Two-step Bean Cassoulet Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Dried Navy Beans,
6 cup: Water,
12 slice: Bacon, Diced
1 lbs: Boneless Pork, Cut Into 1/2
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,
Directions:
Wash the navy beans thoroughly. Soak overnight in the eater in a 3
1/2 quart slow cooker. The next day, cover and cook the beans (on
the high setting) for 3 hours or until tender. Drain the beans,
reserving 2 cups of the cooking liquid. Meanwhile, fry the bacon in
a 10-inch skillet, over medium heat, 5 minutes or until crisp. Remove
with a slotted spoon and drain on paper towels. Brown the pork cubes
in the pan drippings for 5 minutes. Combine the beans, bacon, pork,
2 cups reserved bean liquid, onion, garlic, bay leaf, thyme, and salt
and pepper in the slow cooker. Cover and cook on low setting for 5
hours or until the pork is tender.
Source from luhu.jp
1/2 quart slow cooker. The next day, cover and cook the beans (on
the high setting) for 3 hours or until tender. Drain the beans,
reserving 2 cups of the cooking liquid. Meanwhile, fry the bacon in
a 10-inch skillet, over medium heat, 5 minutes or until crisp. Remove
with a slotted spoon and drain on paper towels. Brown the pork cubes
in the pan drippings for 5 minutes. Combine the beans, bacon, pork,
2 cups reserved bean liquid, onion, garlic, bay leaf, thyme, and salt
and pepper in the slow cooker. Cover and cook on low setting for 5
hours or until the pork is tender.
Source from luhu.jp