A completely worthwhile dish. This is great for gatherings or special events. Gathering the ingredients can be a chore, but subsequent preparations are much easier once sourced. I was able to get all the meats needed from St Paul Meat Shop. They have Tarbais beans there, but are less at Rancho Gordo.
Active time is not egregious, perhaps 2.5 hours total all in. I started this for Thanksgiving at 8:30 am (having soaked the beans overnight) and it was ready around 1:00 pm.
IngredientsFor the Beans and Liquid1 pound
Tarbais beans3 quarts low-sodium chicken broth
4 oz pancetta (SPMS) 1/4 inch dice
2 bay leaves
6 sprigs thyme tied into a bundle
1 teaspoon Herbes de Provence
1 tsp whole black peppercorns
6 unpeeled garlic cloves cut in half
bones from duck confit
Meats
12 oz fatty pork chop (SPMS) cut into 1.5 inch pieces
Salt and pepper
1 tablespoon vegetable oil
1.5 pound Toulouse Sausage (Polish from SPMS)
2 duck leg confit
Vegetables
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 teaspoon salt
1/4 cup tomato paste
3/4 cup white wine
Bread Crumb Topping
2 cups plain bread crumbs (I used Panko)
1/2 cup chopped Italian parsley
2 tablespoons fat from the cooked meat pan
2 tablespoons melted unsalted butter
1/4 cup bean cooking liquid
Step 1
Rinse and soak beans overnight. I started mine about 9 or 10 pm. Drain them after soaking about 5 hours before you want the dish to be ready. So for 1 pm dine time, drain at 8 am.
Step 2
To a large pot or Dutch oven add the broth, diced pancetta, bones from duck confit, and the drained beans. Tie garlic and peppercorns in cheese cloth for bouquet garni and add to pot. Add bay leaves and thyme bundle. Stir and bring to a simmer over high heat (watch not to boil) Skim the foam as it forms and reduce heat to maintain gentle simmer, 30-45 minutes. Taste beans for almost doneness.
Step 3
While beans are cooking, sprinkle pork pieces with salt and pepper. Heat oil in skillet or fry pan over medium-high heat. Brown the pork until fat is rendered, 3-5 minutes. Transfer pork to large bowl.
Add sausages to the pan and brown well on all sides, 4-5 minutes. Transfer sausages to same large bowl.
Step 4
Lower pan heat to medium. Remove fat and skin (cut into small pieces) from duck confit and add to pan. Cook till rendered and pieces are browned, about 3 minutes. Transfer all of rendered fat, crisped duck skin, and melted butter to a mixing bowl. Stir in the bread crumbs and chopped parsley till well combined. Mix in 1/4 to 1/2 of the bean cooking liquid until crumbs are moist but not wet.
Step 5
Preheat oven to 350° F.
Step 6
Add onions, carrots, and celery to skillet used for browning meats. Add a pinch of salt. Cook and stir over medium heat till onions are softened, 5-7 minutes. Stir in tomato paste and cook until paste starts to caramelize and stick to bottom of pan, 3-4 minutes. Pour in white wine and and stir until most of the wine evaporates, 5-6 min.
Step 7
Drain beans over large bowl to reserve the cooking liquid. Remove bouquet garni, bay leaves, and thyme bundle.
Step 8
Place drained beans in shallow baking dish or 12" cast iron skillet. Stir in cooked vegetables and 1 cup reserved cooking liquid. Add pork pieces and sausages pushing down into beans. Top with shredded duck confit.
Step 9
Ladle reserved cooking liquid into beans until beans are nearly submerged. Spread crumbs over the top. Do not press down. Make indentations with your four fingers to aid in browning.
Step 10
Bake in preheated oven for about 2 hours (most of the liquid will have been absorbed). Remove from oven and make a small hole in the center through the crumbs. Use a funnel to direct about 1/2 cup of reserved cooking liquid into the beans. Gently tilt the pan until you see some liquid approach the edge in four directions: N, S, E, W.
Step 11
Return pan to oven and continue baking for 30-45 minutes. Test beans through hole made in crust.
Step 12
Serve in bowls with a some of the cooking liquid and make sure to have the crumb pieces on top. Ensure one of the 1/2 sausages is in each serving.
