—spaces fill up fast during the season!