Quick Cassoulet


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Quick Cassoulet
Quick Cassoulet
Ingredients
1 tbsp. olive oil
1 lb. boneless pork loin chops cut into 1-inch cubes
1 (16- oz.) package Evergood Garlic Sausage sliced
2 large carrots peeled and diced
2 cloves garlic minced
1 large onion chopped
3 (15- oz.) cans cannellini white
kidney beans rinsed and drained
1 (14.5- oz.) can petite cut or regular cut diced tomatoes
1 1/2 cups Raley's Chicken Broth
2 bay leaves
3 tsp. thyme divided
3/4 cup unseasoned dry bread crumbs
2 tbsp. butter melted
Directions
Prep time: 20 minutes, Cook time: 50 minutes

Heat oil in a large pot over medium-high heat.
Add pork and sausage; cook, stirring frequently, for
about 5 minutes or until browned. Remove from
pot and set aside. Reduce heat to medium and
add carrots, garlic and onion to pot; cook, stirring
frequently, until onions are golden and carrots are
crisp-tender. Add meat back to pot with beans,
tomatoes, broth, bay leaves and 2 tsp. thyme.
Reduce heat and simmer, covered, for 30 minutes.
Meanwhile, stir together bread crumbs, melted
butter and remaining thyme. Top cassoulet with
crumbs, then broil until lightly toasted.

Makes 8 servings.
Wine Suggestion

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This is a winning recipe worth the rather pricey garlic sausages. Made this for a large gathering of adults and adolescents and it disappeared faster than the usual much loved baked beans!

  Comment Number: 5751
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