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White Bean Cassoulet with Pork & Lentils

A rich, slow-cooked casserole originating in the south of France. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. For this one, we’ll be using our slow cookers.

Total Time

6hr 30min

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0 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

2 cups

Chicken Broth

•

1/2 cup

Dry White Wine

•

3 Tbsp

Tomato Paste

•

8 cloves

Garlic , peeled, crushed

•

Medium Shallots , chopped

or 1 medium onion, chopped

•

1 can
(14.5 oz)

Diced Tomatoes , drained

•

2 lb

Lean Pork , trimmed

•

4 oz

Thick-Cut Bacon , cooked

•

4 sprigs

Fresh Thyme

•

2 sprigs

Fresh Rosemary

(optional)

•

1/2 cup

Brown Lentils

•

1 can
(15 oz)

Small White Beans , rinsed, drained

•

to taste

Chopped Fresh Parsley

Cooking Instructions

In 5- to 6-quart slow cooker, whisk together Chicken Broth (2 cups) , Dry White Wine (1/2 cup) and Tomato Paste (3 Tbsp) . Add Garlic (8 cloves) , Shallots (2) and Diced Tomatoes (1 can) and mix to combine.

Fold in Lean Pork (2 lb) , Thick-Cut Bacon (4 oz) , Fresh Thyme (4 sprigs) and Fresh Rosemary (2 sprigs) .

Cook, covered, until pork easily pulls apart, 5 to 6 hours on the High Setting or 7 to 8 hours on the Low Setting.

About an hour before serving, discard the herb sprigs, then gently stir in the lentils. With the slow cooker set on High, cover and continue cooking until Brown Lentils (1/2 cup) are just tender, about 1 hour.

Gently fold in the Canned White Beans (1 can) and cook until heated through, about 3 minutes. Garnish with Fresh Parsley (to taste) and serve with crusty bread, if desired.

Nutrition Per Serving

CALORIES

693

FAT

22.9 g

PROTEIN

72.0 g

CARBS

45.5 g