KitchenMagician's Recipe

PORK - COUNTRY CASSOULET

Category: Pork Casseroles

Makes 6 servings.

3/4 lb. dried navy beans
3 c. water
1 bay leaf
2 c. chicken broth
1/4 lb. bacon, diced
1 1/2 lb. pork butt, cut into 1 inch cubes
2 carrots, quartered
2 onions, quartered
1 c. canned diced tomatoes
1/4 c. coarsely chopped celery with leaves
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. dried marjoram leaves
1/2 tsp. sage
1 tsp. whole cloves
1/4 tsp. pepper
1/2 lb. smoked sausage, cut into 2-inch pieces
Minced fresh parsley

Sort beans and rinse with cold water. In a Dutch oven or soup kettle, combine the beans, water and bay leaf.
Bring to a boil; boil, uncovered, for 2 minutes.
Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Do not drain.
Stir in broth; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Meanwhile, in a small skillet, cook bacon over medium heat until crisp.
Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
In the same skillet, brown pork in reserved drippings on all sides; drain and set aside.
Preheat oven to 350F.
In a 3-quart baking dish or Dutch oven, combine beans with cooking liquid, bacon, carrots, onion, tomatoes, celery, garlic, salt, marjoram, sage and pepper.
Place whole cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to bean mixture; top with pork.
Cover and bake at 350F for 60 minutes. Uncover; add sausage.
Bake 30 to 35 minutes longer, or until beans are tender.
Discard bay leaf and spice bag. Garnish with parsley.