Quick Cassoulet
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 14.79 ml olive oil
- 453.59 g boneless pork loin chop, cut into 1-inch cubes
- 453.59 g package garlic sausage, sliced
- 2 large carrots, peeled and diced
- 2 garlic cloves, minced
- 1 large onion, chopped
- 3 (1275.72 g) can cannellini white kidney beans, rinsed and drained
- 411.06 g can diced tomatoes
- 354.88 ml chicken broth
- 2 bay leaves
- 14.78 ml thyme
- 177.44 ml unseasoned breadcrumbs
- 29.58 ml butter, melted
directions
- Heat oil in a large pot over medium-high head. 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 2tsp. 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.
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