Smoked Sausage Cassoulet

D found this one.  There was a lot going on with the flavors but it was really good.  Would have again.

Smoked Sausage Cassoulet

Photo by ALB

This hearty soup is exploding with flavors. Meat lovers will crave this bacon-packed and sausage-enriched delight. For a thicker consistency, let the cassoulet stand 30 minutes before serving.

Yield: 8 servings (serving size: 1 cup cassoulet, 1 teaspoon cheese, and 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

Preparation
1. 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.

2. 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
Calories: 249; Calories from fat: 0.0%; Fat: 7.6g; Saturated fat: 2.7g; Monounsaturated fat: 3.2g; Polyunsaturated fat: 0.9g; Protein: 22.2g; Carbohydrate: 23.8g; Fiber: 4.6g; Cholesterol: 48mg; Iron: 2.9mg; Sodium: 627mg; Calcium: 89mg

Oxmoor House SEPTEMBER 2012