French Pork and White Bean Casserole

By dette

This recipe calls for raw turkey sausage; do not use precooked sausages. Chicken sausage cn be substituted for the turkey sausage.

Ingredients

• 4 slices high-quality white sandwich bread, torn into
• pieces.
• 5 tsp canola oil
• 1/2 c minced fresh parsley
• Salt and Pepper
• 2 celery ribs
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 lb pork shoulder, trimmed of all visible fat and silver
• skin and cut into 1" chunks
• 2 carrots, peeled and chopped medium
• 1 onion, minced (about 1c)
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1/2 c. dry white wine
• 1 (14.5oz) can diced tomatoes
• 1 lb. (about 21/2c) dried cannellini beans, rinsed,
• picked over, and soaked
• 4 c. low-sodium chicken broth
• 1 lb garlic turkey sausage, sliced 1" thick

Details

Servings 8

Preparation

Step 1

Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Pulse the bread in a food processor to 1/4" pieces, about 5 pulses. Transfer the crumbs to a bowl and toss with 1 tbsp of the oil. Spread the crums on a rimmed baking sheet and bake, stirring occasionally, until golden brown, 7-12 mintues. Let the crumbs cool to room temperature, then transfer to a bowl, stir in the parsley, and season with salt and pepper to taste.

Adjust the oven to 300 degrees. Using kitchen twine, tie the celery, thyme, sprigs, and bay leaf together.

Heat the remaining 2 tsp oil in a large Dutch oven over medium-high heat until just smoking. Carefully add the pork shoulder and cook until well browned on all sides, 4-6 minutes, turning as needed. Stir in the carrots and onion and cook, stirrin gconstantly, until the onion is beginning to softne, about 2 mintues. Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds. Stir in the wine, scraping up any browned bits, and cook until reduced slightly, about 30 seconds. Stir in the celery bundle and diced tomatoes with their juice.

Stir in the soaked beans and broth, pressing the beans into an even layer, and bring to a simmer over high heat. Cover, transfer to the oven and cook until the beans are tender, about 1 1/2 hours.

Adjust the oven to 350 degrees. Removeand discard the celery bundkle. Season the beans with salt and pepper to taste, then stir in the sausage pieces. Bake, uncovered, until the sausage is cooked and the liquid has reuced slightly, 30-40 minutes. Let the cassoulet rest for 15 minutes. Sprinkle the bread crumbs over each portion before serving.


cal 380; fat 17g; sat fat 4.5g; chold 75 mg; carb27g; prot 26g; fib 5g; sod 990mg