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Cassoulet Makes: 8 servings, about 11/4 cups each Active time: 1 hour 5 minutes | Total: 4 hours 20 minutes To make ahead: Prepare through Step 6 and freeze airtight for up to 3 months (or refrigerate for up to 3 days). Defrost overnight in the refrigerator and reheat on the stovetop or in the microwave. Prepare topping (Step 7) just before serving. Heart Health Diabetes Weight Loss Gluten Free Pork butt (or shoulder) is usually sold as a larger cut of meat, but if you ask at the butcher counter, it’s easy to get a smaller piece for this recipe. 1 pound dry small white beans (about 2 cups), rinsed 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 8 ounces pork butt or shoulder, trimmed and cut into 1-inch pieces 1 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided 3 tablespoons extra-virgin olive oil, divided 8 ounces turkey kielbasa, cut into 1-inch pieces 1 large onion, finely diced 2 stalks celery, finely diced 2 medium carrots, finely diced 1 tablespoon tomato paste 4 cloves garlic, chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried 1 tablespoon chopped fresh rosemary or 1 teaspoon dried 1 bay leaf 1 cup dry white wine 31/2 cups water 2 cups fresh coarse breadcrumbs (see Tip), preferably whole wheat 1/2 cup chopped fresh parsley 1. Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. 2. Preheat oven to 325°F. 3. Sprinkle chicken and pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a Dutch oven over medium heat.

Add the chicken and cook, stirring occasionally, until browned, 6 to 8 minutes. Transfer to a plate. Add the pork and kielbasa. Cook, stirring occasionally, until browned, 6 to 8 minutes. Transfer to the plate. 4. Add 1 tablespoon oil, onion, celery and carrots to the pot; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring, for 2 minutes. Stir in garlic, thyme, rosemary and bay leaf; cook for 30 seconds. Add wine and increase heat to high. Cook, stirring, until the wine is mostly evaporated, 4 to 6 minutes. Pour in water. Drain the beans and add to the pot; bring to a boil. Return the chicken, pork and kielbasa to the pot. 5. Cover the pot and bake until the beans are tender, 2 to 21/4 hours. Remove from the oven and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; let stand for 15 minutes. 6. Just before serving, make crispy breadcrumb topping. Heat the remaining 2 tablespoons oil in a medium skillet over medium heat. Add breadcrumbs and cook, stirring occasionally, until golden and crispy, about 5 minutes. Stir in parsley. Top each serving with about 1/4 cup of the crispy breadcrumbs.