Pork Cassoulet

Ingredients

• 4 slices oscar mayer butcher applewood bacon smoked thick cut cut into 1-inch pieces
• 0.5 tsp pepper black
• 1 lb boston butt pork shoulder boneless cut into 1-1/2-inch chunks
• 1 cup sourdough bread crumbs fresh
• 31 oz cannellini beans rinsed canned
• 14.5 oz canned tomatoes diced drained canned
• 2 stalks celery chopped
• 0.5 cup cooking wine dry white
• 4 cloves garlic minced
• 2 tsp herbs de provence 
• 0.5 lb mild sausage links to package directions and coin italian hot cut into 3/4-inch-thick slices
• 1 Tbsp olive oil 
• 1 large onion chopped
• 0.3 cup parmesan cheese grated kraft

Equipment

• bowl
• frying pan
• paper towels
• oven
• slotted spoon
• dutch oven

Directions

1. Cook bacon in Dutch oven or large deep skillet on medium heat until crisp.
2. Remove bacon from skillet with slotted spoon; drain on paper towels.
3. Pour drippings into small bowl. Return 1 Tbsp. drippings to pan.
4. Add sausage; cook 6 to 8 min. or until evenly browned, stirring frequently.
5. Transfer to large bowl, reserving drippings in pan. Toss pork chunks with herbs and pepper.
6. Add to drippings; cook 6 to 8 min. or until evenly browned, stirring occasionally.
7. Transfer to bowl with sausage.
8. Add 1 Tbsp. of the reserved bacon drippings to pan.
9. Add onions, celery and garlic; cook 5 min., stirring frequently to scrape browned bits from bottom of pan. Stir in tomatoes and wine; bring to boil on high heat. Return pork chunks, sausage mixture and reserved bacon to skillet; cover. Simmer on low heat 1 hour to 1 hour 15 min. or until pork chunks are tender.
10. Remove from heat. Stir in beans. Spoon into 2-qt. casserole.
11. Heat oven to 350F.
12. Mix bread crumbs, Parmesan and oil; sprinkle over casserole.
13. Bake 25 to 30 min. or until casserole is hot and bubbly and topping is golden brown.