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Two-step bean cassoulet
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| Artist: |
_ |
| Categories: |
Entrees, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Dried Navy Beans | | 6
| cup | Water | | 12
| slice | Bacon, Diced | | 1
| lbs | Boneless Pork, Cut Into ?/td> | | | Inch Cubes | | 1
| cup | Onion, Finely Chopped | | 2
| large | Cloves Garlic, Minced | | 1
| large | Bay Leaf | | 3/4
| tsp | Dried Thyme Leaves, Crushed | | 1/2
| tsp | Salt | | 1/8
| tsp | Black Pepper |
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Procedures:
| 1 | Wash the navy beans thoroughly. | | 2 | Soak overnight in the eater in a 3 ?quart slow cooker. | | 3 | The next day, cover and cook the beans (on the high setting) for 3 hours or until tender. | | 4 | Drain the beans, reserving 2 cups of the cooking liquid. | | 5 | Meanwhile, fry the bacon in a 10-inch skillet, over medium heat, 5 minutes or until crisp. | | 6 | Remove with a slotted spoon and drain on paper towels. | | 7 | Brown the pork cubes in the pan drippings for 5 minutes. | | 8 | Combine the beans, bacon, pork, 2 cups reserved bean liquid, onion, garlic, bay leaf, thyme, and salt and pepper in the slow cooker. | | 9 | Cover and cook on low setting for 5 hours or until the pork is tender. |
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