Post by Deleted on Feb 24, 2017 17:14:46 GMT -5
Slow-Cooker Rustic Pork and White Bean Casserole
Ingredients
8
ounces parsnips, peeled and cut into 1/2-inch pieces
4
carrots, peeled and cut into 1/2-inch pieces
2
onions, chopped fine
2
slices bacon, chopped fine
3
tablespoons tomato paste
6
garlic cloves, minced
2
(15-ounce) cans cannellini beans, rinsed
1
cup canned crushed tomatoes
¼
cup dry white wine
3
tablespoons minced fresh oregano
Salt and pepper
1 ½
pounds boneless country-style pork ribs, trimmed of all visible fat and cut into 1-inch pieces
1
(12-inch) baguette, cut into 1/2-inch pieces
2
tablespoons extra-virgin olive oil
Instructions
SERVES 6
1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave parsnips, carrots, onions, bacon, tomato paste, and garlic in covered bowl until vegetables are softened, 8 to 10 minutes; transfer to slow cooker.
2. Mash half of beans in bowl with potato masher until smooth; transfer to slow cooker. Stir in remaining beans, tomatoes, wine, 1 tablespoon oregano, and 1/2 teaspoon salt, then stir in pork. Cover and cook until pork is tender, 2 to 4 hours on low.
3. Meanwhile, adjust oven rack to middle position and heat oven to 450 degrees. Arrange bread in single layer on rimmed baking sheet and bake until browned and crisp, about 10 minutes, stirring halfway through baking. Toss croutons with oil and remaining 2 tablespoons oregano and season with salt and pepper to taste.
4. Season filling with salt and pepper to taste. Top individual portions with croutons before serving
www.americastestkitchen.com/recipes/9220-slow-cooker-rustic-pork-and-white-bean-casserole?extcode=NSFB19ZZ&utm_source=facebook&utm_medium=photo&utm_content=slowcookcassoulet&utm_campaign=atkhealthyslowcooker
Ingredients
8
ounces parsnips, peeled and cut into 1/2-inch pieces
4
carrots, peeled and cut into 1/2-inch pieces
2
onions, chopped fine
2
slices bacon, chopped fine
3
tablespoons tomato paste
6
garlic cloves, minced
2
(15-ounce) cans cannellini beans, rinsed
1
cup canned crushed tomatoes
¼
cup dry white wine
3
tablespoons minced fresh oregano
Salt and pepper
1 ½
pounds boneless country-style pork ribs, trimmed of all visible fat and cut into 1-inch pieces
1
(12-inch) baguette, cut into 1/2-inch pieces
2
tablespoons extra-virgin olive oil
Instructions
SERVES 6
1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave parsnips, carrots, onions, bacon, tomato paste, and garlic in covered bowl until vegetables are softened, 8 to 10 minutes; transfer to slow cooker.
2. Mash half of beans in bowl with potato masher until smooth; transfer to slow cooker. Stir in remaining beans, tomatoes, wine, 1 tablespoon oregano, and 1/2 teaspoon salt, then stir in pork. Cover and cook until pork is tender, 2 to 4 hours on low.
3. Meanwhile, adjust oven rack to middle position and heat oven to 450 degrees. Arrange bread in single layer on rimmed baking sheet and bake until browned and crisp, about 10 minutes, stirring halfway through baking. Toss croutons with oil and remaining 2 tablespoons oregano and season with salt and pepper to taste.
4. Season filling with salt and pepper to taste. Top individual portions with croutons before serving
www.americastestkitchen.com/recipes/9220-slow-cooker-rustic-pork-and-white-bean-casserole?extcode=NSFB19ZZ&utm_source=facebook&utm_medium=photo&utm_content=slowcookcassoulet&utm_campaign=atkhealthyslowcooker