Pork and Kielbasa Cassoulet
- Ready In:
- 2hrs 30mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 3 cups canned white beans, drained (you can use more or less if desired, or use 1 pound dry white beans)
- 7 slices bacon, coasley chopped
- 1 (4 lb) pork shoulder, cut into about 1-1/2-inch cubes
- 1 lb kielbasa, sliced into 1-inch slices
- 2 medium onions, chopped
- 2 tablespoons minced fresh garlic
- 2 stalks celery, chopped
- 2 teaspoons dried chili pepper flakes (or to taste)
- 2 carrots, peeled and sliced
- 1 tablespoon dried thyme
- 2 cups chicken broth
- 1 (14 ounce) can diced tomatoes (undrained)
- 3 tablespoons tomato paste
- 1⁄2 cup dry white wine
- salt and pepper
- 1 1⁄2 cups coarse fresh breadcrumbs
- 1⁄2 cup parmesan cheese
- 1 tablespoon olive oil
directions
- 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.
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Reviews
-
This is great! I added a little more chicken broth. I fried up a whole pound of bacon and then sauted the pork and kielbasa right in the bacon grease. After that I drained practically all of grease out and then sauted the onions, carrots, and celery. I cooked it on top of the stove for a hour with the lid on and then ladled it in a bowl and shredded some fresh parmesan cheese on top. Excellent! It was great with a loaf of fresh asiago cheese bread!
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You've done it again! I halved this for the two of us and there was plenty left over. It has such a good full-bodied flavor. I cut the red pepper flakes in half and that was still hot enough for us. I left out the bacon and used a left over pork roast, cut up with the kielbasa. I used the dried beans and did the quick soak method. This is a great dish and would be a hit at a family get together. Thanks, Carole in Orlando
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This was so good! My whole family ate seconds. I omitted the chili flakes as no one likes spicy and omitted the wine because I don't use wine in cooking but otherwise I did not change any ingredients and even with the omissions it had moist and tasty pork and kielbasa. I would like to experiment with it as a soup but it would require more broth. Thanks a bunch for this one.
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