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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 8 |
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A busy day (crock pot) supper that is complete served with biscuits or bread. Directions include freezing and re-heating directions - can be frozen for up to one month. Ingredients:
1 1/2 lbs pork shoulder, cut into cubes |
1 (16 ounce) can kielbasa, cut into 1/2 inch slices (or your favorite smoked sausage cut into slices) |
2 onions, chopped |
2 garlic cloves, minced |
1 (15 ounce) can cannellini beans, rinsed and drained |
6 carrots, peeled and sliced into 1-inch pieces |
1 (14 ounce) can chicken broth (or 1 3/4 cup water with 2 chicken bouillon cubes) |
3 tablespoons tomato paste |
2 tablespoons fresh thyme or 1 teaspoon dried thyme |
1/2 teaspoon pepper |
1 cup tomatoes, chopped or 1 cup halved cherry tomatoes |
1 1/2 cups breadcrumbs |
1/4 cup fresh parsley, chopped |
1/4 cup parmesan cheese, shredded |
2 tablespoons olive oil |
Directions:
1. Put first 10 ingredients (pork - pepper)in crock pot, cover and cook on low heat for 8-10 hours (or on high heat for 4-5 hours).
2. Stir in tomatoes, cover and cook for 10 minutes longer.
3. To make crumb topping: combine crumb topping ingredients in a plastic baggie. Sprinkle crumb mixture over stew and cook 15 minutes longer.
4. ***To make ahead and freeze. Prepare stew as directed and turn into a 3-quart casserole, freeze covered for up to one month. Topping can also be frozen (separately) for up to one month. To serve: Thaw casserole and crumb topping in refrigerator for up to 2 days ahead of time. Preheat oven to 400-degrees F. Bake casserole covered for 30 minutes, uncover and sprinkle with crumb topping and bake for 15-20 minutes longer or until heated through.
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