Taste of Home
Cassoulet for the Gang
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.
© 2024 RDA Enthusiast Brands, LLC