Pork Cassoulet Recipe

Name: Pork Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, cut into 1-inch pieces; 1/2 lb. hot Italian sausage links, casings removed, cut into 3/4-inch-thick slices; 1 lb. boneless pork shoulder, cut into 1-1/2-inch chunks; 2 tsp. herbes de Provence; 1/2 tsp. black pepper; 1 large onion, chopped; 2 stalks celery, chopped; 4 cloves garlic, minced; 1 can (14.5 oz.) fire-roasted diced tomatoes, drained; 1/2 cup dry white wine; 2 cans (15.5 oz. each) great Northern beans, rinsed; 1 cup fresh sourdough bread crumbs; 1/4 cup KRAFT Grated Parmesan Cheese; 1 Tbsp. olive oil

Servings: persons

4 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, cut into 1-inch pieces
1/2 lb. hot Italian sausage links, casings removed, cut into 3/4-inch-thick slices
1 lb. boneless pork shoulder, cut into 1-1/2-inch chunks
2 tsp. herbes de Provence
1/2 tsp. black pepper
1 large onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 can (14.5 oz.) fire-roasted diced tomatoes, drained
1/2 cup dry white wine
2 cans (15.5 oz. each) great Northern beans, rinsed
1 cup fresh sourdough bread crumbs
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. olive oil

1
Cook bacon in Dutch oven or large deep skillet on medium heat until crisp.
2
Remove bacon from skillet with slotted spoon; drain on paper towels.
3
Pour drippings into small bowl.
4
Return 1 Tbsp.
5
drippings to pan.
6
Add sausage; cook 6 to 8 min.
7
or until evenly browned, stirring frequently.
8
Transfer to large bowl, reserving drippings in pan.
9
Toss pork chunks with herbs and pepper.
10
Add to drippings; cook 6 to 8 min.
11
or until evenly browned, stirring occasionally.
12
Transfer to bowl with sausage.
13
Add 1 Tbsp.
14
of the reserved bacon drippings to pan.
15
Add onions, celery and garlic; cook 5 min., stirring frequently to scrape browned bits from bottom of pan.
16
Stir in tomatoes and wine; bring to boil on high heat.
17
Return pork chunks, sausage mixture and reserved bacon to skillet; cover.
18
Simmer on low heat 1 hour to 1 hour 15 min.
19
or until pork chunks are tender.
20
Remove from heat.
21
Stir in beans.
22
Spoon into 2-qt.
23
casserole.
24
Heat oven to 350 degrees F. Mix bread crumbs, Parmesan and oil; sprinkle over casserole.
25
Bake 25 to 30 min.
26
or until casserole is hot and bubbly and topping is golden brown.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, cut into 1-inch pieces, 1/2 lb. hot Italian sausage links, casings removed, cut into 3/4-inch-thick slices, 1 lb. boneless pork shoulder, cut into 1-1/2-inch chunks, 2 tsp. herbes de Provence, and more.

Yes, Pork Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions