Ingredients:
3 cups canned white beans, drained ( you can use more or less if desired, or use 1 pound dry white beans)
7 slices bacon, coasley chopped
1 (4 lb) pork shoulder, cut into about 1-1/2-inch cubes
1 lb kielbasa, sliced into 1-inch slices
2 medium onions, chopped
2 tablespoons minced fresh garlic
2 stalks celery, chopped
2 teaspoons dried chili pepper flakes ( or to taste)
2 carrots, peeled and sliced
1 tablespoon dried thyme
2 cups chicken broth
1 (14 ounce) cans diced tomatoes ( undrained)
3 tablespoons tomato paste
1/2 cup dry white wine
salt and pepper
1 1/2 cups coarse fresh breadcrumbs
1/2 cup parmesan cheese
1 tablespoon olive oil
Directions:
In a large ovenproof pot or Dutch oven cook the chopped bacon until crisp; transfer the bacon to a large bowl and discard all but 3 tablespoons fat from the pot.
Add in the pork shoulder cubes and kielbasa slices and brown (about 10-12 minutes, you might have to this in batches) transfer to a bowl with the bacon.
Add in onions, garlic, celery, carrots, dryed thyme and dryed chili flakes; saute until tender (about 4 minutes).
Add in the tomato paste and cook stirring for 1 minute.
Add in chicken broth and tomatoes with juice; bring to a boil.
Add in the meats from the pork, kielbasa and bacon; stir to combine (if you are using the dryed beans then add them in at this point with the meats).
Cover pot and transfer to 325 degree oven for 1 hour.
After 1 hour of cooking stir in the wine and canned beans, season with salt and pepper.
In a bowl, mix together the fresh breadcrumbs, Parmesan and 1 tablespoon olive oil, then sprinkle over cassoulet.
Return to the oven UNCOVERED and cook until the pork is tender and the dryed beans are tender (if using them) and the topping is golden and crisp (about 40-45 minutes).
*NOTE* to prepare this recipe using dryed beans, place the beans in a large saucepan.
Add enough cold water to cover by 3 inches.
Bring to a boil; remove from heat, cover and soak for 1 hour.
Drain and rinse under cold water.
Return the beans to the pot, add in enough cold water to cover the beans by 3 inches; bring to a boil; cover and simmer over medium-low heat until beans are almost tender (about 30 minutes) drain, then add them into the cassoulet as directed.
Servings: 8
Time preparation: 30 min.
Time total: 150 min.