Hoppin' John Cassoulet

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Chef Paul Pelt has dubbed this a cassoulet due to the fact that helium has "kind of folded 2 recipes into one," utilizing black-eyed peas and respective cuts of meat. He serves it astatine the Tabard Inn, but this look has been adapted for location cooks. One of the meats helium uses is (fresh) pork shank, which is disposable astatine Eastern Market. At his suggestion, we've substituted boneless pork shoulder, which is wide available. Confit duck legs are disposable astatine Eastern Market, arsenic good arsenic astatine Wegmans, Balducci's and immoderate Giant stores and Brookville Markets.

The cook besides uses a affluent banal for its intensified flavor. If you're making your own, commencement with just-roasted chickenhearted and beef oregon veal bones. But due to the fact that this crockery is truthful flavorful, you tin usage store-bought, no-salt-added broth.

This is task cooking: Parts of the crockery (beans, their spirit components, the ham hock stew) are champion prepared separately, past combined.

The beans request to beryllium soaked for astir 4 hours. They tin beryllium cooked, drained, added to their spirit components and refrigerated for up to 2 days. The stew tin beryllium made up to 2 days successful advance; aft the nutrient has been removed, cooled and shredded, refrigerate the cooking liquid for respective hours oregon overnight truthful the abdominous congeals. Skim disconnected and discard the fat. The cassoulet tin beryllium frozen for up to 3 months.

Adapted from Pelt, cook astatine the Tabard Inn successful Dupont Circle.

Ingredients

measuring cup

Servings: 15-20

For the black-eyed peas

3 pounds dried black-eyed peas
2 teaspoons kosher salt
8 ounces slab bacon, chopped into 1/2-inch cubes
4 ample cloves garlic, minced
2 bay leaves
2 tablespoons caller thyme leaves (may substitute 1 1/2 teaspoons dried thyme)
2 1/2 teaspoons crushed cumin
1 tablespoonful kosher salt
1 spoon freshly crushed achromatic pepper
3 ample onion, chopped into mean dice (4 1/2 to 5 1/2 cups)
4 cups homemade chickenhearted oregon beef banal oregon store-bought, no-salt-added chickenhearted oregon beef broth
1 lb caller enactment sausage, preferably pork
About 1 lb confit duck legs

For the ham hock stew

8 smoked ham hocks (about 3 1/2 pounds total)
1 1/2 pounds boneless pork shoulder, chopped into ample chunks (see headnote)
1/3 cupful herb paste
2 bay leaves
4 ample cloves garlic
5 cups adust achromatic wine
9 cups homemade veal oregon beef banal oregon store-bought, no-salt-added beef broth
1 spoon kosher salt