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French Bean Casserole with Pork (Cassoulet)

RG

Ingredients

  • 4 cups water
  • 1 pound (2 1/2 cups) dried Great Northern or navy beans
  • 1 1/2 pounds boneless pork shoulder
  • 1 pound link sausage, 1-inch pieces
  • 6 slices bacon, 2-inch pieces
  • 4 medium carrots, sliced
  • 2 medium onions, sliced
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • 1 (6 ounce) can tomato paste
  • 2 teaspoons salt
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • Minced parsley

Instructions

  1. Heat water and beans to boiling in Dutch oven; boil for 2 minutes.
  2. Remove from heat; cover and let stand for 1 hour.
  3. Add enough water to cover beans if necessary. Heat to boiling; reduce heat. Cover and simmer until almost tender, about 1 1/2 hours (do not boil or beans will burst). Drain, reserving liquid.
  4. Trim fat from pork; cut pork into 3/4-inch cubes. Cook and stir pork, sausage and bacon over medium heat until brown; drain.
  5. Place beans, meat mixture, carrots, onions, garlic and bay leaves in ungreased 4-quart bean pot, casserole or Dutch oven. Add enough water to reserved bean liquid to measure 2 cups.
  6. Mix reserved liquid, tomato paste, salt, thyme, mustard and pepper; pour over beans. Add water to almost cover mixture.
  7. Cover and bake at 325 degrees F, stirring occasionally, 1 hour.
  8. Uncover and bake until beans are of desired consistency, about 30 minutes.
  9. Remove bay leaves.
  10. Garnish with parsley.

Yield: 8 servings




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