Pork and white bean cassoulet

Hello everybody, it's Jim, welcome to my recipe site. Today, we're going to prepare a special dish, Pork and white bean cassoulet. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Pork and white bean cassoulet is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it's quick, it tastes yummy. Pork and white bean cassoulet is something which I have loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Pork and white bean cassoulet, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork and white bean cassoulet delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork and white bean cassoulet is Makes: 12 cups. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pork and white bean cassoulet estimated approx Prep: 20 minutes. 2 hours.

To begin with this particular recipe, we must prepare a few components. You can cook Pork and white bean cassoulet using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Pork and white bean cassoulet:

1. 1 pound dried great northern beans
2. 1 teaspoons vegetable oil, divided
3. 1 pound boneless pork shoulder, cut into 3/4-inch cubes
4. 1 teaspoon salt
5. 1 1/2 teaspoons freshly ground pepper, divided
6. 2 cups chopped minced garlic
7. 8 ounces light kielbasa, halved lengthwise and sliced into 1/2-inch pieces
8. 2 cans(13 3/4 or 14 1/2 ounces each) chicken broth, defeated (see tip, page 9) plus enough water to equal 4 1/2 cups
9. 1/2 bay leaf
10. 1/2 teaspoon thyme
11. 1/2 cup white wine
12. 2 tablespoons tomato paste
13. 1 pound rutabaga (yellow turnip), cut into 1/2-inch dice
14. 2 cups peeled sliced carrots
15. 1/4 cup chopped fresh parsley

Instructions to make to make Pork and white bean cassoulet

1. Rinse the beans and pick over for small stones and shriveled beans. In a large bowl, cover beans with 2-inches water and soak overnight.(to quick-soak; combine beans and water to cover 2 inches in a large saucepan and bring to a boil; boil 2 minutes. Cover and let stand 1 hour.) drain in a colander; set aside.
2. Preheat oven to 350F. Heat 1/2 teaspoon of the oil in a large Dutch oven over high heat. Sprinkle half the pork with 1/2 teaspoon of the salt and pepper; add to Dutch oven and. Brown well on all sides, 5 minutes. Transfer the pork to a bowl with a slotted spoon. Repeat process with remaining oil, pork, salt, and 1/2 teaspoon pepper.
3. Reduce heat to medium. Add the onions to Dutch oven and cook, stirring occasionally 5 minutes, until tender. Stir in the garlic and cook until fragrant, 30 seconds. Return pork to pot and add the beans, sausage, broth and water, bay leaf, thyme, and the remaining 1/2 teaspoon pepper. Bring to a boil. Cover and transfer on the oven.
4. Bake 1 hour. Combine the wine and tomato paste in a small bowl and stir into the pot with the rutabaga and carrots. Cover and bake 1 hour. More. (Can be made ahead. Cover and refrigerate 24 hours. Stir in an additional 1 cup water if mixture seems dry. Repeat in oven at 350F. 1 hour) sprinkle with parsley. Makes: 12 cups.

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