Cassoulet

• Gluten free

• Meat

  • 1 1 lb. slab Bacon
  • 1 lb Italian sausage partially, cooked and sliced
  • 2 lb Pork shoulder

• Produce

  • 6 Carrots sliced into 1/2" pieces, medium
  • 2 lb Great northern beans
  • 1 Onion, large
  • 10 sprigs Parsley
  • 10 sprigs Thyme
  • 1 28 oz. can Tomatoes

• Canned Goods

  • 6 cups Vegetable broth

• Baking & Spices

  • 1 1/2 tsp Allspice
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Beer, Wine & Liquor

  • 2 cups Red wine

Found on ethnicspoon.com

Description

Ingredients

• 2 lbs. Great Northern Beans
• 6 cups Vegetable broth
• 2 cups of red wine
• 1 large onion cut into chunks
• 1 28 oz. can of crushed tomatoes
• 6 medium carrots sliced into ½ pieces
• 1 lb. Italian sausage partially cooked and sliced
• 2 lbs. pork shoulder cut into chunks
• 1 lb. slab bacon cut into chunks
• 10-12 sprigs of parsley
• 10-12 sprigs of thyme
• 1½ tsp. allspice
• 1 tsp. salt
• ½ tsp. pepper

Directions

• Preheat your oven to 250F.
• Tie the thyme and parsley sprigs with butchers twine. (This will be added to the casserole)
• Place all the cut meat in a large bowl and add the allspice, salt and pepper and coat well.
• Rinse the beans and place in a large pot with enough water to cover on medium heat. Simmer for about 20 minutes and drain.
• In a large oven safe casserole place the beans, vegetable broth, tomatoes, meats and tied herbs.
• Cover and cook for about two hours.
• Uncover and add the wine.
• Continue to cook for an additional hour or until the beans and meat are fork tender.