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white bean cassoulet with pork & lentils

white bean cassoulet with pork & lentils

Based on a recipe from the Good Housekeeping Test Kitchens

A rich, slow-cooked casserole originating in the south of France.

Servings 4 to 6 generous servings
Author Rosemary Stelmach

Ingredients

  • 2 cups chicken broth or stock
  • 1/2 cup dry white wine
  • 3 tablespoons tomato paste
  • 8 garlic cloves, peeled & smashed
  • 2 medium shallots, chopped (or 1 medium onion, chopped)
  • 1 (14.5 ounce) can petite diced tomatoes, drained
  • 2 pounds lean pork butt, trimmed & cut into 1 1/2" pieces (about 1 1/4 pounds, after trimming)
  • 4 ounces thick cut bacon, cooked crisp & cut into 1" pieces
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary (optional)
  • 1/2 cup dried brown lentils
  • 1 (15-ounce) can small white beans, rinsed & drained
  • chopped fresh parsley, for garnish (optional)

Instructions

  1. In 5- to 6-quart slow cooker, whisk together chicken broth, white wine. and tomato paste. Add garlic, shallot, and tomatoes and mix to combine. Fold in pork, bacon, and fresh herbs.

  2. Cook, covered, until pork easily pulls apart, 5 to 6 hours on the High Setting or 7 to 8 hours on the Low Setting.

  3. About an hour before serving, discard the herb sprigs, then gently stir in the lentils. With the slow cooker set on High, cover and continue cooking until lentils are just tender, about 1 hour.

  4. Gently fold in the white beans and cook until heated through, about 3 minutes. Garnish with chopped fresh parsley and serve with crusty bread, if desired.