Butter Bean Cassoulet with Roasted Grape Tomato Relish

Movie Star restaurant in Hattiesburg, Mississippi, is my family’s go-to place for Southern food away from home. I look forward to the greens and the creamy butter beans on the buffet. A side of cornbread is all I need to make it a meal. At home, I prepare butter beans as a one-pot meal with pork tenderloin, garlic, and onion. I serve my tangy Roasted Grape Tomato Relish alongside for the perfect flavor contrast. Your family is going to ask for this dish once they try it.

3 slices bacon

2 pork tenderloins (1 ½ pounds total)

2 teaspoons fine sea salt, divided

1 ½ tablespoons extra-virgin olive oil

1 cup finely chopped yellow onion (about 1 medium onion)

6 cloves garlic, minced

1 (1-pound) bag dried large white lima beans (butter beans)

5 cups unsalted chicken stock

2 teaspoons smoked salt

½ teaspoon ground cumin

¼ teaspoon cracked black pepper

4 sprigs fresh thyme

Roasted Grape Tomato Relish (see recipe on page 286)

Place the bacon in a medium sauté pan and cook until crispy. Transfer the bacon to a paper towel–lined plate to drain, and reserve the bacon for another use. Do not discard the grease from the pan.

Cut each tenderloin into 4 equal pieces. Pat the pieces dry with paper towels. Fold the uneven end pieces under and secure with a toothpick to form a square. Sprinkle 1 teaspoon of the sea salt over the pork. Return the pan with the bacon grease back to the stovetop over medium-high heat. Add the pork to the pan and sear on all sides. Transfer the seared pork to a plate. Wipe the pan clean and return to the stovetop over medium heat. Add the olive oil and onion to the pan and cook until the onion is translucent, 6 to 8 minutes. Add the garlic and cook for 30 seconds. Transfer the mixture to a 6-quart slow cooker.

Add the lima beans, chicken stock, smoked salt, remaining 1 teaspoon sea salt, cumin, black pepper, and thyme. Stir until combined. Place the pork in the slow cooker. Cover and cook on low for 6 hours. Remove the pork from the slow cooker and gently remove the toothpicks from the pork. Season the lima beans with salt to taste. Serve warm with the Roasted Grape Tomato Relish.

Makes 6 to 8 servings.