Cassoulet is a traditional meat stew, this Italy inspired recipe features the subtle tang of sausage and a herb broth. Allowing it to cook for a few hours will create melt in your mouth tender morsels. If desired you can cook this faster over a higher heat.
Full time 2 1/2 hours (45 minutes if at high heat he whole time)
1 lb. boneless pork ribs or loin, cut into 1/2" pieces
1 lb. Italian sausage, cut into 1/2" pieces
2 cups cannellini beans (or 15oz can)
2 cups diced tomatoes (or 15oz can)
2-3 cups chicken stock (or water)
2 tbsp dried minced onion
1 1/2 tbsp butter
1/2 tbsp minced garlic
1/2 tbsp dried parsley
1 tsp salt
1 tsp ground black pepper
1/2 tsp sage
1/2 tsp nutmeg
Over medium-high heat-melt butter and minced garlic in a Dutch oven or heavy bottom soup pot, just until garlic begins to soften.
Add diced pork and brown lightly on all sides for 2-3 minutes.
Add in sausage and brown lightly for 2-3 minutes.
Add in minced onion, parsley, salt, pepper, and nutmeg.
Stir lightly to coat meat.
Add in just enough stock (or water) to come up right to the top, not covering, the meat. Bring to a boil.
Reduce to low-simmer, add in cannellini beans and tomatoes, giving a quick stir.
Cover and cook for 2 hours.