Pork Cassoulet

Pork Cassoulet
Photo by Randy Mayor

Ingredients

  • 1 cup (1/4-inch-thick) red bell pepper rings
  • 2 ½ cups chopped onion
  • ½ teaspoon salt
  • 1 pound dried Great Northern beans
  • 2 teaspoons dried thyme
  • 3 pounds boneless pork loin, cut into 1-inch cubes
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • + 12 more ingredients
    • 1 cup sliced celery
    • ½ cup dry white wine
    • 1 cup (1/4-inch) sliced carrot
    • ¼ teaspoon black pepper
    • 2 bacon slices, cut into 1-inch pieces
    • 2 tablespoons tomato paste
    • 1 ½ cups (1-inch) cubed French bread
    • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
    • 1 pound turkey kielbasa, cut into 1/2-inch pieces
    • ¼ cup water
    • 4 garlic cloves, minced
    • 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 min...

View full recipe at My Recipes

Comments

Variations on Pork Cassoulet

  • Pork Cassoulet
    • 2 pounds country-style spareribs (or pork shoulder)
    • 1 large stalk celery
    • 1 pound bacon (slab is best)
    • 2 sprigs fresh thyme
    • 1/2 medium carrot
    • +12 other ingredients


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