Prep 20 mins
Cook 25 mins
A 30 minute skillet recipe inspired by the traditional cassoulet of France. Adapted from a recipe by Yasmin Fahr at Serious Eats http://bit.ly/NqpVPH
- 29.58 ml vegetable oil
- 453.59 g kielbasa, sliced into 1-inch pieces
- 453.59 g boneless pork loin chop, cut into 1-inch cubes
- kosher salt
- ground black pepper
- 1 medium onion, sliced thin
- 4 garlic cloves, minced finely and divided
- 236.59 ml low sodium chicken broth, canned or homemade
- 793.78 g can whole canned tomatoes
- 425.24 g can cannellini beans, drained and rinsed
- 1 small shallot, sliced thin
- 354.88 ml plain breadcrumbs
- 9.85 ml dried thyme
- 9.85 ml dried oregano
- 29.58 ml extra-virgin olive oil
- In a broiler-safe 12" skillet, heat oil until it shimmers. Fry kielbasa until both sides are nicely browned; remove sausage to a bowl. Add pork cubes to the same pan; season with salt and pepper, then cook until nicely browned on 2 sides; remove to same bowl.
- Add a drop more oil to the pan and add onion. Cook until softened. Add half the garlic and cook until fragrant, about 1 minute. Add stock to deglaze the pan, then return pork cubes and kielbasa to pan.
- Empty tomato can into a large bowl. Squeeze each tomato in your hand until it bursts, squishing the tomato into small pieces. Dump the whole mess into the pan and add beans. Bring to a boil, turn down to a simmer and cook about 15 minutes. Add salt and pepper if needed.
- Meanwhile, preheat broiler. In a bowl, combine remaining garlic with shallot, breadcrumbs, thyme, oregano and olive oil. Mix well. When everything is done, top the dish evenly with the breadcrumb mixture and broil until nicely browned, 3-4 minutes.