Pork Cassoulet

Yield: 10 servings ( Serving Size: 1.5 cups )
Community Recipe from

Ingredients

  • 1 pound(s) Dried Great Northern Beans
  • 2 slice(s) Bacon Cut in 1" pieces
  • 3 pound(s) Boneless PorkLoin Cut in 1" cubes
  • 1 pound(s) Turkey Kielbasa Cut in 1/2" pieces
  • 2 1/2 cup(s) Chopped Celery
  • 1 cup(s) Sliced Celery
  • 1 cup(s) Sliced Carrot 1/4" sliced
  • 4 clove(s) Garlic Minced
  • 2 teaspoon(s) dried thyme
  • 1/4 cup(s) Water
  • 2 tablespoon(s) tomato paste
  • 1- 14.5 ounce(s) Can chicken broth
  • 1- 14.5 ounce(s) Can diced tomatoes- no salt added Undrained
  • 1/2 cup(s) Dry white wine
  • 1/2 teaspoon(s) Salt
  • 1/4 teaspoon(s) Black pepper
  • 1 cup(s) Red bell pepper rings 1/4" thick
  • 1 1/2 cup(s) Cubed French bread 1"
  • 1/3 cup(s) Grated fresh Parmesan cheese 1 1/2 oz.

Preparation

  1. 1- sort and wash the beans, place in a large Dutch oven. Cover with water to 2" above beans, bring to a boil, and cook for 2 minutes. Remove from heat, cover and let stand 1 hour. Drain, return beans to pot. Cover beans with water and bring to a boil. Reduce heat and simmer for 20 minutes, drain.
  2. 2- Preheat oven to 300 degrees.
  3. 3- 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 kielbasa, cook 5 minutes or until browned, stirring occasionally. Remove kielbasa with slotted spoon. Add onion, celery, carrot, garlic and thyme, sauté 4 minutes or until tender. Stir in 1/4 cup water, tomato paste, broth and tomatoes.
  4. 4- 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 slotted spoon. Place in a blender or food processor, process until smooth. Return to pan, stir in the wine, salt, and pepper. Arrange the bell pepper rings evenly over top.
  5. 5- Place the bread in a food processor, piles 10 times or until course crumbs forms to measure 1 1/2 cups. Combine with cheese. Sprinkle cassoulet with bread crumb mixture and return to oven, bake uncovered an additional 45 minutes.
February 2013

This recipe is a personal recipe added by LinenLadies and has not been tested or endorsed by MyRecipes.

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