Cassoulet for the Gang

Total Time Prep: 25 min. Cook: 40 min.
Yield 10 servings (4 quarts)
Test Kitchen Approved
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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.

Nutrition Facts

1-1/2 cups: 316 calories, 5g fat (1g saturated fat), 41mg cholesterol, 959mg sodium, 40g carbohydrate (8g sugars, 11g fiber), 25g protein.

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
Recipe Creator

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