Friday, November 13, 2009

Pork Cassoulet

1 lb dried Great Northern Beans or 5-6 canned beans
2 bacon slices
3 lbs boneless pork loin, cut into 1" cubes
1 lb turkey Kielbasa, cut into 1/2" pieces
2 1/2 cups chopped onion
1 cup sliced celery
1 cup sliced carrots (1/4")
4 cloves garlic, minced
2 tsp thyme
1/4 cup water
2 tbls tomato paste
1 can chicken broth
1 can diced tomatoes
1/2 cup dry white wine
1/2 tsp salt
1/4 tsp pepper
1 cup sliced red bell pepper
1 1/2 cups coarse French bread crumbs (can omit if desired)
1/3 cup Parmesan

Sort and wash beans. Cover with water in Dutch oven 2" above beans. Bring to a boil and cook 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans and return to pan. Cover with water again and bring to boil; reduce heat, simmer 20 minutes, drain and set aside. Preheat oven to 300 degrees. Brown bacon over medium heat until crisp, remove with a slotted spoon. Increase heat to medium-high and add pork, cook 5 minutes until browned. Remove with slotted spoon. Add kielbasa and cook 5 minutes until browned. Remove with slotted spoon. Add onion, celery, carrots, garlic, and thyme; saute 4 minutes. Stir in 1/4 cup water, tomato paste, broth, and tomatoes. Return beans, bacon (torn into pieces), pork, and kielbasa; bring to a boil. Remove from heat, transfer to 9x13 baking dish. Cover and bake for 1 hour. Remove from oven and scoop out 1 cup of beans & vegetable mixture with slotted spoon. Process until smooth. Return to baking dish and stir. Stir in wine, salt, and pepper. Arrange bell peppers over top. Combine bread crumbs and cheese. Sprinkle on top of bell peppers. Return to oven and bake, uncovered, for 45 minutes.

To freeze: Prepare entire recipe according to directions. Cool. Cover, seal, and freeze.

To Serve: Thaw 24-48 hours. Preheat oven to 350 and heat until hot.

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