Entree Recipes

Pork Cassoulet

Quick Pork Cassoulet

I cannot seem to get warm today. It is a cold and dreary day; one of those days where you just crave good ol’ comfort food! It was supposed to rain today, which we desperately need. At least my dry hands do! It drizzled for a bit, but I wouldn’t call it a rain. If I’m going to have cold and dreary, then give me rain!!

I think I’m going to make a lentil soup in the Crock Pot, for dinner. In the meantime, I am trying to warm myself with a blanket and my laptop as I sit on the couch watching Disney Junior with the little girl. Thoughts of last week’s Pork Cassoulet are teasing me, so I thought that since I have to be tortured, why not torture you too! This Cassoulet is super easy to make and is sure to warm your belly on these last cold Winter days. Let me just tell ya that this Cassoulet is topped with buttery breadcrumbs. ‘Nuf said!

Recipe adapted from Raleys.com.

Quick Pork Cassoulet
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 Tbs olive oil
  • 1 lb boneless pork loin chops, cut into 1-inch cubes
  • 1 (16-oz.) package Garlic Sausage (or any sausage), sliced
  • 2 large carrots, peeled and diced
  • 1 sweet potato, peeled and chopped
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 3 (15-oz.) cans cannellini white kidney beans or navy beans, rinsed and drained
  • 1 (14.5-oz.) can petite cut or regular cut diced tomatoes
  • 1½ cups Chicken Broth
  • 2 bay leaves
  • 3 tsp thyme, divided
  • ¾ cup unseasoned dry bread crumbs
  • 2 Tbs butter, melted
  1. Heat oil in a large pot over medium-high heat. I prefer a dutch oven.
  2. Add pork and sausage and cook, stirring frequently, for about 5 minutes or until browned.
  3. Remove from pot and set aside. Reduce heat to medium and add carrots, sweet potato, garlic and onion. Cook, stirring frequently, until onions are golden and carrots are crisp-tender.
  4. Add meat back to pot and add beans, tomatoes, broth, bay leaves and 2 tsp thyme.
  5. Reduce heat and simmer, covered, for 30 minutes.
  6. While mixture is brewing, stir together bread crumbs, melted butter and remaining thyme.
  7. Top cassoulet with breadcrumbs and broil until lightly toasted.



About the author

Emily Buys

1 Comment

Leave a Comment

Rate this recipe: