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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 pound(s) dried great northern beans |
2 slice(s) bacon cut in 1 pieces |
3 pound(s) boneless porkloin cut in 1 cubes |
1 pound(s) turkey kielbasa cut in 1/2 pieces |
2 1/2 cup(s) chopped celery |
1 cup(s) sliced celery |
1 cup(s) sliced carrot 1/4 sliced |
4 clove(s) garlic minced |
2 teaspoon(s) dried thyme |
1/4 cup(s) water |
2 tablespoon(s) tomato paste |
1- 14.5 ounce(s) can chicken broth |
1- 14.5 ounce(s) can diced tomatoes- no salt added undrained |
1/2 cup(s) dry white wine |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) black pepper |
1 cup(s) red bell pepper rings 1/4 thick |
1 1/2 cup(s) cubed french bread 1 |
1/3 cup(s) grated fresh parmesan cheese 1 1/2 oz. |
Directions:
1. - sort and wash the beans, place in a large Dutch oven. Cover with water to 2 above beans, bring to a boil, and cook for 2 minutes. Remove from heat, cover and let stand 1 hour. Drain, return beans to pot. Cover beans with water and bring to a boil. Reduce heat and simmer for 20 minutes, drain.
2. - Preheat oven to 300 degrees.
3. - Add bacon to pan, cook over medium heat until crisp. Remove bacon with a slotted spoon. Increase heat to medium-high. Add pork to drippings in pan, cook 5 minutes or until browned, stirring occasionally. Remove pork with a slotted spoon. Add kielbasa, cook 5 minutes or until browned, stirring occasionally. Remove kielbasa with slotted spoon. Add onion, celery, carrot, garlic and thyme, sauté 4 minutes or until tender. Stir in 1/4 cup water, tomato paste, broth and tomatoes.
4. - return beans, bacon,pork and kielbasa to pan, bring to a boil. Cover and bake at 300 for 1 hour. Remove 1 cup of beans and vegetables with slotted spoon. Place in a blender or food processor, process until smooth. Return to pan, stir in the wine, salt, and pepper. Arrange the bell pepper rings evenly over top.
5. - Place the bread in a food processor, piles 10 times or until course crumbs forms to measure 1 1/2 cups. Combine with cheese. Sprinkle cassoulet with bread crumb mixture and return to oven, bake uncovered an additional 45 minutes.
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