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Pork Sausage Cassoulet

Pork Sausage Cassoulet

2 slices bacon
1 large onion, chopped
2 tsp Italian seasoning
4 cloves garlic, minced
sea salt, to taste
black pepper, to taste
1 14.5oz cans diced tomatoes (undrained)
2 cups white beans
1/2 lb boneless pork roast, trimmed and cut into small cubes
1/2 lb pork sausage, cut into small cubes
fresh parsley, minced, for garnish
2 handfuls fresh greens (collards, chard, spinach, arugula, etc.)

Cook bacon in a large skillet until crisp. Remove to a paper towel, leaving grease in skillet. Add onion, Italian seasoning and garlic to skillet. Cook on medium heat until soft. Crumble cooked bacon and add to skillet along with tomatoes. Season generously with salt and pepper and bring to a boil. Cook for 1 to 2 minutes then remove from heat. Meanwhile, put 1/2 of beans in a large bowl and mash with a potato masher. Add remaining beans, pork and sausage. Pour 1/2 of tomato mixture into a crock pot, then top with half of pork mixture. Repeat layers and put lid on crock pot. Cook for 5-6 hours on low. With 30 minutes remaining, add fresh greens and stir to combine. Serve garnished with minced parsley.

2-3 Servings

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