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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Found in the Winter 2007 issue of Raley's/Belair/Nob Hill Foods, Something Extra magazine. Ingredients:
1 tablespoon olive oil |
1 lb boneless pork loin chop, cut into 1-inch cubes |
1 (16 ounce) package garlic sausage, sliced |
2 large carrots, peeled and diced |
2 garlic cloves, minced |
1 large onion, chopped |
3 (15 ounce) cans cannellini white kidney beans, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes |
1 1/2 cups chicken broth |
2 bay leaves |
3 teaspoons thyme |
3/4 cup unseasoned breadcrumbs |
2 tablespoons butter, melted |
Directions:
1. Heat oil in a large pot over medium-high head. Add pork and sausage. Cook, stirring frequently, for about 5 minutes or until browned. Remove from pot and set aside.
2. Reduce heat to medium and add carrots, garlic and onion to pot. Cook, stirring frequently, until onions are golden and carrots are crisp-tender.
3. Add meat back to pot with beans, tomatoes, broth, bay leaves and 2tsp. thyme. Reduce heat and simmer, covered, for 30 minutes.
4. Meanwhile, stir together bread crumbs, melted butter and remaining thyme. Top cassoulet with crumbs, then broil until lightly toasted.
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