Poor Man's Cassoulet

8 to 10 servings

Ingredients:

• 3 cups dried white beans, such as flageolet, borlotti, cannellini, navy, or Great Northern
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 4 shallots, minced
• 2 pounds pork butt, in one piece
• 1/4 pound slab bacon, cut into 2-inch by 1-inch chunks
• 4 fresh sweet Italian sausages
• 8 cups chicken stock
• 1 piece rind from Parmesan cheese, about 2 inches square
• 2 teaspoons chopped rosemary leaves
• Salt and freshly ground black pepper
• 1/4 cup freshly grated Parmesan, Swiss, or Gruyere cheese

In a large bowl, cover the beans with at least 3 quarts of cold water. Soak 12 to 24 hours, changing the water every 8 hours or so. Drain, rinse, and drain again.

In a large soup pot, heat õ cup of the olive oil over medium heat. Add the garlic and shallots and cook, stirring, until golden, about 3 minutes. Add the pork butt, bacon, and sausages, and cook, stirring, 3 minutes. Add the beans and cook 2 minutes, stirring to coat. Add the stock, Parmesan rind, and rosemary, cover and bring to a simmer. Simmer about 1 ½ hours, until the beans are melting into the cassoulet. Season with salt and pepper to taste.