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Pork & sausage cassoulet

Pork & sausage cassoulet

6
Points® value
Total Time
1 hr 40 min
Prep
30 min
Cook
1 hr 10 min
Serves
8
Difficulty
Easy
Everything in this recipe is cooked in one pot, which helps to reduce the usual pile-up of dishes left to clean up in your kitchen sink. Replacing some of the sausage with pork tenderloin helps to lighten this comforting classic French dish of meats, vegetables, and white beans. There is such a large variety of cooked chicken sausages available; use whatever type you like best, though roasted garlic or Italian-style would be especially delicious. A simple green salad with a vinegary dressing is all you need to complete this meal.

Ingredients

Cooking spray

4 spray(s)

Uncooked lean pork tenderloin

1 pound(s), trimmed and cut into bite-sized pieces

Kosher salt

1 tsp(s), divided

Black pepper

1 tsp(s), divided

Cooked chicken sausage

9 oz, sliced

Olive oil

4 tbsp(s), divided

Onion

2 cup(s)

Carrots

1 cup(s), chopped

Celery

1 cup(s), chopped

Fresh thyme

1 tbsp(s), leaves

Canned tomato paste

2 tbsp(s)

No-salt-added chicken stock

¾ cup(s)

Canned cannellini beans

3 cup(s), 2 (15.5-oz) cans, rinsed and drained

Canned diced tomatoes

14½ oz, undrained

French baguette bread

6 oz, chopped

Grated Parmesan cheese

⅓ cup(s)

Fresh parsley

¼ cup(s), chopped

Instructions

  1. Preheat oven to 325°F. Coat Dutch oven or braiser with nonstick spray and heat over medium-high. Add pork and sprinkle with 1⁄2 tsp each salt and black pepper. Cook, stirring occasionally, until pork is browned on all sides, about 6 minutes. Transfer to medium bowl.
  2. Coat pot again with nonstick spray. Add sausage and cook, stirring occasionally, until browned, about 4 minutes. Transfer sausage to bowl with pork.
  3. Reduce heat to medium. Add 1 tbsp oil to same pot and swirl to coat. Add onions, carrots, celery, and thyme and cook, stirring occasionally, until almost tender, about 8 minutes. Stir in tomato paste and cook for 1 minute. Stir in broth, scraping up any browned bits from bottom of pot. Add beans, tomatoes, remaining 1⁄2 tsp each salt and black pepper, and browned pork and sausage. Bring to boil over medium-high. Cover and bake at 325°F so flavors blend, about 1 hour.
  4. Meanwhile, place baguette in food processor. Pulse until coarse breadcrumbs form, about 10 times. Add cheese and parsley and pulse once or twice to combine. Drizzle with remaining 3 tbsp oil and pulse 2 or 3 times to combine.
  5. Remove pot from oven. Increase oven temperature to 425°F. Sprinkle breadcrumbs evenly over cassoulet. Bake, uncovered, until topping is browned and crisp, about 15 minutes.
  6. Serving size: about 1 1⁄4 cups

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