Shortcut Pork Cassoulet Recipe

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Ingredients

Count

Nutrition

902

Calories

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Ingredients:

Serving

1 lb dried great northern beans
5 bacon slices, coarsely chopped
1 3 1/2- lb boneless pork shoulder , trimmed of excess fat , cut into 1- to 1 1/2-inch pieces
1 lb kielbasa , cut into 3/4-inch-thick slices
2 1/2 cups chopped onions
1 cup sliced celery
1 cup sliced peeled carrots
4 large garlic cloves, minced
1 tbsp dried thyme
2 cups canned low-salt chicken broth
1 14 1/2- oz can diced tomatoes in juice
2 tbsp tomato paste
1/2 cup dry white wine
2 cups coarse fresh breadcrumbs made from french bread
1/2 cup grated parmesan cheese
2 tbsp olive oil
1 small red bell pepper, cut into 1/4-inch-thick rounds
chopped fresh parsley

Directions:

Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Remove from heat. Cover and soak beans 1 hour. Drain.
Return beans to pan. Add enough cold water to cover beans by 3 inches. Bring to boil. Cover and simmer over medium-low heat until beans are almost tender, about 30 minutes. Drain.
Meanwhile, preheat oven to 300°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to large bowl. Discard all but 2 tablespoons drippings from pot. Increase heat to medium-high. Working in batches, cook pork shoulder and kielbasa in pot until brown, about 8 minutes per batch. Using slotted spoon, transfer pork and kielbasa to bowl with bacon.
Add onions, celery and carrots to pot. Sauté until vegetables are tender, about 5 minutes. Add garlic and thyme; sauté 1 minute. Mix in broth, tomatoes with juices and tomato paste; bring to boil. Stir in meats from bowl, then drained beans. Return to boil. Cover pot. Transfer to oven; bake until pork is tender, about 1 hour. Maintain oven temperature.
Using slotted spoon, transfer 1 cup beans and vegetables from pot to processor and purée. Return purée to pot. Stir in wine. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and refrigerate. Bring cassoulet to simmer before continuing.)
Smooth top of cassoulet. Mix breadcrumbs, Parmesan and oil in bowl. Sprinkle half of crumb mixture over cassoulet. Arrange bell pepper atop crumb mixture. Sprinkle with remaining crumb mixture. Bake cassoulet uncovered until pork and beans are very tender and topping is golden and crisp, about 45 minutes.
Garnish cassoulet with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	902.5 Kcal (3779 kJ)
Calories from fat	321.65 Kcal
		% Daily Value*
Total Fat	35.74g	55%
Cholesterol	176.53mg	59%
Sodium	1184.11mg	49%
Potassium	1929.42mg	41%
Total Carbs	60.85g	20%
Sugars	8.1g	32%
Dietary Fiber	14.16g	57%
Protein	79.3g	159%
Vitamin C	41.7mg	70%
Vitamin A	0.5mg	18%
Iron	12.3mg	68%
Calcium	222.8mg	22%

Amount Per 100 g
Calories	144.08 Kcal (603 kJ)
Calories from fat	51.35 Kcal
		% Daily Value*
Total Fat	5.71g	55%
Cholesterol	28.18mg	59%
Sodium	189.04mg	49%
Potassium	308.03mg	41%
Total Carbs	9.72g	20%
Sugars	1.29g	32%
Dietary Fiber	2.26g	57%
Protein	12.66g	159%
Vitamin C	6.7mg	70%
Vitamin A	0.1mg	18%
Iron	2mg	68%
Calcium	35.6mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

20.2

Points
22

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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