Name: Cassoulet for the Gang
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 pound pork tenderloin, cut into 1/2-inch pieces -; 1 pound smoked turkey kielbasa, cut into 1/2-inch pieces -; 1 tablespoon olive oil -; 3 medium carrots, chopped -; 1 large onion, cut into wedges -; 4 garlic cloves, minced -; 2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, cut up -; 1 can (14-1/2 ounces) reduced-sodium chicken broth -; 3 teaspoons herbes de Provence -; 1-1/2 teaspoons garlic powder -; 1-1/2 teaspoons dried basil -; 1/2 teaspoon dried oregano -; 1/4 teaspoon pepper -; 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided -; 3/4 cup white wine or additional chicken broth, divided -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Cassoulet for the Gang

1. 1 pound pork tenderloin, cut into 1/2-inch pieces -

2. 1 pound smoked turkey kielbasa, cut into 1/2-inch pieces -

3. 1 tablespoon olive oil -

4. 3 medium carrots, chopped -

5. 1 large onion, cut into wedges -

6. 4 garlic cloves, minced -

7. 2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, cut up -

8. 1 can (14-1/2 ounces) reduced-sodium chicken broth -

9. 3 teaspoons herbes de Provence -

10. 1-1/2 teaspoons garlic powder -

11. 1-1/2 teaspoons dried basil -

12. 1/2 teaspoon dried oregano -

13. 1/4 teaspoon pepper -

14. 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided -

15. 3/4 cup white wine or additional chicken broth, divided -

How to cook deliciously - Cassoulet for the Gang

1. Stage

In a Dutch oven coated with cooking spray, saute pork and kielbasa in oil until lightly browned; drain. Add carrots and onion; saute 4 minutes longer. Add garlic; cook for 1 minute longer. Stir in the tomatoes, broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

2. Stage

Place 1 can of beans in a food processor; add 1/4 cup wine. Cover and process until pureed. Stir into meat mixture. Stir in the remaining beans and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat and vegetables are tender. Freeze option: Freeze cooled cassoulet in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.