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Friday, May 22

Pressure cooker cassoulet

Olive oil
2 tablespoons
Pork roast, boneless, cut into 1-inch chunks
2 pounds
Salt

Pepper, freshly ground

Cannellini beans, dried
2 cups
Beef broth
1 cup
Carrot, diced
2 medium
Celery, diced
2 stalk
Onion, diced
1 small
Thyme, dried
2 tablespoons
Garlic, minced
6 cloves
Croutons, herbed
2 cups
Gorgonzola, crumbed
1 cup
  1. In a large skillet, heat the oil over medium-high heat. 
  2. Season the pork, and then brown on all sides; transfer to the pressure cooker. 
  3. Add the beans, broth, carrot, celery, onion, thyme, and garlic. 
  4. Lock the lid, set to Stew, and cook for 35 minutes. 
  5. Spoon the cassoulet into large soup bowls, then top with croutons and cheese.

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