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pork tenderloin olive oil bacon chopped onion diced celery diced carrot dried Herbs de Provence tomato paste garlic cloves low sodium chicken stock canned white beans canned diced tomatoes Italian-style sausage links sliced baguette
Heat a skillet over medium-high heat with olive oil. Add the bacon and cook until crisp on both sides. Remove and drain on paper towels.
02
Season the pork generously with salt and pepper and cut into 8 pieces. Brown on all sides, working in batches if necessary, and transfer to a platter and set aside.
Add the onions, celery, and carrots to the skillet, along with 1 tsp salt, and cook until golden and softened. Stir in the tomato paste, tomatoes, beans, broth, and herbs de Provence. Transfer to the slow cooker insert.
04
Stir in the pork, and sausage, cover and cook on LOW until the pork pulls apart easily with a fork, 6 to 8 hours, or on HIGH for 4 to 5 hours.
Slice a baguette into individual slices and brush with olive oil. Toast in the oven until crispy and set aside to garnish each serving.
06
To serve, let the cassoulet stand at room temperature for 20 minutes. Sprinkle each serving with reserved bacon, sea salt, and fresh chopped parsley.
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