Pork and Kielbasa Cassoulet

READY IN: 2hrs 30mins




  • In a large ovenproof pot or Dutch oven cook the chopped bacon until crisp; transfer the bacon to a large bowl and discard all but 3 tablespoons fat from the pot.
  • Add in the pork shoulder cubes and kielbasa slices and brown (about 10-12 minutes, you might have to this in batches) transfer to a bowl with the bacon.
  • Add in onions, garlic, celery, carrots, dryed thyme and dryed chili flakes; saute until tender (about 4 minutes).
  • Add in the tomato paste and cook stirring for 1 minute.
  • Add in chicken broth and tomatoes with juice; bring to a boil.
  • Add in the meats from the pork, kielbasa and bacon; stir to combine (if you are using the dryed beans then add them in at this point with the meats).
  • Cover pot and transfer to 325 degree oven for 1 hour.
  • After 1 hour of cooking stir in the wine and canned beans, season with salt and pepper.
  • In a bowl, mix together the fresh breadcrumbs, Parmesan and 1 tablespoon olive oil, then sprinkle over cassoulet.
  • Return to the oven UNCOVERED and cook until the pork is tender and the dryed beans are tender (if using them) and the topping is golden and crisp (about 40-45 minutes).
  • *NOTE* to prepare this recipe using dryed beans, place the beans in a large saucepan.
  • Add enough cold water to cover by 3 inches.
  • Bring to a boil; remove from heat, cover and soak for 1 hour.
  • Drain and rinse under cold water.
  • Return the beans to the pot, add in enough cold water to cover the beans by 3 inches; bring to a boil; cover and simmer over medium-low heat until beans are almost tender (about 30 minutes) drain, then add them into the cassoulet as directed.