Pork, Cassoulet (Pork Cubes and Limas)

By MarieR

Ingredients

• 6 slices bacon chopped
• 2 pounds boneless pork roast, trimmed of fat cut 1" cubes
• 1 medium onion chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon italian Seasoning
• 8 ounces (1/2 package) Kielbasa, cut into coins
• 3/4 cup red wine
• 1 can (14.5-ounce) diced tomatoes with/garlic and onions drained
• 2 cans (15-ounces each) butter beans, drained and rinsed

Preparation

Step 1

MAKES 8 servings
PREP 10 minutes (much longer) COOK 20 minutes (takes much longer to cook)

1. Heat a heavy pot or Dutch oven over medium heat. Add bacon and cook
6 minutes, or until browned and crispy.

2. Add pork, onion, salt, pepper and Italian seasoning to pot, cooking 4
minutes or longer, until pork is no longer pink.
Stir in kielbasa and cook 2 minutes more.

3. Increase heat to medium-high and add wine. Simmer 4 minutes. Stir in
tomatoes and continue to simmer 3 minutes. Stir in beans; heat through,
about 1 minute. Serve warm.