Not a real cassoulet.  Some might call it ‘pork and beans,’ but it has great taste, and it’s pretty easy. 

This calls for pork ribs, but it could use a variety of meats.  It should probably have one fresh meat and one smoked meat…or you can add multiple meats.  A real cassoulet would have duck or goose and some sausage.  That could be added.  Chicken (thighs or breasts) and/or lamb could also be good.  You could increase the quantity and variety of meats and the amount of beans to serve more people. 

Country Style Pork ribs

2 tbsp olive oil

1 medium to large onion

4 cloves garlic chopped

½ cup white wine

2 Ham hocks

2 cans great northern beans

2 tsp (more or less) herbs de provence

¼ cup chicken stock

2-3 tbsp tomato paste 

Preheat oven to 300.  Heat the oil over medium high heat in a heavy pot (dutch oven type).  Brown the ribs and set aside.  Add the onions to the oil and cook until light brown.  Add the chopped garlic.  Deglaze the pan with the white wine.  Add the beans with all of the liquid.  Add the tomato paste and stock, and stir.  Return the ribs to the pot, and add the two hocks, stuffing everything down as far as possible in the beans.  Bake, covered, for one hour.  Remove the cover and bake for an additional 1 ½ hour.

Good with some lightly steamed spinach served in the bowl with the beans.  Red wine and bread can also accompany this as well.