Found this in my local paper by donal link.
8-10 servings
Ingredients: [‘dried white bean’, ‘pork belly’, ‘kosher salt’, ‘black pepper’, ‘smoked sausage’, ‘diced onions’, ‘celery’, ‘carrots’, ‘garlic cloves’, ‘bay leaves’, ‘red pepper flakes’, ‘fresh thyme’, ‘white wine’, ‘tomato paste’, ‘mustard’, ‘chicken broth’]
Quantity of Ingredients: [“1 lb dried white bean”,”2 1/2 lbs fresh pork belly, cut into 1 1/2 inch cubes “,”2 tablespoons kosher salt”,”1 teaspoon black pepper”,”1 lb smoked sausage, cut into 2 inch segments “,”4 cups diced onions”,”2 cups diced celery”,”2 cups diced carrots”,”8 garlic cloves”,”5 bay leaves”,”1 teaspoon red pepper flakes”,”1 teaspoon chopped fresh thyme”,”1/2 cup white wine”,”1 tablespoon tomato paste”,”3 tablespoons mustard”,” about 2 quarts chicken broth”]
Number of Servings: 8
Steps: [‘Put the beans in a large pot and cover with cold water by 6 inches , soak overnight and then drain.’, ‘season pork belly cubes with 1 tablespoons of the salt and 2 tsp of the pepper . Heat large pot preferably cast iron, over med- high heat.’, ‘heat oven to 250 degrees.’, ‘sear the belly pieces in the rendered belly fat until lightly browned about 2-3 minutes . add the onion celery carrots garlic bay leaves red pepper flakes, and thyme plus the remaining 1 tsp salt and 1 tsp pepper.’, ‘sauté until the vegetables start to soften, about 5 minutes pour in the wine and simmer to slightly reduce about 3 minutes add the tomato paste and mustard and cook, stirring until the ingredients are combined.’, ‘return the seared pork belly and its juices to the pot. add 1 qt of the chicken broth and bring to a simmer. then cover. and simmer for 60-70 minutes the pork belly will be cooked and slightly tender but should not fall apart.’, ‘add the beans and remaining 1 qt broth, or enough to comfortably cover the beans by 2 inches. put in the oven and bake , uncovered, stirring the top crust into the beans every hour or so, until the beans are tender. about 3 1/2 hours. add a little more broth if needed to keep beans moist and submerged.’, ‘Increase the oven temp to 450 cook for another 30 mins to form a crust on top of the bean mixture. push the crust to the middle of the pot. cook for another 15 mins to form a new crust. The cassoulet will have a deep brown crust and look rich. Cool for at least 30 mins before serving.’]