Recipes
Slow-Roasted Cassoulet-Style Pork with Beans
8 servings
1 hour, 50 minutes total (Active 35 minutes)
Shopping list
Ingredients
- 1 bunch fresh kale
- 2 medium carrots
- 1 large sweet onion
- 2 ribs celery
- 4 cloves garlic
- 3 links Kiolbassa Roasted Garlic Smoked Sausage
- 4 slices Wright Brand Applewood Bacon
- 1 lb boneless country-style pork ribs
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 cans navy beans (15–16 oz each)
- 2 cups Swanson Unsalted Chicken Stock
- 1 Bakery baguette (optional for serving)
Steps
- Remove tough stems from kale and chop leaves coarsely (about 3 cups). Peel carrots; cut onion, carrots, and celery into 1-inch pieces and chop garlic coarsely. Cut sausage into 1-inch-thick slices. Cut bacon and ribs into 1-inch pieces, then season ribs with salt and pepper (wash hands).
- Preheat oven to 325°F. Place bacon in 6-quart Dutch oven (or oven-safe saucepan) on medium. Cook 6–7 minutes, stirring occasionally, until crisp. Remove bacon (leaving drippings in pan). Add ribs to pan; cook 6 minutes, turning occasionally, or until browned. Remove from pan.
- Add onions, carrots, celery, garlic, thyme, and bay leaves. Cook and stir 2–3 minutes until vegetables begin to lightly brown; drain beans. Stir in stock, beans, and kale; nestle pork, sausage, and bacon into vegetable mixture. Cover and bake 1 hour or until pork is 190°F (for shreddable). Let stand to cool 10 minutes before serving. Serve with baguette, if desired.
Other Preparation Methods
Amount per ⅛ recipe serving: Calories 270, Total Fat 15g, Sat Fat 5g, Trans Fat 0g, Chol 65mg, Sodium 760mg, Total Carb 13g, Fiber 5g, Sugars 2g, Protein 19g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 10%