Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

QUICK PORK CASSOULET

Serves:8

Serves: 8
Preparation time: 30 minutes
Cooking time: 2 hours
Total time:  2 hours 30 minutes

Can be made 1 day ahead.

Ingredients

  • 1 pound dried white beans
    5 bacon slices, coarsely chopped
    4 pound boneless pork shoulder, trimmed of fat, cut into 1 1/2-inch pieces
    1 pound kielbasa, cut into 1-inch-thick slices
    2 cups chopped onions
    1 cup sliced celery
    1 cup sliced peeled carrots
    6 large garlic cloves, minced
    1 tablespoon dried thyme
    2 cups chicken broth
    1 14-ounce can diced tomatoes in juice
    2 tablespoons tomato paste
    1/2 cup dry white wine
    1 1/2 cups coarse fresh breadcrumbs
    1/2 cup grated Parmesan cheese
    1 tablespoon olive oil
    Chopped fresh parsley

Preparation

  • Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Remove from heat. Cover and soak beans 1 hour. Drain and rinse under cold water.
    Return beans to pan. Add enough cold water to cover beans by 3 inches. Bring to boil. Cover and simmer over medium-low heat until beans are almost tender, about 30 minutes. Drain.
    Preheat oven to 325 degrees. Cook bacon in heavy large ovenproof pot until crisp. Using slotted spoon, transfer bacon to large bowl. Discard all but 2 tablespoons bacon fat from pot.
    Brown pork shoulder and kielbasa in potl. Using slotted spoon, transfer pork and kielbasa to bowl with bacon. Add onions, celery and carrots to pot. Sauté until vegetables are tender, about 5 minutes. Add garlic and thyme; sauté 1 minute. Mix in broth, tomatoes with juices and tomato paste; bring to boil. Stir in meats from bowl, then drained beans.
    Return to boil. Cover pot. Transfer to oven; bake until pork is tender, about 1 hour. Stir in wine. Season with salt and pepper. Mix breadcrumbs, Parmesan and oil in bowl. Sprinkle crumb mixture over cassoulet.
    Bake cassoulet uncovered until pork and beans are very tender and topping is golden and crisp, about 45 minutes. Garnish cassoulet with parsley.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Quick pork cassoulet

Add Comment

* Required information
1000
Out of 56, 14 or 27, which is the smallest?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer