It is a cold day in the Ozarks, and what could be better than cooking? Sonja was ripping apart my cabinet that has my recipes and threw out at me an old magazine. What a treasure! My Wegmans recipe magazine from 2003. I have never cooked a cassoulet, but when I read the ingredient list I knew it was karma.
This is a simple recipe to make and it is all in one pot! a definite bonus.
- 3 to 4 lbs. Circle B Ranch Pork Butt
- 4 slices of Circle B Ranch Hickory Smoked Bacon
- 3 tablespoons olive oil
- 2 Medium cloves garlic, peeled and crushed
- 1 Medium Onion, diced
- 3 carrots diced
- 3 celery diced
- 1–24 oz jar of Marina’s Tomato Sauce
- 2 cans Cannellini Beans Rinsed
- 1 Can Red Kidney Beans Rinsed
- 1 cup white wine (do not substitute)
- 1 1/2 cups chicken broth
- 1 lb. Circle B Ranch Sweet Italian or Hot Italian Sausage
- Preheat oven to 350 degrees. Coat the pork butt evenly on all sides with flour and pat off excess. Heat olive oil in large braising pan over Medium heat.
- Add the pork butt and brown on all sides. Reduce the heat to Medium low and add garlic, onion, celery and carrots. Cook 2-3 minutes.
- Deglaze pan with white wine and cook until syrupy. Add the jar of Marina’s Tomato Sauce and beans. Bring to a simmer and add the chicken broth.
- Return the pork shoulder to the pan and top the meat with the bacon and thyme. Cover, place in the top rack of the oven and Braise for 3 hours.
- Add the sausage and Braise for about 30 minutes longer. Leave the lid off so that the bacon will crisp up.
- I think this recipe is best made the day before. Let it cool, cover and put in the refrigerator over night. I cut the roast in half and froze it with the beans. Everyone knows that I am all for cooking in advance and freezing meals for your family. It is always so nice to have a dinner ready to to in the freezer. Enjoy!