Two-Step Bean Cassoulet Recipe

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Two-Step Bean Cassoulet Ingredients

1 lb dried navy beans
6 cup water
12 slice bacon, diced
1 lb boneless pork, cut into 1/2
1 inch cubes
1 cup onion, finely chopped
2 large cloves garlic, minced
1 large bay leaf
3/4 tsp dried thyme leaves, crushed
1/2 tsp salt
1/8 tsp black pepper

A Recipe for
Two-Step Bean Cassoulet

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

This is a recipe for Two-Step Bean Cassoulet from the recipe cookbook of Recipes-to-go (Bean)

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Two-Step Bean Cassoulet

Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

Two-Step Bean Cassoulet Directions

Wash the navy beans thoroughly. Soak overnight in the eater in a 3
1/2 quart slow cooker. The next day, cover and cook the beans (on
the high setting) for 3 hours or until tender. Drain the beans,
reserving 2 cups of the cooking liquid. Meanwhile, fry the bacon in
a 10-inch skillet, over medium heat, 5 minutes or until crisp. Remove
with a slotted spoon and drain on paper towels. Brown the pork cubes
in the pan drippings for 5 minutes. Combine the beans, bacon, pork,
2 cups reserved bean liquid, onion, garlic, bay leaf, thyme, and salt
and pepper in the slow cooker. Cover and cook on low setting for 5
hours or until the pork is tender.

Serves: 8

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Two-Step Bean Cassoulet Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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