Best 10 Quick Pork Cassoulet Recipes

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CHEF JOHN'S QUICK CASSOULET



Chef John's Quick Cassoulet image

We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h25m

Yield 4

Number Of Ingredients 13

4 ounces bacon, cut into 1 inch pieces
8 ounces smoked sausage, sliced
12 ounces boneless, skinless chicken thighs, cubed
1 onion, diced
salt and pepper to taste
2 cups chicken broth, plus more if needed
2 (15 ounce) cans cannellini beans, drained and rinsed
1 ½ teaspoons minced fresh rosemary
1 ½ teaspoons minced fresh thyme
cayenne pepper to taste
¼ cup melted butter
1 cup bread crumbs
½ cup finely grated Parmigiano-Reggiano

Steps:

  • Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
  • Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
  • Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
  • Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
  • Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
  • Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
  • Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
  • Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
  • Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
  • Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

Nutrition Facts : Calories 906.3 calories, Carbohydrate 72.2 g, Cholesterol 141.6 mg, Fat 44.2 g, Fiber 12.5 g, Protein 54.4 g, SaturatedFat 18.8 g, Sodium 2071.5 mg, Sugar 6.5 g

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.

QUICK PORK CASSOULET



Quick Pork Cassoulet image

Make and share this Quick Pork Cassoulet recipe from Food.com.

Provided by Aroostook

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 slices bacon, cut into 1/2 inch pieces
3/4 lb boneless pork chop (sliced into 1/4 inch strips)
1 onion, chopped
1 clove garlic, minced
1 teaspoon dried thyme
1 (14 ounce) can stewed tomatoes or 1 (14 ounce) can diced tomatoes
1/2 cup stock or 1/2 cup water
1 (15 ounce) can pinto beans (rinsed & drained)
salt and pepper

Steps:

  • In a large skillet cook bacon over med.
  • heat until almost crisp.
  • Stir in meat, onion, garlic and thyme.
  • S& P to taste.
  • Cook 4 minutes.
  • Add liquid and tomatoes and bring to boil.
  • Cook uncovered for 10 minutes or until thickened.
  • Add beans during the last 5 minutes or until heated through.

Nutrition Facts : Calories 365.6, Fat 8.7, SaturatedFat 2.9, Cholesterol 59.7, Sodium 314.8, Carbohydrate 38, Fiber 11.2, Sugar 5.6, Protein 29.6

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.

CAST-IRON SKILLET QUICK CASSOULET



Cast-Iron Skillet Quick Cassoulet image

Our amazing homage to the classic French dish that can take all day to cook is ready in about an hour. This version uses canned-bean liquid and breadcrumbs to mimic the unctuous texture, while chicken thighs replace the duck confit.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
4 bone-in chicken thighs with skin
Kosher salt and freshly ground black pepper
Two 14.5 ounce cans navy beans and their liquid
4 ounces unsmoked slab bacon, such as pancetta, diced 1/2-inch
1 medium carrot, finely chopped (about a heaping 1/2 cup)
1 small onion, finely chopped (about 1 cup)
4 cloves garlic
8 ounces (about 2 links) fresh garlic sausage, unsmoked kielbasa or bratwurst
1/2 cup plain breadcrumbs
1 cup low-sodium chicken broth
5 thyme sprigs, plus 1 teaspoon chopped leaves
2 bay leaves

Steps:

  • Position a rack in the highest level of the oven and preheat to 400 degrees F.
  • Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Sprinkle the chicken thighs with salt and pepper and add them to the pan, skin side down, and lower the heat to medium. Cook, without turning, until the skin renders its fat, becomes brown and crisp and releases easily from pan, about 12 minutes.
  • Move the thighs to the far edge of the pan, shingling them against the side so you can cook the vegetables. Add the carrot, onion, 2 of the garlic cloves and the pancetta and cook, stirring, until the vegetables are tender and translucent, about 6 minutes. Stir in 2 tablespoons of the breadcrumbs.
  • Reserve 1/2 cup beans and mash them with a fork to make a chunky paste. Stir the remaining beans, chicken broth, thyme sprigs and bay leaves into the pan and season with pepper. Stir the mashed beans into the pan. Nestle the sausages and the chicken pieces into the bean mixture, placing chicken skin-side up. Bring to a simmer, place the skillet in the oven and cook until the chicken is cooked through and the sauce is thick, bubbling and has formed a skin, about 30 minutes.
  • Remove the pan from the oven, and set the broiler to high.
  • Grate the remaining 2 garlic cloves into a medium bowl with the remaining breadcrumbs and the chopped thyme. Add the remaining 1 tablespoon olive oil and stir with a fork to evenly coat. Sprinkle the breadcrumbs evenly over the cassoulet and broil until the breadcrumbs are golden and the sauce is bubbly and has formed sort of a crust, rotating the skillet so it evenly browns, about 5 minutes. Serve the cassoulet in the skillet.

