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Slow-Cooker Pork Cassoulet
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Prep Time:
30 minutes
Total Time:
8 hours 30 minutes
Try a savory French cassoulet with slow-cooked pork, beans, Muir Glen® tomatoes, and Progresso® chicken broth.
Ingredients:
  • 6 slices bacon
  • 2 pork tenderloins (1 lb each), cut into 1 1/2-inch pieces
  • 2 large onions, chopped (2 cups)
  • 3 cloves garlic, finely chopped
  • 3 cans (15.5 oz each) navy beans, drained, rinsed
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 cup Progresso™ chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh parsley
  • 3 teaspoons chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon butter or margarine
  • 1/2 cup Progresso™ panko crispy bread crumbs
  • 1 tablespoon red wine vinegar
Instructions:
  • Start by spraying a 5- to 6-quart slow cooker with cooking spray. Next, in a 12-inch nonstick skillet, cook bacon over medium heat until crisp. Crumble the bacon and place it into the slow cooker. Then, heat the drippings over medium-high heat. Add the pork slices and cook for 4 minutes, turning once, until browned. Place the pork in the slow cooker. In the same skillet, cook onions and garlic over medium-high heat for 5 minutes or until tender. Transfer the onion mixture into the slow cooker along with the beans, tomatoes, broth, wine, tomato paste, 1 tablespoon of parsley, 2 teaspoons of thyme, salt, and pepper.
  • Cover and let it cook on a Low heat setting for 8 hours. In a nonstick skillet, melt butter over medium-high heat. Add bread crumbs and cook until browned. Mix in the remaining 1 tablespoon of parsley and 1 teaspoon of thyme. Uncover the slow cooker, stir in vinegar, and sprinkle the bread crumb mixture over the cassoulet.

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