Sunday, February 21, 2010

Everyday Cassoulet

This recipe is from last year's Betty Crocker Jan magazine. It was actually really tasty. It said it needed to cook for a lot longer than I cooked it, and it was still super tasty, with nice tender pork.

  • 4 strips bacon, chopped
  • 1/2 lb bulk pork sausage (I used reduced fat.)
  • 1/2 lb boneless pork tenderloin, cubed
  • 1/3 cup diced onion
  • 2 cloves garlic, minced
  • 2 cans cannellini beans, drained (I used great northern beans, a smaller white bean)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/4 cup white wine or chicken broth
  • 1 teaspoon dried sage
  • 1 teaspoon thyme
  • 1/4 teaspoon pepper
  • 1 bay leaf
  1. Heat oven to 250. Cook bacon in skillet until crisp. Remove from skillet. (I then drained all of the fat.) Add sausage, cubed pork, onion and garlic to skillet. Cook until pork is brown, stirring occasionally to break up sausage. Stir in bacon and remaining ingredients. Pour into ungreased 2 1/2 quart casserole
  2. Cover casserole. Bake 1 hour 45 minutes. (I only baked 1 hour) Uncover; bake 15 minutes longer or until pork is fork tender and flavors are blended. Remove bay leaf.

No comments:

Post a Comment


Related Posts with Thumbnails