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Piggy Bank Cassoulet Recipe
|White beans||1 Pound, dried (500 Gram)|
|Water||2 Liter (8 Cup)|
|Pork shoulder butt||1 Pound (500 Gram)|
|Margarine||15 Milliliter (1 Tablespoon)|
|Onions||2 Medium, chopped|
|Tomato||1 Medium, seeded and chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chopped celery||15 Milliliter (1 Tablespoon)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Pork sausages||4 , cooked and sliced|
Serving size: Complete recipe
Calories 3756 Calories from Fat 1499
% Daily Value*
Total Fat 167 g256.8%
Saturated Fat 60.4 g302%
Trans Fat 0.5 g
Cholesterol 619.8 mg
Sodium 4157.8 mg173.2%
Total Carbohydrates 330 g110%
Dietary Fiber 81.5 g325.9%
Sugars 35.5 g
Protein 242 g484.4%
Vitamin A 52.1% Vitamin C 99.7%
Calcium 143.4% Iron 321.9%
*Based on a 2000 Calorie diet
Drain and combine with water in a large kettle.
Bring to boil and cover.
Boil 2 minutes, remove from heat, and let stand 1 hour.
Drain and reserve liquid from beans.
Cut pork into bite size cubes.
Melt margarine in a heavy deep pot.
Saute pork until browned.
Add chopped onion.
Cook and stir about 2 minutes.
Add beans, 4 cups (1 L) bean liquid, and the remaining ingredients.
Cover, turn heat low and simmer 2'A hours or until beans are tender.
Add more bean liquid or boiling water during cooking if beans begin to dry out.
If you prefer, bake the bean mixture in a covered casserole or bean pot at 300F (150C) for about 3 hours until beans are tender.