Quick Cassoulet

Name: Quick Cassoulet
Ingredients: 1 tablespoon olive oil; 1 lb boneless pork loin chop, cut into 1-inch cubes; 1 (16 ounce) package garlic sausage, sliced; 2 large carrots, peeled and diced; 2 garlic cloves, minced; 1 large onion, chopped; 3 (15 ounce) cans cannellini white kidney beans, rinsed and drained; 1 (14 1/2 ounce) can diced tomatoes; 1 1/2 cups chicken broth; 2 bay leaves; 3 teaspoons thyme; 3/4 cup unseasoned breadcrumbs; 2 tablespoons butter, melted

13 ingredients

4 steps

Ingredients

1 tablespoon olive oil
1 lb boneless pork loin chop, cut into 1-inch cubes
1 (16 ounce) package garlic sausage, sliced
2 large carrots, peeled and diced
2 garlic cloves, minced
1 large onion, chopped
3 (15 ounce) cans cannellini white kidney beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
1 1/2 cups chicken broth
2 bay leaves
3 teaspoons thyme
3/4 cup unseasoned breadcrumbs
2 tablespoons butter, melted

Directions

1

Heat oil in a large pot over medium-high head. Add pork and sausage. Cook, stirring frequently, for about 5 minutes or until browned. Remove from pot and set aside.
2

Reduce heat to medium and add carrots, garlic and onion to pot. Cook, stirring frequently, until onions are golden and carrots are crisp-tender.
3

Add meat back to pot with beans, tomatoes, broth, bay leaves and 2tsp. thyme. Reduce heat and simmer, covered, for 30 minutes.
4

Meanwhile, stir together bread crumbs, melted butter and remaining thyme. Top cassoulet with crumbs, then broil until lightly toasted.