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Don't have all day Pork & Bean Cassoulet

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Serves 6-8 | Prep Time 25 | Cook Time 80

Why I Love This Recipe

Because I love Traditional French Cassoulet, I came up with this short cut recipe that's incredibly delicious.

Ingredients You'll Need

4-6 strips Bacon
Olive oil
3 pound boneless pork roast (center, shoulder, butt, etc.)
3 carrots, diced
3 celery stalks, sliced
1 big white or Vidalia onion, chopped
3-4 sprigs fresh thyme
1 fresh bay leaf
3/4-1 cup good, dry white wine--you know, something tasty by the glass
1 can stewed tomatoes
1-2 cups chicken broth
2 cans cannellini beans, drained
Salt & Pepper


Preheat oven to 300F

Cook bacon over medium heat in a dutch oven until crisp with a little olive oil. Then drain on paper towels and set aside.

Trim fat from pork roast and cut into 1" cubes. Season the cubes with salt & pepper. Using the same dutch oven and using 1 Tbl of the rendered bacon grease and adding a bit more olive oil, cook the pork pieces over med-high heat on all sides a few minutes until a nice, rich brown color approx. 2-3 minutes per side. You will probable need to do this in 2 batches. Set all the pork aside in a bowl.

Reduce the heat to medium. Using the same dutch oven, sauté the onions, celery & carrots adding salt & pepper to taste. Cook until onions are translucent.

Add the wine to deglaze the pan. Stirring to get the brown bits of flavor off the bottom of the pan. Once it's simmering, add the can of stewed tomatoes.

Break the tomatoes up, if necessary, into bite sized pieces.

Add the 2 cans of beans, the broth and salt & pepper to taste. Add back in the crumbled up bacon and pork pieces.

Stir to combine.

Bring to a boil and then cover with a tight fitting lid.

Put in the oven and cook for about an hour.

Then take the lid off and cook for 15-20 minutes longer until the top is browning.

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