Best 9 Pork And Kielbasa Cassoulet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pork and kielbasa cassoulet is an extremely versatile and flavorful dish. This dish is rich with herbs and spices, and makes a hearty meal for any gathering. It is made with a mixture of pork and kielbasa sausage, beans, and vegetables, all slowly braised in a flavorful broth. This classic French dish has endless variations depending what ingredients you include and how you season it. Pork and kielbasa cassoulet can be made in a slow cooker, Dutch oven, or Instant Pot, and can be served with a variety of sides, such as rice, bread, or salad. Read on for some easy and delicious pork and kielbasa cassoulet recipes that are sure to satisfy everyone at your table.

Here are our top 9 tried and tested recipes!

PORK CASSOULET



Pork Cassoulet image

Provided by Victoria Granof

Categories     Soup/Stew     Bean     Onion     Pork     Tomato     Bake     Dinner     Lunch     Bacon     White Wine     Fall     Winter     Thyme     Cookie     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 16

2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices)
2 medium onions, peeled and chopped
2 garlic cloves, minced, plus 1 whole clove
2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves
1 pound bacon (slab is best), cut into 2-inch pieces
1 large stalk celery, chopped
1/2 medium carrot, peeled and chopped
Kosher salt and freshly ground black pepper to taste
4 cups chicken broth
1 cup white wine
1 (14-ounce) can diced tomatoes, with their juice
2 bay leaves
2 (14-ounce) cans white beans, drained and rinsed
2 tablespoons olive oil
1 cup coarse bread crumbs
2 tablespoons chopped parsley

Steps:

  • 1. Preheat oven to 375°F.
  • 2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
  • 3. Cover with a lid or foil and bake for 1 1/2 hours.
  • 4. Remove the ribs; set aside.
  • 5. In the same pot, over medium heat, brown the bacon.
  • 6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
  • 7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
  • 8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
  • 9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
  • 10. Let cool and serve.

PORK AND KIELBASA CASSOULET



Pork and Kielbasa Cassoulet image

This is a hearty and delicious cassoulet, with tons of flavor that tastes even better the following day! Serve this with crusty bread or rolls to soak up the juice. If you are not in a rush, then you can use 1 pound dry white beans for this in place of canned, see note on bottom, you can even prepare the dryed beans a day ahead to save time.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 18

3 cups canned white beans, drained (you can use more or less if desired, or use 1 pound dry white beans)
7 slices bacon, coasley chopped
1 (4 lb) pork shoulder, cut into about 1-1/2-inch cubes
1 lb kielbasa, sliced into 1-inch slices
2 medium onions, chopped
2 tablespoons minced fresh garlic
2 stalks celery, chopped
2 teaspoons dried chili pepper flakes (or to taste)
2 carrots, peeled and sliced
1 tablespoon dried thyme
2 cups chicken broth
1 (14 ounce) can diced tomatoes (undrained)
3 tablespoons tomato paste
1/2 cup dry white wine
salt and pepper
1 1/2 cups coarse fresh breadcrumbs
1/2 cup parmesan cheese
1 tablespoon olive oil

Steps:

  • In a large ovenproof pot or Dutch oven cook the chopped bacon until crisp; transfer the bacon to a large bowl and discard all but 3 tablespoons fat from the pot.
  • Add in the pork shoulder cubes and kielbasa slices and brown (about 10-12 minutes, you might have to this in batches) transfer to a bowl with the bacon.
  • Add in onions, garlic, celery, carrots, dryed thyme and dryed chili flakes; saute until tender (about 4 minutes).
  • Add in the tomato paste and cook stirring for 1 minute.
  • Add in chicken broth and tomatoes with juice; bring to a boil.
  • Add in the meats from the pork, kielbasa and bacon; stir to combine (if you are using the dryed beans then add them in at this point with the meats).
  • Cover pot and transfer to 325 degree oven for 1 hour.
  • After 1 hour of cooking stir in the wine and canned beans, season with salt and pepper.
  • In a bowl, mix together the fresh breadcrumbs, Parmesan and 1 tablespoon olive oil, then sprinkle over cassoulet.
  • Return to the oven UNCOVERED and cook until the pork is tender and the dryed beans are tender (if using them) and the topping is golden and crisp (about 40-45 minutes).
  • *NOTE* to prepare this recipe using dryed beans, place the beans in a large saucepan.
  • Add enough cold water to cover by 3 inches.
  • Bring to a boil; remove from heat, cover and soak for 1 hour.
  • Drain and rinse under cold water.
  • Return the beans to the pot, add in enough cold water to cover the beans by 3 inches; bring to a boil; cover and simmer over medium-low heat until beans are almost tender (about 30 minutes) drain, then add them into the cassoulet as directed.

