International Recipes
French Bean Casserole with Pork (Cassoulet)
Yield: 8 servings
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, cut into 1 inch pieces
- 6 slices bacon, cut into 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
- Heat water and beans to boiling in Dutch oven; boil for 2 minutes.
- Remove from heat; cover and let stand for 1 hour.
- 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.
- Trim fat from pork; cut pork into 3/4 inch cubes. Cook and stir pork, sausage and bacon over medium heat until brown; drain.
- 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.
- Mix reserved liquid, tomato paste, salt, thyme, mustard and pepper; pour over beans. Add water to almost cover mixture.
- Cover and bake at 325 degrees F, stirring occasionally, 1 hour.
- Uncover and bake until beans are of desired consistency, about 30 minutes.
- Remove bay leaves.
- Garnish with parsley.