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Slow-Roasted Cassoulet-Style Pork with Beans
Recipes
Slow-Roasted Cassoulet-Style Pork with Beans
8 servings
1 hour, 50 minutes total (Active 35 minutes)

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

    1. 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).
    2. 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.
    3. 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.
    Chef's Tip: To prepare recipe in multicooker, follow Step 2 using SAUTÉ, then seal following manufacturer's instructions and cook on HIGH 50 minutes.
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%