Quick Pork Cassoulet

Published on July 17, 2014 | In | By |
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Ingredients

  • 1 (12 inch) piece baguette, cut into 1/2 inch pieces (about 4 cups)
  • 2 (16 oz) cans cannellini beans, drained and rinsed
  • 1 large pork tenderloin (about 1 lb) cut into 1 inch chunks
  • salt and pepper
  • 1 T vegetable oil
  • 12 oz kielbasa, sausage, halved lengthwise and sliced thin
  • 1 onion, chopped fine
  • 4 garlic cloves, minced
  • 2 t minced fresh thyme
  • 1 (14.5 oz) can diced tomatoes
  • 2 c low-sodium chicken broth

Instructions

  • 1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Bake bread on rimmed baking sheet until golden and crisp, about 15 minutes. Puree half of beans in food processor until smooth.
  • 2. Meanwhile, pat pork dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Cook pork until well browned all over, about 5 minutes. Transfer to plate.
  • 3. Add KIelbasa and onion to empty pot and cook until onion is softened, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomatoes, broth, browned pork, pureed beans, and remaining whole beans and simmer until slightly thickened, 5 to 7 minutes. Season with salt and pepper. Top with croutons. Serve.

Instructions

  • 1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Bake bread on rimmed baking sheet until golden and crisp, about 15 minutes. Puree half of beans in food processor until smooth.
  • 2. Meanwhile, pat pork dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Cook pork until well browned all over, about 5 minutes. Transfer to plate.
  • 3. Add KIelbasa and onion to empty pot and cook until onion is softened, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomatoes, broth, browned pork, pureed beans, and remaining whole beans and simmer until slightly thickened, 5 to 7 minutes. Season with salt and pepper. Top with croutons. Serve.

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