Nutrition Facts : Calories 977.1, Fat 64.1, SaturatedFat 22, Cholesterol 208.7, Sodium 1115, Carbohydrate 35.8, Fiber 7.2, Sugar 6.1, Protein 59.6

SIMPLIFIED CASSOULET WITH PORK AND KIELBASA



Simplified Cassoulet With Pork and Kielbasa image

Make and share this Simplified Cassoulet With Pork and Kielbasa recipe from Food.com.

Provided by DrGaellon

Categories     Stew

Time 4h

Yield 16 serving(s)

Number Of Ingredients 23

1 cup kosher salt or 1/2 cup table salt
1 cup granulated sugar
10 bone in chicken thighs, skin and excess fat removed (about 3 1/2 pounds)
6 slices sandwich bread, cut into 1/2-inch dice (about 3 cups)
3 tablespoons unsalted butter, melted
1 lb dried flageolet beans or 1 lb dried great northern beans, picked over and rinsed
1 medium onion, peeled and left whole
1 head garlic, outer papery skin removed and top 1/2 inch sliced off
1 teaspoon table salt or 2 teaspoons kosher salt
1/2 teaspoon ground black pepper
6 slices bacon, chopped medium
1 lb boneless pork loin roast (blade-end) or 1 lb boneless boston butt, trimmed of excess fat and silver skin and cut into 1-inch pieces
1 small onion, chopped fine
2 medium garlic cloves, minced or pressed through garlic press
1 (14 1/2 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
1 sprig fresh thyme
1 bay leaf
1/4 teaspoon ground cloves
ground black pepper
3 1/2 cups chicken stock or 3 1/2 cups canned low sodium chicken broth
1 1/2 cups dry white wine
1/2 lb kielbasa, halved lengthwise and cut into 1/4-inch slices

Steps:

  • Brining the Chicken: In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart cold water. Add chicken, pressing out as much air as possible; seal and refrigerate until fully seasoned, about 1 hour. Remove chicken from brine, rinse thoroughly under cold water, and pat dry with paper towels. Refrigerate until ready to use.
  • Preparing the Topping: While chicken is brining, adjust oven rack to upper-middle position; heat oven to 400 degrees. Mix bread crumbs and butter in small baking dish. Bake, tossing occasionally, until light golden brown and crisp, 8 to 12 minutes. Cool to room temperature; set aside.
  • Bring the beans, whole onion, garlic head, salt, pepper and 8 cups water to a boil in a stockpot or Dutch oven over high heat. Cover, reduce the heat to medium-low, and simmer until the beans are almost fully tender, 1 1/4 to 1 1/2 hours. Drain the beans and discard the onion and garlic.
  • While the beans are cooking, fry the bacon in a Dutch oven over medium heat until just beginning to crisp and most of the fat has rendered, 5 to 6 minutes. Using a slotted spoon, add half of the bacon to the pot with the beans; transfer the remaining bacon to a paper towel-lined plate and set aside.
  • Increase the heat to medium-high; when the bacon fat is shimmering, add half of the chicken thighs, fleshy-side down; cook until lightly browned, 4 to 5 minutes. Using tongs, turn chicken pieces and cook until lightly browned on second side, 2 to 3 minutes longer. Transfer chicken to large plate; repeat with remaining thighs and set aside.
  • Drain off all but 2 tablespoons fat from pot. Return pot to medium heat; add pork pieces and cook, stirring occasionally, until lightly browned, about 5 minutes.
  • Add chopped onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add minced garlic, tomatoes, tomato paste, thyme, bay leaf, cloves, and pepper to taste; cook until fragrant, about 1 minute.
  • Stir in chicken broth and wine, scraping up browned bits off bottom of pot with wooden spoon. Submerge the chicken in the pot, adding any accumulated juices. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer about 40 minutes. Remove the cover and continue to simmer until the chicken and pork are fully tender, 20 to 30 minutes more.
  • Gently stir the kielbasa, drained beans and reserved bacon into the pot with the chicken and pork; remove and discard the thyme and bay leaf and adjust the seasonings with salt and pepper. Sprinkle the croutons evenly over the surface and bake at 425, uncovered, until the flavors have melded and the croutons are deep golden brown, about 15 minutes. Let stand 10 minutes and serve.

