Pork Cassoulet – (Non Traditional)

May 09, 2023May 9, 20230 4
Pork Cassoulet - (Non Traditional)
in Main

Prep

30 min

Cook

2 hrs

Ready In

2 hrs 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

table salt
1 lb dried cannellini beans , rinsed and picked over or 2 cups dried cannellini beans
2 medium celery ribs
1 bay leaf
4 sprigs fresh thyme
1 1/2 lbs fresh garlic sausage ( see note )
4 ounces salt pork , rinsed of excess salt
4 tablespoons vegetable oil
1 1/2 lbs pork shoulder , cut into 1-inch chunks
1 large onion , chopped fine
2 medium carrots , peeled and cut into 1/4-inch dice or 1 cup carrot
4 medium garlic cloves ( minced or pressed )
1 tablespoon tomato paste
1/2 cup dry white wine
1 can diced tomatoes
4 cups low sodium chicken broth
ground black pepper
4 slices white bread , torn into rough pieces
1/2 cup fresh parsley leaves , chopped

Nutrision Information

Servings Per Recipe
8
Calories
615
Sugar
7g
Fat
35g
Pork Cassoulet is a classic French dish that originated in the Languedoc region of France. Traditionally, it's made with white beans, confit duck thighs, and pork shoulder. It's a slow-cooked dish that can take a lot of time and effort to make, but the end result is a rich and flavorful meal that's worth the effort. This non-traditional version of Pork Cassoulet simplifies the ingredient list and makes it easier to make while still retaining the delicious flavors of the original dish. The use of cannellini beans adds a healthy twist to the dish, making it a perfect option for people who want to eat more plant-based foods without giving up meat entirely.

Instructions

1.In a large pot, add the beans and enough water to cover them. Add the celery, bay leaf, and thyme.
2.Bring to a boil over high heat, then reduce the heat to a simmer and cook until the beans are tender but not falling apart, about 45 minutes.
3.Drain the beans in a colander set over a large bowl, reserving the cooking liquid and discarding the celery, bay leaf, and thyme.
4.Preheat the oven to 325°F. Cut the sausage and salt pork into 1-inch pieces.
5.In a Dutch oven or other large, heavy pot, heat the oil over medium heat. Add the sausage and salt pork and cook, stirring occasionally, until browned, about 5 minutes.
6.Using a slotted spoon, transfer the sausage and salt pork to a bowl, leaving the rendered fat in the pot.
7.Season the pork with salt and pepper. Add it to the pot and cook, stirring occasionally, until browned, about 6 minutes.
8.Transfer the pork to a bowl. Add the onion and carrots to the pot and cook, stirring occasionally, until softened, about 5 minutes.
9.Add the garlic and tomato paste and cook, stirring, until fragrant, about 1 minute.
10.Add the wine and cook, stirring, until the liquid is reduced by half, about 2 minutes. Add the tomatoes, broth, and reserved bean cooking liquid. Bring to a simmer over high heat.
11.Return the pork and sausage to the pot and stir well. Add the beans and mix gently. Transfer the pot to the oven and bake until the pork is tender and the sauce is thick and bubbly, about 1 hour. If the cassoulet seems too dry, add a little more broth or water.
12.Remove the pot from the oven and let rest for 10 minutes. Sprinkle the torn bread pieces evenly over the cassoulet.
13.Return the pot to the oven and bake until the bread is golden brown and crispy, about 15 minutes.
14.Serve hot, sprinkled with parsley.

PROS

Pork Cassoulet is a hearty and flavorful dish that is perfect for cold winter nights.

This non-traditional version is easier to make and has a simplified ingredient list compared to the classic version.

The use of cannellini beans makes it a healthier choice for people who want to eat more plant-based foods.

CONS

This dish takes a long time to cook, so it’s not the best option for a quick weeknight dinner.

It’s also a high-calorie dish, so it’s important to watch your portions if you’re trying to maintain a low-calorie diet.

HEALTH & BENEFITS

Pork Cassoulet is a good source of protein, fiber, and vitamins.
The cannellini beans are high in fiber and can help lower cholesterol levels.
The pork adds iron and vitamin B-12 to the dish, while the garlic and thyme have anti-inflammatory properties that can boost your immune system.

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