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Prep Time: Cook Time: Total Time:
Serves 4-6 people
1 lb. pork chops
1 onion
2 cloves garlic
2 cans pinto and/or kidney beans
3 tbsp flour
2 tbsp canola oil
1 tsp cumin
1 cup water
1 tbsp oregano
1 can chili
¼ tsp cinnamon
2 tsp hot sauce
salt to taste
1 bag frozen stir fry vegetables
3 dashes Worcestershire sauce
1 cup shredded Mexican cheese
1. Cut the pork chops, leaving the bones with a minimal amount of meat on them and the rest of the meat in bite-sized pieces.
2. Chop an onion into small pieces. Chop fine a couple of garlic cloves. Set aside.
3. Drain the liquid out of two cans of kidney or/and pinto beans, saving the liquid in a bowl. Keep the beans in the cans for now.
4. Drop the meat and bones in a plastic bag and add flour. Twist the neck of the bag shut and hold it closed, turn the bag over and tumble the meat until it's all evenly coated in flour.
5. Heat a heavy pot on the stove until a drop of water sizzles and skips when dropped into the pot. Add canola oil to the pot and swirl to oil the bottom and the lower sides. Drop the meat into the pot, shake once and don't stir for two minutes. Then stir thoroughly and leave the meat alone to brown on the other sides.
6. Turn the heat down to medium. Add the chopped onion and garlic, and powdered cumin, to the pot, stir to mix well. Add a cup of water, stir well to loosen all the crackling brown bits stuck to the pot. Add dried oregano. Stir to mix. Let it cook for 10 minutes on medium-low heat so that it is barely bubbling.
7. Turn the heat back up to high. Add the canned beans and the can of chili. Add cinnamon, hot sauce or spicy hot seasoning, and Worcestershire. Stir well to mix. Taste the liquid and adjust seasonings for salt and spiciness. If needed, add enough of the thick liquid from the beans to bring the liquid almost up to the level of solid ingredients.
8. When the mixture is bubbling, remove from the heat, stir in your frozen vegetables. Heat your oven to 350°F. Now, pour the food out of the pot and into your casserole or baking dish, and sprinkle with cheese. Bake for an hour.
Note: This recipe was given to me by Jim Gordon. I only changed a couple things, such as adding cheese and upping the amount of hot sauce. All credit goes to Jim.
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Ranch Cookhouse Cassoulet
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Category: Recipes
Prep Time: Cook Time: Total Time:
Serves 4-6 people
1 lb. pork chops
1 onion
2 cloves garlic
2 cans pinto and/or kidney beans
3 tbsp flour
2 tbsp canola oil
1 tsp cumin
1 cup water
1 tbsp oregano
1 can chili
¼ tsp cinnamon
2 tsp hot sauce
salt to taste
1 bag frozen stir fry vegetables
3 dashes Worcestershire sauce
1 cup shredded Mexican cheese
1. Cut the pork chops, leaving the bones with a minimal amount of meat on them and the rest of the meat in bite-sized pieces.
2. Chop an onion into small pieces. Chop fine a couple of garlic cloves. Set aside.
3. Drain the liquid out of two cans of kidney or/and pinto beans, saving the liquid in a bowl. Keep the beans in the cans for now.
4. Drop the meat and bones in a plastic bag and add flour. Twist the neck of the bag shut and hold it closed, turn the bag over and tumble the meat until it's all evenly coated in flour.
5. Heat a heavy pot on the stove until a drop of water sizzles and skips when dropped into the pot. Add canola oil to the pot and swirl to oil the bottom and the lower sides. Drop the meat into the pot, shake once and don't stir for two minutes. Then stir thoroughly and leave the meat alone to brown on the other sides.
6. Turn the heat down to medium. Add the chopped onion and garlic, and powdered cumin, to the pot, stir to mix well. Add a cup of water, stir well to loosen all the crackling brown bits stuck to the pot. Add dried oregano. Stir to mix. Let it cook for 10 minutes on medium-low heat so that it is barely bubbling.
7. Turn the heat back up to high. Add the canned beans and the can of chili. Add cinnamon, hot sauce or spicy hot seasoning, and Worcestershire. Stir well to mix. Taste the liquid and adjust seasonings for salt and spiciness. If needed, add enough of the thick liquid from the beans to bring the liquid almost up to the level of solid ingredients.
8. When the mixture is bubbling, remove from the heat, stir in your frozen vegetables. Heat your oven to 350°F. Now, pour the food out of the pot and into your casserole or baking dish, and sprinkle with cheese. Bake for an hour.
Note: This recipe was given to me by Jim Gordon. I only changed a couple things, such as adding cheese and upping the amount of hot sauce. All credit goes to Jim.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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