Nutrition Facts : Calories 468.8, Fat 20, SaturatedFat 6.4, Cholesterol 86.2, Sodium 7571.4, Carbohydrate 40.8, Fiber 8, Sugar 16.1, Protein 27.7

SHORTCUT PORK CASSOULET



Shortcut Pork Cassoulet image

Categories     Food Processor     Bean     Pork     Tomato     Bake     Sauté     Casserole/Gratin     Bacon     Sausage     Winter     Potluck     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 18

1 pound dried Great Northern beans
5 bacon slices, coarsely chopped
1 3 1/2-pound boneless pork shoulder, trimmed of excess fat, cut into 1- to 1 1/2-inch pieces
1 pound kielbasa, cut into 3/4-inch-thick slices
2 1/2 cups chopped onions
1 cup sliced celery
1 cup sliced peeled carrots
4 large garlic cloves, minced
1 tablespoon dried thyme
2 cups canned low-salt chicken broth
1 14 1/2-ounce can diced tomatoes in juice
2 tablespoons tomato paste
1/2 cup dry white wine
2 cups coarse fresh breadcrumbs made from French bread
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 small red bell pepper, cut into 1/4-inch-thick rounds
Chopped fresh parsley

Steps:

  • Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Remove from heat. Cover and soak beans 1 hour. Drain.
  • Return beans to pan. Add enough cold water to cover beans by 3 inches. Bring to boil. Cover and simmer over medium-low heat until beans are almost tender, about 30 minutes. Drain.
  • Meanwhile, preheat oven to 300°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to large bowl. Discard all but 2 tablespoons drippings from pot. Increase heat to medium-high. Working in batches, cook pork shoulder and kielbasa in pot until brown, about 8 minutes per batch. Using slotted spoon, transfer pork and kielbasa to bowl with bacon.
  • Add onions, celery and carrots to pot. Sauté until vegetables are tender, about 5 minutes. Add garlic and thyme; sauté 1 minute. Mix in broth, tomatoes with juices and tomato paste; bring to boil. Stir in meats from bowl, then drained beans. Return to boil. Cover pot. Transfer to oven; bake until pork is tender, about 1 hour. Maintain oven temperature.
  • Using slotted spoon, transfer 1 cup beans and vegetables from pot to processor and purée. Return purée to pot. Stir in wine. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and refrigerate. Bring cassoulet to simmer before continuing.)
  • Smooth top of cassoulet. Mix breadcrumbs, Parmesan and oil in bowl. Sprinkle half of crumb mixture over cassoulet. Arrange bell pepper atop crumb mixture. Sprinkle with remaining crumb mixture. Bake cassoulet uncovered until pork and beans are very tender and topping is golden and crisp, about 45 minutes.
  • Garnish cassoulet with parsley.

PORK CASSOULET



Pork cassoulet image

Perfect for using up stray bits and pieces from the fridge, this pork and bean stew is rich, warming and cheap to prepare

Provided by Jack Monroe

Categories     Dinner, Main course, Supper

Time 2h45m

Number Of Ingredients 16

4 tbsp fat (lard if you're budgeting, goose or duck fat if you're not)
350g assorted pork , diced (a mixture of bacon, sausage and diced pork works well)
1 large onion , halved and sliced
10 fat garlic cloves , peeled
1 carrot , thinly sliced
1 tsp fennel seeds
2 tbsp red wine vinegar
600ml stock
1 tbsp tomato purée
2 rosemary stalks, leaves picked and chopped
handful of parsley , finely chopped
400g can haricot or cannellini beans , drained
few tbsp fresh or dried breadcrumbs
drizzle of oil , whatever you have
crusty bread , to serve
green vegetables , to serve

Steps:

  • Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
  • Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
  • Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.

Nutrition Facts : Calories 501 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.1 milligram of sodium

CASSOULET FOR THE GANG



Cassoulet for the Gang image

Wine lends a warm background taste to this take on a traditional French stew. The recipe feeds 10, making it a great option when you're expecting guests-or wanting some leftovers for weekday lunches! &mdash Lynn Stein, Joseph, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (4 quarts).

Number Of Ingredients 15

1 pound pork tenderloin, cut into 1/2-inch pieces
1 pound smoked turkey kielbasa, cut into 1/2-inch pieces
1 tablespoon olive oil
3 medium carrots, chopped
1 large onion, cut into wedges
4 garlic cloves, minced
2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, cut up
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 teaspoons herbes de Provence
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
3/4 cup white wine or additional chicken broth, divided

Steps:

  • In a Dutch oven coated with cooking spray, saute pork and kielbasa in oil until lightly browned; drain. Add carrots and onion; saute 4 minutes longer. Add garlic; cook for 1 minute longer. Stir in the tomatoes, broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Place 1 can of beans in a food processor; add 1/4 cup wine. Cover and process until pureed. Stir into meat mixture. Stir in the remaining beans and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat and vegetables are tender. Freeze option: Freeze cooled cassoulet in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 316 calories, Fat 5g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 959mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 11g fiber), Protein 25g protein.

