French Cassoulet
Classic French dish made with pork, white beans, and sometimes meat, typically served as a main course.
Ingredients
- ●1 pound Pork shoulder, boneless
- ●1 (15 ounce) can Canned white beans (such as cannellini or navy beans)
- ●4-6 slices Crusty bread, preferably day-old
- ●1 large Yellowed onion, thinly sliced
- ●3 cloves Garlic, minced
- ●1 pound Pork sausage, such as Toulouse or Kielbasa
- ●2 cups Chicken broth
- ●2 tablespoons Tomato paste
- ●1 teaspoon Dried thyme
- ●to taste Salt and pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the pork shoulder with salt, pepper, and thyme.
- 3
In a large Dutch oven or heavy pot, brown the pork shoulder on all sides, about 5 minutes.
- 4
Remove the pork from the pot and set aside.
- 5
Add the sliced onion to the pot and cook until softened, about 5 minutes.
- 6
Add the garlic and cook for an additional minute.
- 7
Add the pork sausage and cook, breaking it up with a spoon, until browned, about 5 minutes.
- 8
Add the chicken broth, tomato paste, and browned pork shoulder back to the pot.
- 9
Cover the pot and transfer it to the preheated oven.
- 10
Bake for 2 1/2 to 3 hours, or until the pork is tender.
- 11
About 30 minutes before serving, top the cassoulet with the white beans and crusty bread.
- 12
Return the pot to the oven and bake until the bread is golden brown and the beans are heated through.
- 13
Serve hot, garnished with fresh thyme if desired.