Pork Cassoulet - (Non Traditional) Recipe

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Pork Cassoulet - (Non Traditional)
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Ingredients
19
Count
Nutrition
4408
Calories
Total time
3
Minutes
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Ingredients:

Directions:

  1. Dissolve 2 tablespoons salt in 3 quarts cold water in large bowl or container. Add beans and soak at room temperature, 8 to 24 hours. Drain and rinse well.
  2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Using kitchen twine, tie together celery, bay leaf, and thyme. Place sausage and salt pork in medium saucepan and add cold water to cover by 1 inch; bring to boil over high heat. Reduce heat to simmer and cook 5 minutes. Transfer sausages to cutting board, allow to cool slightly, then cut into 1-inch pieces. Remove salt pork from water; set aside.
  3. Heat 2 tablespoons oil in large Dutch oven over medium-high heat until beginning to smoke. Add sausage pieces and brown on all sides, 8 to 12 minutes total. Transfer to medium bowl. Add pork shoulder and brown on all sides, 8 to 12 minutes total. Add onion and carrots; cook, stirring constantly, until onion is translucent, about 2 minutes. Add garlic and tomato paste and cook, stirring constantly, until fragrant, 30 seconds. Return sausage to Dutch oven; add white wine, using wooden spoon to scrape browned bits from bottom of pan. Cook until slightly reduced, about 30 seconds. Stir in tomatoes, celery bundle, and reserved salt pork.
  4. Stir in broth and beans, pressing beans into even layer. If any beans are completely exposed, add up to 1 cup water to submerge (beans may still break surface of liquid). Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are tender, about 11/2 hours. Remove celery bundle and salt pork and discard. (Alternatively, dice salt pork and return to casserole.) Using large spoon, skim fat from surface and discard. Season with salt and pepper. Increase oven temperature to 350 degrees and bake, uncovered, 20 minutes.
  5. Meanwhile, pulse bread and remaining 2 tablespoons oil in food processor until crumbs are no larger than 1/8 inch, 8 to ten 1-second pulses. Transfer to medium bowl, add parsley, and toss to combine. Season with salt and pepper.
  6. Sprinkle 1/2 cup bread-crumb mixture evenly over casserole; bake, covered, 15 minutes. Remove lid and bake 15 minutes longer. Sprinkle remaining bread-crumb mixture over top of casserole and bake until topping is golden brown, about 30 minutes. Let rest 15 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4407.84 Kcal (18455 kJ)
Calories from fat 2838.51 Kcal
% Daily Value*
Total Fat 315.39g 485%
Cholesterol 1302.46mg 434%
Sodium 17512.83mg 730%
Potassium 483.3mg 10%
Total Carbs 127.66g 43%
Sugars 25.14g 101%
Dietary Fiber 26.63g 107%
Protein 246.55g 493%
Vitamin C 8mg 13%
Vitamin A 0.1mg 4%
Iron 47.3mg 263%
Calcium 1481.6mg 148%
Amount Per 100 g
Calories 1205 Kcal (5045 kJ)
Calories from fat 775.98 Kcal
% Daily Value*
Total Fat 86.22g 485%
Cholesterol 356.06mg 434%
Sodium 4787.61mg 730%
Potassium 132.12mg 10%
Total Carbs 34.9g 43%
Sugars 6.87g 101%
Dietary Fiber 7.28g 107%
Protein 67.4g 493%
Vitamin C 2.2mg 13%
Iron 12.9mg 263%
Calcium 405mg 148%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 113.6
    Points
  • 115
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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