PORK AND WHITE BEAN CASSOULET



Pork and White Bean Cassoulet image

This classic French pork cassoulet tastes great and is ready to serve in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1/2 pound pork boneless loin, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1/4 teaspoon garlic powder
1/2 pound fully cooked kielbasa sausage, cut into 1/4-inch slices
1 can (14 1/2 ounces) stewed tomatoes, undrained
1/4 cup chili sauce or ketchup
1 tablespoon chopped fresh or 1/4 teaspoon dried thyme leaves
1 cup frozen cut green beans
1 can (15 to 16 ounces) great northern beans, drained
2 tablespoons chopped fresh parsley

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork, onion and garlic powder in skillet 3 to 4 minutes, stirring occasionally, until pork is brown.
  • Stir in kielbasa, tomatoes, chili sauce, thyme and frozen green beans. Heat to boiling over medium heat. Cover and boil 5 minutes, stirring occasionally.
  • Stir in great northern beans. Cover and cook 8 to 10 minutes, stirring occasionally, until green beans are tender. Sprinkle with parsley.

Nutrition Facts : Calories 460, Carbohydrate 44 g, Cholesterol 70 mg, Fiber 9 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 serving, Sodium 1090 mg

QUICK PORK CASSOULET



Quick Pork Cassoulet image

Enjoy our Quick Pork Cassoulet, a tasty alternative to typical comfort food dishes. This Quick Pork Cassoulet has pork loin chops, kielbasa, fresh veggies and tender cannellini beans.

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 4 servings.

Number Of Ingredients 11

1 Tbsp. olive oil
4 pork loin chops (1 lb.), 1/2 inch thick
1/4 lb. kielbasa, sliced
3 carrots, sliced
1 onion, chopped
1 clove garlic, minced
1 can (10-1/2 oz.) condensed beef broth
1 bay leaf
1/2 tsp. dried thyme leaves
1 can (19 oz.) cannellini beans or other white beans, drained, rinsed
2 Tbsp. each: flour and water

Steps:

  • Heat oil in large skillet on medium-high heat. Add chops; cook 2 min. on each side or until browned on both sides. Move to one side of skillet. Add kielbasa, carrots, onions and garlic; cook 2 min., stirring occasionally.
  • Add broth, bay leaf and thyme; stir. Cover skillet with lid. Bring mixture to boil. Reduce heat to medium-low; simmer 25 min. or until chops are cooked through. Stir in beans.
  • Mix flour and water. Add to ingredients in skillet; mix well. Cook 5 min. or until thickened, stirring frequently. Remove and discard bay leaf before serving.

Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 38 g

SKILLET CASSOULET



Skillet Cassoulet image

This dish is chock-full of flavor, and the little spice from the kielbasa makes a nice hearty combo for a flavorful meal-in-one. -Barbara Brittain, Santee, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 11

2 teaspoons canola oil
1/4 pound smoked turkey kielbasa, cut into 1/2-inch slices
1/4 pound fully cooked boneless ham, cubed
2 medium carrots, sliced
1 celery rib, sliced
1/2 medium red onion, sliced
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
3/4 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add kielbasa, ham, carrots, celery and onion; cook and stir until sausage is browned and vegetables are tender. Add garlic; cook 1 minute longer. , Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.

Nutrition Facts : Calories 282 calories, Fat 8g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 901mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 10g fiber), Protein 22g protein.

Tips:

  • To save time, use pre-cooked kielbasa and canned beans. Alternatively, you can cook your own kielbasa and beans from scratch.
  • For a richer flavor, use a combination of chicken and pork stock.
  • Don't be afraid to experiment with different types of vegetables. Some good options include carrots, celery, onions, leeks, and bell peppers.
  • If you like your cassoulet with a bit of a kick, add a pinch of cayenne pepper or smoked paprika.
  • Serve cassoulet with a side of crusty bread for dipping.

Conclusion:

Pork and kielbasa cassoulet is a hearty and flavorful dish that is perfect for a winter meal. It is easy to make and can be tailored to your own taste. With its combination of tender meat, creamy beans, and aromatic vegetables, cassoulet is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #vegetables     #oven     #european     #stove-top     #dietary     #low-carb     #low-in-something     #meat     #equipment     #4-hours-or-less

Related Topics