Pork Cassoulet

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rate/review

prep time

15 min

total time

1 hr 35 min

makes

4 servings, 2 cups (500 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided

1 lb. (450 g) stewing pork cubes

1/4 lb. (115 g) pork sausage, sliced

3 carrots, peeled, chopped

2 stalks celery, chopped

1 onion, chopped

1 clove garlic, minced

2 tsp. herbes de Provence

1/4 cup dry white wine

1 can (28 fl oz/ 796 mL) no-salt-added diced tomatoes, undrained

1 can (19 fl oz/ 540 mL) white kidney beans, rinsed

1/4 cup Oscar Mayer Real Bacon Bits

10 Ritz Crackers, coarsely crushed (about 1/3 cup)

1 Tbsp. minced fresh parsley

Make It

HEAT 2 Tbsp. dressing in Dutch oven or deep large skillet on medium-high heat. Add pork cubes and sausage; cook 5 to 7 min. or until meat is lightly browned, stirring frequently. Transfer meat to bowl.

ADD remaining dressing to Dutch oven. Add vegetables, garlic and herbes; cook 5 to 7 min. or until onions are crisp-tender, stirring frequently. Add wine; stir to scrape up browned bits from bottom of pan.

RETURN cooked meat to pan with tomatoes, beans and bacon; stir. Bring to boil; cover. Simmer on medium-low heat 45 min. to 1 hour or until pork cubes are tender, stirring occasionally. Top with cracker crumbs and parsley just before serving.