Stove-Top White Bean Cassoulet

Ingredients

• 1 tbsp canola oil
• 2½ lb (1.25 kg) boneless pork shoulder roast, cut into 1 inch cubes
• 4 hot Italian sausages (about 100 g each), sliced (1 inch)
• 2 cups diced yellow onions
• 1 cup diced carrots
• 1 cup diced celery
• ½ cup white wine
• 1 can (5½ oz/156 mL) tomato paste
• 2 can (19 oz/540 mL each) white kidney beans, rinsed and drained
• 3 cups no-salt-added chicken broth
• 3 bay leaves
• 1 tbsp chopped fresh thyme leaves or 1 tsp dried thyme, crumbled
• 1 tsp salt
• 1 tsp freshly ground pepper
• Italian Parsley, optional*

Directions

1. Heat oil in a Dutch oven over medium heat. Sear pork in batches until browned on all sides, about 4 minutes. Remove from pan; set aside.
2. Add sausages and cook until and browned and cooked through, about 4 minutes. Remove and set aside with pork.
3. Sauté onions, carrots and celery until softened, about 3 minutes. Pour in wine and simmer, loosening browned bits, until almost fully reduced, about 3 minutes. Add tomato paste, stirring for about 2 minutes. Add browned pork, cooked sausages, beans, broth, bay leaves, thyme, salt and pepper. Bring to boil. Reduce heat to a gentle simmer and cover. Cook, stirring occasionally, until pork is tender, about 1 hour. Discard bay leaves. Garnish with parsley.