|Dried great northern beans||1 Pound|
|Bacon slices||2 , cut into 1 inch pieces|
|Boneless pork loin||3 Pound, cut into 1 inch cubes|
|Turkey kielbasa||1 Pound, cut into 1/2 inch pieces|
|Chopped onion||2 1⁄2 Cup (40 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Sliced carrot||1 Cup (16 tbs) (1/4 Inch Size)|
|Garlic||4 Clove (20 gm), minced|
|Dried thyme||2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Tomato paste||2 Tablespoon|
|Canned fat free low sodium chicken broth||15 3⁄4 Ounce (1 Can)|
|Canned no salt added diced tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Red bell pepper rings||1 Cup (16 tbs) (1/4 Inch Thick)|
|Cubed french bread||1 1⁄2 Cup (24 tbs) (1 Inch)|
|Grated fresh parmesan cheese||1⁄3 Cup (5.33 tbs)|
1. Sort and wash beans, place in a large Dutch oven. Cover with water to 2 inches above beans,- bring to a boil. Cook 2 minutes. Remove from heat, cover and let stand 1 hour. Drain and return beans to pan. Cover beans with water, bring to a boil. Cover, reduce heat, and simmer 20 minutes, drain.
2. Preheat oven to 300°.
3. Add bacon to pan, cook over medium heat until crisp. Remove bacon with a slotted spoon. Increase heat to medium-high. Add pork to drippings in pan,- cook 5 minutes or until browned, stirring occasionally. Remove pork with a slotted spoon. Add kielbasa,- cook 5 minutes or until browned, stirring occasionally. Remove kielbasa with a slotted spoon. Add onion, celery, carrot, garlic, and thyme, and saute 4 minutes or until tender.Stir in 1/4 cup water, tomato paste, broth, and tomatoes.
4. Return beans, bacon, pork, and kielbasa to pan, bring to a boil. Cover and bake at 300° for 1 hour. Remove 1 cup of beans and vegetables with a slotted spoon. Place in a blender or food processor,- process until smooth. Return to pan. Stir in wine, salt, and black pepper. Arrange bell pepper rings evenly over top of cassoulet.
5. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine with cheese. Sprinkle the cassoulet with breadcrumb mixture. Return cassoulet to oven, bake, uncovered, an additional 45 minutes.
Serving size: Complete recipe
Calories 5599 Calories from Fat 1357
% Daily Value*
Total Fat 155 g238.4%
Saturated Fat 52.4 g262.2%
Trans Fat 0.7 g
Cholesterol 1355.1 mg451.7%
Sodium 8112.4 mg338%
Total Carbohydrates 450 g150.2%
Dietary Fiber 122.3 g489.3%
Sugars 67.7 g
Protein 573 g1146.6%
Vitamin A 469.1% Vitamin C 196.2%
Calcium 201.2% Iron 292%
*Based on a 2000 Calorie diet