Yield: 8 servings
serving size:
1 cup cassoulet
1 teaspoon cheese
1 teaspoon parsley
Ingredients
- 2 bacon slices
- 2 cups chopped onion
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 (14.5-ounce) cans diced tomatoes, drained
- 2 (15-ounce) cans Great Northern beans, rinsed and drained
- 1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes
- 1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes
- 8 teaspoons finely shredded fresh Parmesan cheese
- 8 teaspoons chopped fresh flat-leaf parsley
Directions
- Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.
- Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.
Nutritional Information
Amount per serving
- Calories 249
- Fat 7.6 g
- Saturated fat 2.7 g
- Protein 22.2 g
- Carbohydrate 23.8 g
- Fiber 4.6 g
- Cholesterol 48 mg
- Calcium 89 mg
Smartpoints: 6