Simplified Cassoulet With Pork And Kielbasa Recipes

PORK AND KIELBASA CASSOULET

Steps:

• In a large ovenproof pot or Dutch oven cook the chopped bacon until crisp; transfer the bacon to a large bowl and discard all but 3 tablespoons fat from the pot.
• Add in the pork shoulder cubes and kielbasa slices and brown (about 10-12 minutes, you might have to this in batches) transfer to a bowl with the bacon.
• Add in onions, garlic, celery, carrots, dryed thyme and dryed chili flakes; saute until tender (about 4 minutes).
• Add in the tomato paste and cook stirring for 1 minute.
• Add in chicken broth and tomatoes with juice; bring to a boil.
• Add in the meats from the pork, kielbasa and bacon; stir to combine (if you are using the dryed beans then add them in at this point with the meats).
• Cover pot and transfer to 325 degree oven for 1 hour.
• After 1 hour of cooking stir in the wine and canned beans, season with salt and pepper.
• In a bowl, mix together the fresh breadcrumbs, Parmesan and 1 tablespoon olive oil, then sprinkle over cassoulet.
• Return to the oven UNCOVERED and cook until the pork is tender and the dryed beans are tender (if using them) and the topping is golden and crisp (about 40-45 minutes).
• *NOTE* to prepare this recipe using dryed beans, place the beans in a large saucepan.
• Add enough cold water to cover by 3 inches.
• Bring to a boil; remove from heat, cover and soak for 1 hour.
• Drain and rinse under cold water.
• Return the beans to the pot, add in enough cold water to cover the beans by 3 inches; bring to a boil; cover and simmer over medium-low heat until beans are almost tender (about 30 minutes) drain, then add them into the cassoulet as directed.

CASSOULET FOR THE GANG

Steps:

• 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. , 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.

CASSOULET WITH PORK AND KIELBASA

Steps:

• Dry the chicken with paper towels, then season with salt and pepper.
• Heat the oil in a large Dutch oven over med-high heat until just smoking.
• Brown half of the chicken, about 10 minutes, then transfer to a plate and remove the browned skin.
• Return the pot with any rendered fat to med-high heat and repeat with the remaining chicken.
• Pat the pork dry with paper towels, then season with salt and pepper.
• Pour off all but 2 tablespoons of the fat in the pot and place over medium heat until just smoking.
• Brown the pork, about 10 minutes.
• Stir in the onion and cook until softened, about 5 minutes.
• Stir in the garlic and tomato paste and cook for 30 seconds.
• Stir in the broth, wine, tomatoes, thyme, bay leaves, and cloves, scraping up any browned bits.
• Return the chicken thighs with any accumulated juice to the pot and submerge them in the liquid.
• Bring to a boil, then reduce to a simmer, cover, and cook for 40 minutes.
• Remove the cover and continue to simmer until the chicken and pork are fully tender, 20-30 minutes.
• Discard the thyme sprigs and bay leaves.
• Gently stir in the beans and kielbasa and continue to simmer, uncovered, until they are heated through, about 15 minutes.