Cassoulet, a hearty Southwestern
French white bean and meat stew, offers a harmony of flavors.
This “quickie” version can be fixed for a weeknight
supper. Serve with crusty French rolls and greens tossed with
garlic vinaigrette.
Speedy Pork
Cassoulet
- 3 boneless pork chops,
cut into 3/4-inch cubes
1 tablespoon vegetable oil
2 medium onions, chopped
2 cloves garlic, crushed
2 (15-ounce) cans great Northern beans, rinsed and drained
3/4 cup chicken broth
1/3 cup chopped sun-dried tomatoes packed in oil, drained
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped parsley
1/4 cup seasoned breadcrumbs
- Heat oil in a deep saucepan
over medium-high heat. Cook and stir onions and garlic until
tender but not brown.
- Add pork, cook and stir
for 2 to 3 minutes or until lightly browned.
- Stir in beans, broth,
tomatoes, rosemary, thyme, salt and pepper. Bring to boiling;
reduce heat, cover and simmer 10 minutes or just until pork is
tender, stirring occasionally.
- Spoon cassoulet into individual
soup bowls. Sprinkle each serving with parsley and breadcrumbs
Serves 4.
Wine suggestion: Serve
with a hearty red like a Shiraz, a Syrah or a Cotes du Rhone.
Nutrition Facts
Calories 340 calories
Protein 26 grams
Fat 11 grams
Sodium 610 milligrams
Cholesterol 40 milligrams
Saturated Fat 2 grams
Carbohydrates 37 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
