Pork Cassoulet

Makes: 14 servings
Serving size: 1 cup

Prep: 20 mins plus soaking
Bake: 2 hrs 10 mins 350°F

Ingredients

1 pound Great Northern beans, rinsed and picked over
1 tablespoon vegetable oil
2 pounds boneless pork shoulder, cut into 1-1/2-inch cubes
Salt
Freshly ground pepper
2 cups chopped onions
1 tablespoon minced garlic
1/2 pound garlic sausage or kielbasa (halved lengthwise if thick), cut into 1/2-inch-thick slices
2 14 ounce cans chicken broth
1/2 cup water
1/2 bay leaf
1/2 teaspoon thyme
1/2 cup white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley

Directions

1. Place beans in large bowl; cover with 2 inches water and soak overnight. (To quick-soak: Combine beans with water to cover by 2 inches in a large saucepan and bring to boil; boil 2 minutes. Cover and let stand 1 hour.) Drain.

2. Heat oven to 350 degree F. Heat oil in a large Dutch oven over high heat. Sprinkle half the pork with salt and pepper; add to Dutch oven and brown well on all sides, 5 minutes; set aside. Repeat with remaining pork. Add onions to Dutch oven and cook, stirring occasionally, over medium heat until tender, 5 minutes. Stir in garlic and cook 30 seconds. Return pork to Dutch oven and add sausage, beans, broth, water, bay leaf, thyme and 1/2 teaspoon pepper. Bring to boil. Cover and transfer to oven.

3. Bake 1 hour. Combine wine and tomato paste and stir into pot. Bake, covered, 1 hour more. Sprinkle with parsley before serving. Makes 14 (1-cup) servings.

Make Ahead Tip