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Pork Cassoulet
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Pork Cassoulet

3 Hr(s)
30 Min(s) Prep
2 Hr(s) 30 Min(s) Cook
Impress with a Pork Cassoulet that features bacon, Italian sausage and more. For a non-alcoholic Pork Cassoulet, substitute chicken broth for the wine.
What You Need
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6 servings
Original recipe yields 6 servings
4 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, cut into 1-inch pieces
1/2 lb. hot Italian sausage links, casings removed, cut into 3/4-inch-thick slices
1 lb. boneless pork shoulder, cut into 1-1/2-inch chunks
2 tsp. herbes de Provence
1/2 tsp. black pepper
1 large onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 can (14.5 oz.) fire-roasted diced tomatoes, drained
1/2 cup dry white wine
2 cans (15.5 oz. each) great Northern beans, rinsed
1 cup fresh sourdough bread crumbs
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. olive oil
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Please use alcohol responsibly.
Let's Make It
1
Cook bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Pour drippings into small bowl. Return 1 Tbsp. drippings to pan. Add sausage; cook 6 to 8 min. or until evenly browned, stirring frequently. Transfer to large bowl, reserving drippings in pan. Toss pork chunks with herbs and pepper. Add to drippings; cook 6 to 8 min. or until evenly browned, stirring occasionally. Transfer to bowl with sausage.
2
Add 1 Tbsp. of the reserved bacon drippings to pan. Add onions, celery and garlic; cook 5 min., stirring frequently to scrape browned bits from bottom of pan. Stir in tomatoes and wine; bring to boil on high heat. Return pork chunks, sausage mixture and reserved bacon to skillet; cover. Simmer on low heat 1 hour to 1 hour 15 min. or until pork chunks are tender. Remove from heat. Stir in beans. Spoon into 2-qt. casserole.
3
Heat oven to 350ºF. Mix bread crumbs, Parmesan and oil; sprinkle over casserole. Bake 25 to 30 min. or until casserole is hot and bubbly and topping is golden brown.
Kitchen Tips
Tip 1
Substitute
Herbs de provence is a blend of spices found in the spice aisle of the grocery store. If not available, you can use a mixture of 1 tsp. dried thyme leaves, 1/2 tsp. dried basil leaves and 1/2 tsp. dried rosemary leaves instead.
Tip 2
Non-Alcoholic Version
Substitute chicken broth for the wine.
Tip 3
Chicken & Sausage Cassoulet
Prepare as directed, substituting 1 lb. boneless skinless chicken thighs for the pork shoulder and reducing the simmering time with tomatoes and wine to 45 min.
Nutrition
Calories
570
Calories From Fat
0
% Daily Value*
Total Fat 31g
40%
Saturated Fat 11g
55%
Trans Fat 0g
Cholesterol 100mg
33%
Sodium 1020mg
44%
Total Carbohydrates 32g
12%
Dietary Fibers 8g
29%
Sugars 6g
12%
Protein 38g
76%
Vitamin A
6%
Vitamin C
25%
Calcium
20%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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