Side Pannel
Two-Step Bean Cassoulet
Two-Step Bean Cassoulet
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Main Dish
Ingredients List
- 1 lb Dried Navy Beans
- 6 c Water
- 12 sl Bacon; Diced
- 1 lb Boneless Pork; Cut Into 1/2
- Inch Cubes
- 1 c Onion; Finely Chopped
- 2 lg Cloves Garlic; Minced
- 1 lg Bay Leaf
- 3/4 ts Dried Thyme Leaves; Crushed
- 1/2 ts Salt
- 1/8 ts Black Pepper
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.
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.
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