Smoked Sausage Cassoulet

 

Yield:

8 servings (serving size: 1 cup cassoulet, 1 teaspoon cheese, and 1 teaspoon parsley)

 

Ingredients

2 bacon slices

2 cups chopped onion

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

3 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 (14.5-ounce) cans diced tomatoes, drained

2 (15-ounce) cans Great Northern beans, rinsed and drained

1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes

1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes

8 teaspoons finely shredded fresh Parmesan cheese

8 teaspoons chopped fresh flat-leaf parsley

Preparation

1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.
2. Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.