Easy Skillet Cassoulet
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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
- Ready In:
- 2 tablespoons vegetable oil
- 1 lb kielbasa, sliced into 1-inch pieces
- 1 lb 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
- 1 cup low sodium chicken broth, canned or homemade
- 1 (28 ounce) can whole canned tomatoes
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 small shallot, sliced thin
- 1 1⁄2 cups plain breadcrumbs
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 tablespoons 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.
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