Cassoulet with Bacon, Andouille and Country Ribs
Classically trained chef Bob Waggoner is known for his haute update of low-country cuisine at Charleston Grill in Charleston, South Carolina. Here he puts a Southern spin on his easy version of the homey French country dish cassoulet by replacing the usual duck or goose confit with three varieties of pork—the South's favorite meat.Plus: More Pork Recipes and Tips
Recipe Summary test
The baked cassoulet can be refrigerated for up to 4 days. Cover with aluminum foil and bring to room temperature before reheating in a 350° oven for about 40 minutes.
A fruity, off-dry Riesling or a rich, smoky country red from the south of France such as a Cahors.