Impress with a Pork Cassoulet that features bacon, Italian sausage and more. For a non-alcoholic Pork Cassoulet, substitute chicken broth for the wine.
Provided by My Food and Family
Categories Home
Time 3h
Yield 6 servings, about 1 cup each
Number Of Ingredients 14
Steps:
- Cook bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Pour drippings into small bowl. Return 1 Tbsp. drippings to pan. Add sausage; cook 6 to 8 min. or until evenly browned, stirring frequently. Transfer to large bowl, reserving drippings in pan. Toss pork chunks with herbs and pepper. Add to drippings; cook 6 to 8 min. or until evenly browned, stirring occasionally. Transfer to bowl with sausage.
- Add 1 Tbsp. of the reserved bacon drippings to pan. Add onions, celery and garlic; cook 5 min., stirring frequently to scrape browned bits from bottom of pan. Stir in tomatoes and wine; bring to boil on high heat. Return pork chunks, sausage mixture and reserved bacon to skillet; cover. Simmer on low heat 1 hour to 1 hour 15 min. or until pork chunks are tender. Remove from heat. Stir in beans. Spoon into 2-qt. casserole.
- Heat oven to 350ºF. Mix bread crumbs, Parmesan and oil; sprinkle over casserole. Bake 25 to 30 min. or until casserole is hot and bubbly and topping is golden brown.
Nutrition Facts : Calories 570, Fat 31 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 100 mg, Sodium 1020 mg, Carbohydrate 32 g, Fiber 8 g, Sugar 6 g, Protein 38 g
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