You are here

Pork Cassoulet

Healthycooking's picture
  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)
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

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

Pork Cassoulet Recipe