Quick Cassoulet

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Quick Cassoulet

Quick Cassoulet
1 tbsp. olive oil
1 lb. boneless Raley's 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
1½ cups Raley's Chicken Broth
2 bay leaves
3 tsp. thyme, divided
3/4 cup unseasoned dry bread crumbs
2 tbsp. butter, melted

Prep: 20 minutes, Cook: 50 minutes, Serves: 8

1. 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

2. Reduce heat to medium and add carrots, garlic and onion to pot; cook, stirring frequently, until onions are golden and carrots are crisp-tender.

3. Add meat back to pot with beans, tomatoes, broth, bay leaves and 2 tsp. thyme. Reduce heat and simmer, covered, for 30 minutes.

4. Meanwhile, stir together bread crumbs, melted butter and remaining thyme. Top cassoulet with crumbs, then broil until lightly toasted.

Nutritional Information:
410 calories, 38 g protein, 14 g total fat (5 g sat., 0 g trans), 41 g carbohydrate, 9 g fiber, 5 g sugar, 80 mg cholesterol, 1290 mg sodium, 9 points


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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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