Home Cooking Recipes
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Pork Cassoulet
Chef:  Thelma Maxwell - Dodge City, KS          Category:  Main Dishes

Ingredients:
1 lb. dried pinto beans
6 cups water
1-1/2 teaspoons salt
2 cloves garlic, minced
2 carrots, diced
2 onions, sliced
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon thyme
3 slices salt pork or bacon, diced
1 pork steak
1 Polish ring sausage
1 cup celery, sliced
1 (8 oz.) can tomato sauce
1/2 cup dry white wine, optional
6 whole cloves, optional




Directions: Sort and wash beans, place in heavy kettle and add water. Bring to boil, remove from heat, let stand 1 hour covered. Add seasonings, salt pork, carrots and onions to beans. Cover, bring to boil, lower heat and simmer 1 hour. Add meats, celery, tomato sauce and wine. Simmer 1 hour or until meats are tender. Cut pork into cubes, skin and slice sausage. Remove bay leaf and cloves. Return meats to beans and simmer, uncovered, to thicken slightly. Serves 12 or more.

Notes: Ham my be used instead of the sausage.

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