Oven-Baked Cassoulet
Time needed
20 min
preparation
+
40 min
cooking
Ingredients
- 12 oz. lean boneless, pork, cut into 1/2-inch cubes
- 1 tsp. cooking oil
- 1 C. chopped onion
- 1 C. chopped carrots
- 3 cloves garlic, minced
- 2 15-oz. cans white kidney beans, rinsed and drained
- 4 plum tomatoes, chopped
- 2/3 C. reduced-sodium chicken broth
- 2/3 C. water
- 2 oz. cooked turkey kielbasa, halved lengthwise and cut into 1/4-inch-thick slices
- 1 tsp. dried thyme, crushed
- 1/4 tsp. pepper
- 2 Tbs. fresh parsley
Directions
Spray 4-quart Dutch oven with nonstick coating. Preheat over medium-high heat. Cook and stir pork in Dutch oven until pork is browned. Remove pork from pan. Reduce heat. Carefully add cooking oil to hot Dutch oven. Cook the onion, carrots and garlic in hot oil until onion is tender.
Stir in beans, pork, tomatoes, chicken broth, water, kielbasa, thyme, rosemary and pepper into Dutch oven. Bake, uncovered, in a 325 degree oven for 40 to 45 minutes or until pork and carrots are tender. To serve, sprinkle each serving with parsley.
