Hearty Streamlined Cassoulet

Source: Sweet Baby Media

Notes
This delicious dish can be prepared a day or two in advance, refrigerated and then reheated in a 350-degree oven until bubbly.

Servings: 8 to 10 servings

1 pound dried white Great Northern beans
4 cloves garlic
4 cups sliced onion
4 parsley sprigs
Salt
4 whole cloves
½ pound bacon, cut in 1-inch pieces
2 pounds lean pork, cut in 1-inch cubes
2 10.5-ounce cans condensed beef broth, undiluted
1 10.5-ounce tomato puree
1 teaspoon thyme leaves
2 large bay leaves
1 pound kielbasi
½ cup dry white wine

Instructions:
In large heavy deep pan, bring 2 quarts water to boil. Add beans; return to boiling and boil 2 minutes. Remove from heat and let stand 1 hour.

Crush 2 cloves garlic and add to beans with 2 cups onion, parsley, 1 tablespoon salt and cloves. Bring to boil; reduce heat, cover and simmer 1 ½ hours. Drain. Remove and discard cloves.

Meanwhile, in large pan, saute bacon until crisp. Remove bacon and set aside. Pour off drippings and return 2 tablespoons to pan.

In hot drippings, brown pork on all sides. Remove and set aside. Crush remaining garlic; add with remaining onion to pan and saute until golden, about 5 minutes.

Return bacon and pork to kettle. Add 1 tablespoon salt, beef broth, tomato puree, thyme and bay leaves. Stir well to mix. Bring to boil, reduce heat, cover and simmer 1 ½ hours. Remove and discard bay leaves.

Meanwhile, cut sausage in half crosswise. Heat oven to 350 degrees. Add drained beans and wine to pork mixture. Turn into 3-quart casserole and top with sausage.

Bake uncovered in preheated oven 1 hour, placing foil under casserole to catch drippings. Stir bean mixture before serving.