Major Beans

Cassoulet makes an excellent centerpiece for a winter dinner with good friends. A classic dish from southwestern France, it’s made of white beans and various meats--duck or goose, roast pork, veal or lamb and sausages--the combination depending on taste and region.

Though this is a somewhat simplified recipe for cassoulet, it still involves some effort to get it all together. However, it requires minimal attention from the cook during its two hours of baking. And it is an extraordinary sight as it emerges from the oven: crusty, bubbly and aromatic.

The mixed green salad with pomegranate vinaigrette is intended to follow the cassoulet course; pass some cheeses along with it.

MIXED GREEN SALAD WITH VINAIGRETTE

VINAIGRETTE

2 small shallots, minced

1/4 cup cranberry juice cocktail

1/4 cup oil

1 tablespoon balsamic vinegar

2 teaspoons Dijon-style mustard

2 teaspoons grated orange zest

1/4 teaspoon salt

Freshly ground black pepper

1/3 cup plus 1/4 cup pomegranate seeds

SALAD

18 cups mixed baby greens with watercress leaves, crisped

6 thin slices red onion

Salt

Freshly ground pepper

VINAIGRETTE

Process shallots, cranberry juice cocktail, oil, vinegar, mustard, orange zest, salt and pepper to taste in blender or food processor. Stir in 1/3 cup pomegranate seeds. (Vinaigrette can be made 1 day ahead and refrigerated. Let come to room temperature before using.)

SALAD

Combine greens and onion slices in large bowl.

Toss salad with vinaigrette. Season to taste with salt and pepper. Arrange attractively on chilled salad plates and garnish with remaining 1/4 cup pomegranate seeds. Serve immediately.

6 servings. Each serving:

141 calories; 204 mg sodium; 0 cholesterol; 10 grams fat; 13 grams carbohydrates; 3 grams protein; 1.28 grams fiber.

CASSOULET

The bean and meat mixtures can be made up to 2 days ahead, refrigerated separately and assembled the day of baking. I used a smoked ham hock, which added just the right edge of smokiness to the cooking liquid, but any leftovers, such as smoked ham with the bone, turkey, chicken or duck, would work well, too. For the sausage, use hot or mild Italian, kielbasa or any well-flavored mixture, low-fat or regular.

BEAN MIXTURE

1 pound dried navy beans, soaked in water overnight

1 1/4 cups canned crushed tomatoes

Bouquet garni

3 cloves garlic, pressed

3 carrots, cut into chunks

3 onions, each studded with 4 cloves

1 smoked ham hock

MEAT MIXTURE

3 tablespoons olive oil

4 boneless, skinless duck breasts, trimmed of fat

Salt

Freshly ground pepper

1 1/2 pounds sausages, cut into 3/4-inch-thick slices

1 tablespoon minced garlic

2 cups chopped onions

2 tablespoons flour

1/3 cup dry white wine or dry vermouth

1 1/2 cups coarse fresh bread crumbs

BEAN MIXTURE

Drain beans and put in large pot with water to cover. Stir in tomatoes. Add bouquet garni, garlic, carrots, onions and ham hock. Bring to boil, reduce heat and simmer, covered, until beans are tender but still firm, about 1 hour. Drain beans, reserving at least 3 cups cooking liquid and ham hock. Discard onions, carrots and bouquet garni. (Drained beans, cooking liquid and ham hock moistened with cooking liquid and wrapped in foil can be refrigerated separately up to 2 days.)

MEAT MIXTURE

Heat 2 tablespoons oil in 12-inch skillet over medium-high heat. Generously season duck breasts with salt and pepper. Cook on both sides in hot oil until seared, about 3 minutes per side. Remove to plate and set aside.

Add sausages to pan and cook over medium-high heat, stirring often, until seared, about 6 minutes total. Stir in garlic and onions and cook over medium heat until onions are softened, about 5 minutes. Sprinkle with flour and stir well. Stir in wine and 2/3 cup reserved cooking liquid.

Dice tender meat from reserved ham hock. Cut duck breasts crosswise into 1/3-inch-thick slices. There should be about 4 cups meat. Add ham and duck to pan and stir well. Simmer uncovered until thickened, about 8 minutes. Remove from heat.

ASSEMBLY

Bring bean and meat mixtures to room temperature if refrigerated.

Put 1/2 of beans into 4-quart baking dish or casserole. Spread meat mixture evenly over beans. Cover with remaining beans. Add enough cooking liquid to make mixture moist just to top surface. Use chicken stock or water if there’s not enough reserved cooking liquid.

Bake uncovered at 350 degrees 1 hour. Occasionally press top layer into liquid with back of wooden spoon. Add more liquid if mixture is dry. Toss bread crumbs with remaining 1 tablespoon oil. After cassoulet has baked 1 hour, sprinkle with crumbs. Bake 1 hour longer. Cassoulet should be bubbling. Serve hot.

6 to 8 servings. Each of 6 servings:

806 calories; 1,124 mg sodium; 117 mg cholesterol; 39 grams fat; 67 grams carbohydrates; 46 grams protein; 5.40 grams fiber.

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Kitchen Tip

For the bouquet garni used in the cassoulet, tie 1 sprig parsley, 1 sprig thyme, 1 bay leaf and 1 stalk celery in cheesecloth.