Cassoulet

December 27, 2014

Cassoulet, named after the earthenware vessel on which it is served, is an aromatic not to mention hearty bean and meat stew guaranteed to warm your heart and your stomach during the cold winter months of the northern hemisphere. Cassoulet is a truly rustic dish with a blend of aromatic and savory spices that impart upon this dish a unique and intense flavor.

2 lbs. Great Northern Beans
6 cups Vegetable broth
2 cups of red wine
1 large onion cut into chunks
1 28 oz. can of crushed tomatoes
6 medium carrots sliced into ½" pieces
1 lb. Italian sausage partially cooked and sliced
2 lbs. pork shoulder cut into chunks
1 lb. slab bacon cut into chunks
10-12 sprigs of parsley
10-12 sprigs of thyme
1½ tsp. allspice
1 tsp. salt
½ tsp. pepper

Preheat your oven to 250F. Tie the thyme and parsley sprigs with butcher's twine. (This will be added to the casserole) Place all the cut meat in a large bowl and add the allspice, salt and pepper and coat...
See the full directions on my site

Nutritions

Calories
548

Sodium
1464mg
61% DV

Fat
24g
38% DV

Protein
40g
80% DV

Carbs
51g
17% DV

Fiber
15g
62% DV