QUICK CASSOULET



Quick Cassoulet image

A great combination of beans, smoked sausage and vegetables in an easy one skillet meal. We've been making this so long I can't even remember where I first got the recipe. It's a staple when we go camping. My teenage daughter and her friends love it. Serve with a green salad and French bread.

Provided by Beth Stone Strachan

Categories     Main Dish Recipes     Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
2 carrots, diced
2 stalks celery, diced
1 small yellow onion, diced
2 cloves garlic, chopped
½ pound smoked sausage, sliced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
2 bay leaves
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
  • Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
  • Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 40.9 g, Cholesterol 38.6 mg, Fat 22.4 g, Fiber 13.1 g, Protein 23.9 g, SaturatedFat 7 g, Sodium 1781 mg, Sugar 5.8 g

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

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

QUICK CASSOULET



Quick Cassoulet image

Well, this really isn't a perfect quick version of the wonderful French cassoulet, it is a really good recipe that my family enjoys. Having lived in France, I don't think there is such a thing as a quick cassoulet, but nonetheless, it is a good bean and sausage meal. I got it from All Recipes. It is great fall/winter dish and usually you'll have these ingredients on hand.

Provided by melintx

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
2 carrots, diced
2 stalks celery, diced
1 small yellow onion, diced
2 garlic cloves, chopped
1/2 lb smoked sausage, sliced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, not drained
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh parsley, chopped (optional)

Steps:

  • Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
  • Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low.
  • Simmer for 10 minutes, stirring occasionally until vegetables are tender.
  • Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
  • Some good variations - use Herbs de Provence instead of the other herbs listed. Substitute white wine for some of the juice. Great Northern Beans also work instead of cannellini beans.
  • Great as leftovers! Serve with bread.

Nutrition Facts : Calories 539.3, Fat 22.8, SaturatedFat 7.1, Cholesterol 38.7, Sodium 1726.1, Carbohydrate 55.9, Fiber 14.3, Sugar 8.7, Protein 30.1

SLOW-COOKER PORK CASSOULET



Slow-Cooker Pork Cassoulet image

Looking for a slow cooked dinner? Pork and beans come together in this hearty French cassoulet - made using Muir Glen® tomatoes and Progresso® chicken broth.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 16

6 slices bacon
2 pork tenderloins (1 lb each), cut into 1 1/2-inch pieces
2 large onions, chopped (2 cups)
3 cloves garlic, finely chopped
3 cans (15.5 oz each) navy beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup Progresso™ chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
2 tablespoons chopped fresh parsley
3 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon butter or margarine
1/2 cup Progresso™ panko crispy bread crumbs
1 tablespoon red wine vinegar

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Crumble bacon; place in slow cooker. Heat drippings over medium-high heat. Add the pork slices; cook 4 minutes, turning once, until browned. Place pork in slow cooker. In same skillet, cook onions and garlic over medium-high heat 5 minutes or until tender. In slow cooker, stir onion mixture, beans, tomatoes, broth, wine, tomato paste, 1 tablespoon of the parsley, 2 teaspoons of the thyme, the salt and pepper.
  • Cover; cook on Low heat setting 8 hours. In nonstick skillet, melt butter over medium-high heat. Add bread crumbs; cook until browned. Stir in remaining 1 tablespoon parsley and 1 teaspoon thyme. Uncover slow cooker; stir in vinegar. Sprinkle bread crumb mixture over cassoulet.

Nutrition Facts : Calories 530, Carbohydrate 56 g, Fiber 12 g, Protein 52 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1250 mg

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