From the Kitchen of Executive Chef Ian Rynecki. Serves 6 as an entreé.
1 pound Tarbais beans, dry (or cannellini)
6 ounces slab bacon, cut into ½ inch cubes
1 lb boneless pork shoulder, cut into 1.5 inch cubes
1 lb fresh pork sausage, cut in half lengthwise
1 large onion, finely diced
½ lb oyster mushrooms, cut into 2-inch pieces
2 bay leaves
4 sprigs thyme
4 sprigs parsley
1 carrot, peeled, cut into 3-inch sections
2 stalks celery, cut into 3-inch sections
1-2 cloves elephant garlic
1 28 oz can peeled tomatoes
1 quart chicken stock, plus more as needed to rehydrate
4 pieces of duck confit, cleaned into large chunks, bones reserved
To begin, cover beans with 3 quarts water and add 3 tablespoons salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside. Using a wide stainless steel pot, sear the bacon over low heat, rendering out the bacon fat, about 8 minutes. Remove from the pan.
Sear pork shoulder in the same pan, cook for 5 minutes until the pork begins to brown, flip over and cook for an additional 5 minutes. Remove from the pan.
Sear the sausage cut side down for about 2 minutes, flip and cook for an additional 2 minutes. Remove sausage from the pot and set aside with the remainder of the cooked meat.
Add onions and mushrooms to pot and cook for 5 minutes. Tie clove, bay leaf, thyme and parsley together using butcher’s twine. Add the bundle to a pot with drained beans, carrot, celery, garlic, tomato product and chicken stock. Bring to a simmer over high heat. Reduce to low, cover pot and cook until beans are almost tender, about 45 minutes.
Remove aromatics (carrots, celery, bay leaf, clove, and parsley mixture). Add bacon, pork shoulder, duck confit, and sausage to pot, stir. Transfer to a 300 degree oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more chicken stock as needed. Continue to cook for an additional 2 hours, until a nice brown crust has formed on the top.