Pork Cassoulet

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Pork CassouletRecipe
Randy Mayor; Lydia DeGaris-Pursell
10 servings (serving size: 1 1/2 cups)


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1 pound dried Great Northern beans
2 bacon slices, cut into 1-inch pieces
3 pounds boneless pork loin, cut into 1-inch cubes
1 pound turkey kielbasa, cut into 1/2-inch pieces
2 1/2 cups chopped onion
1 cup sliced celery
1 cup (1/4-inch) sliced carrot
4 garlic cloves, minced
2 teaspoons dried thyme
1/4 cup water
2 tablespoons tomato paste
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup (1/4-inch-thick) red bell pepper rings
1 1/2 cups (1-inch) cubed French bread
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese


Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain; return beans to pan. Cover beans with water, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes; drain.

Preheat oven to 300°.

Add bacon to pan; cook over medium heat until crisp. Remove bacon with a slotted spoon. Increase heat to medium-high. Add pork to drippings in pan; cook 5 minutes or until browned, stirring occasionally. Remove pork with a slotted spoon. Add the kielbasa; cook for 5 minutes or until browned, stirring occasionally. Remove kielbasa with a slotted spoon. Add onion, celery, carrot, garlic, and thyme; saute 4 minutes or until tender. Stir in 1/4 cup water, tomato paste, broth, and tomatoes.

Return beans, bacon, pork, and kielbasa to pan; bring to a boil. Cover and bake at 300° for 1 hour. Remove 1 cup of beans and vegetables with a slotted spoon. Place in a blender or food processor; process until smooth. Return to pan. Stir in the wine, salt, and black pepper. Arrange the bell pepper rings evenly over top.

Place the bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 1/2 cups. Combine with cheese. Sprinkle cassoulet with the breadcrumb mixture. Return the cassoulet to the oven, and bake, uncovered, an additional 45 minutes.

Created date

September 2001

Nutritional Information

Calories 526
Caloriesfromfat 30 %
Fat 17.6 g
Satfat 6.5 g
Monofat 7.3 g
Polyfat 2.5 g
Protein 50.7 g
Carbohydrate 40.8 g
Fiber 11.5 g
Cholesterol 117 mg
Iron 5.1 mg
Sodium 808 mg
Calcium 193 mg