Cassoulet for the Gang

Name: Cassoulet for the Gang
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 10 servings (4 quarts).
Ingredients: 1 pound pork tenderloin, cut into 1/2-inch pieces; 1 pound smoked turkey kielbasa, cut into 1/2-inch pieces; 1 tablespoon olive oil; 3 medium carrots, chopped; 1 large onion, cut into wedges; 4 garlic cloves, minced; 2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, cut up; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 3 teaspoons herbes de Provence; 1-1/2 teaspoons garlic powder; 1-1/2 teaspoons dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper; 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided; 3/4 cup white wine or additional chicken broth, divided

TOTAL TIME: Prep: 25 min. Cook: 40 min. YIELD: 10 servings (4 quarts).

Wine lends a warm background taste to this take on a traditional French stew. The recipe feeds 10, making it a great option when you’re expecting guests—or wanting some leftovers for weekday lunches! &mdash Lynn Stein, Joseph, Oregon

Ingredients

1 pound pork tenderloin, cut into 1/2-inch pieces
1 pound smoked turkey kielbasa, cut into 1/2-inch pieces
1 tablespoon olive oil
3 medium carrots, chopped
1 large onion, cut into wedges
4 garlic cloves, minced
2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, cut up
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 teaspoons herbes de Provence
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
3/4 cup white wine or additional chicken broth, divided

Directions

1. In a Dutch oven coated with cooking spray, saute pork and kielbasa in oil until lightly browned; drain. Add carrots and onion; saute 4 minutes longer. Add garlic; cook for 1 minute longer. Stir in the tomatoes, broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Place 1 can of beans in a food processor; add 1/4 cup wine. Cover and process until pureed. Stir into meat mixture. Stir in the remaining beans and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat and vegetables are tender.
Freeze option: Freeze cooled cassoulet in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts

1-1/2 cups: 316 calories, 5g fat (1g saturated fat), 41mg cholesterol, 959mg sodium, 40g carbohydrate (8g sugars, 11g fiber), 25g protein.