Email to Judy Garcia      

Rustic Meat and Bean Pot

Source of Recipe


http://www.foodtv.com






List of Ingredients



• 1 lb. sweet Italian sausage links
  
• 1 Tbsp. extra-virgin olive oil
  
• 1 slice bacon, chopped
  
• 1 lb. boneless, skinless chicken thighs
  
• 1 boneless 8 oz. pork loin chop
  
• 1 tsp. ground thyme or poultry seasoning (I used thyme)
  
• Coarse salt and black pepper
  
• 4 cloves garlic, crushed
  
• 1 med. carrot, chopped
  
• 1 med. onion, chopped
  
• 1 rib celery, chopped
  
• 1 bay leaf, fresh or dried
  
• 1/2 c. dry white wine
  
• 1 (15 oz.) can diced tomatoes in puree
  
• 2 cans cannellini beans, drained
  
• 1/2 loaf crusty baguette, split lengthwise
  
• 1 clove garlic, cracked
  
• Drizzle extra-virgin olive oil
  






Instructions



1. Brush sausage links with olive oil; pierce several times. Place sausages on a broiler pan and cook 6 inches from heat source 15 minutes, turning once.
   
   
2. Chop bacon and cut chicken and pork into bite-sized pieces.
   
   
3. Heat large skillet or pot over medium-high heat. Add olive oil, 1 turn around the pan, and chopped bacon. Cook bacon 1 minute, then add chicken and pork and brown cubes on all sides, 3 minutes. Season meats with thyme (or poultry seasoning), salt, and pepper, and add garlic, vegetables, and bay leaf to pot. Cook 5 minutes, stirring occasionally, then deglaze pan with the wine.
   
   
4. Slice sausages on an angle and add pieces to the pot on the stove. Stir in tomatoes and beans and heat them through. Adjust seasonings and remove pan from heat.
   
   
5. Broil the split baguette until golden. Rub bread with cracked garlic and drizzle with oil. Coarsely chop bread and scatter the chunks around the edge of the pan. Serve the cassoulet directly from the hot pot at the table.
   
   
6. Serves 4
   
   






Final Comments


Broiling the sausages set off the smoke alarm; make sure you do this in well-ventilated area.