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    Home » Bowl and Spoon Recipes » Stew and Chili Recipes

    Published: Sep 25, 2015 · Modified: May 24, 2022 by Renée · This post may contain affiliate links · Leave a Comment

    Pork Cassoulet

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    This old world pork cassoulet with sausage and white beans is thick, hearty and delicious. It's comfort food at its finest.

    Pork and Sausage Cassoulet

    *Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

    Homey and meaty pork casserole is the perfect meal to serve when it's cold outside, and you want a hearty comfort food meal to warm you from the inside out.

    Pork and Sausage Cassoulet

    The aroma that will waft from the kitchen as this pork cassoulet simmers on the stovetop will make your guests feel like family as soon as they step through the front door.

    Serve it alongside a big green salad and some crusty bread to sop up the juices because you won't want to leave behind one drop of this deliciousness.

    Pork and Sausage Cassoulet

     PORK AND SAUSAGE CASSOULET    {PRINT THIS RECIPE}
    Serves:  8-10        Prep Time: 20 minutes     Cook Time: 90 minutes

    1 pork tenderloin (about 2 pounds), trimmed and cut into 1" chunks
    12 ounces kielbasa sausage, cut into 1" chunks
    salt and pepper
    1 tablespoon olive oil
    1 large onion, chopped
    4 cloves of garlic, minced
    2 tablespoon tomato paste
    2 can (16 ounces) cannellini beans, drained
    1 can (14.5 ounces) diced tomatoes with their liquid
    2 bay leaves
    2 teaspoons Herbs de Provence
    1 cup water
    2 tablespoons fresh-squeezed lemon juice
    2 tablespoons butter

    -In a large Dutch oven over medium-high heat, brown the pork chunks in the olive oil, stirring occasionally to brown all sides. Season with salt and pepper. Use a slotted spoon to remove the pork to a plate. Set aside.

    -In the same pot, brown the sausage chunks, stirring occasionally. Use a slotted spoon to remove the sausage to the same plate as the browned pork.

    -Reduce the heat to medium and add the onion, garlic, and tomato paste, Cook, stirring occasionally for 2-3 minutes. Add the browned pork and sausage back into the pot with the onions and garlic.

    -Add the beans, tomatoes, bay leaves, Herbs de Provence, water, and lemon juice. Stir to combine and make sure to scrape up the browned bits from the bottom of the pan. Cover and simmer on low for 60 minutes.

    -Remove the lid and continue to simmer on low, uncovered, for 30 minutes so the stew will reduce slightly and thicken. Right before serving, add the butter, stir, and remove the bay leaves.

    Pork and Sausage Cassoulet
    Pork and Sausage Cassoulet
     

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

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    More Stew and Chili Recipes

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    • Chili Mac with Cornbread Crust
    • Molé Turkey Chili
    • Beef Stew for a Crowd

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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