Though traditionalists may insist that making cassoulet is an all-day affair, this hearty version-cooked with country-style spareribs, the meaty ones located closest to the pork shoulder-can be made in under 3 hours.
022. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
033. Cover with a lid or foil and bake for 1 1/2 hours.
044. Remove the ribs; set aside.
055. In the same pot, over medium heat, brown the bacon.
066. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
077. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
088. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
099. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.