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Pork Cassoulet

Makes: 14  servings
Serving size: 1  cup Prep 20 mins  plus soaking Bake 350°F2 hrs 10 mins


  • 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


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

  • Cover and refrigerate up to 24 hours. Reheat in 350 degree F oven for 1 hour.

Nutrition Facts

  • Servings Per Recipe 14
  • cal.(kcal)290,
  • Fat, total(g)11,
  • chol.(mg)54,
  • sat. fat(g)4,
  • carb.(g)23,
  • pro.(g)23,
  • sodium(mg)540,
  • Percent Daily Values are based on a 2,000 calorie diet