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This simplified version of the classic French cassoulet features pork instead of duck. Roasted cumin adds toasty spice flavors.
6 slices bacon
1/4 cup flour
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
2 pounds boneless pork shoulder, well trimmed, cut into 1-inch chunks
1 large onion, chopped
2 teaspoons minced garlic
2 tablespoons McCormick Gourmet™ Cumin, Roasted Ground
1 teaspoon McCormick Gourmet™ Thyme
1 tablespoon tomato paste
2 cups Kitchen Basics® Original Chicken Stock
1 can (15 1/2 ounces) chickpeas, (garbanzo beans), drained and rinsed
2 cups coarse bread crumbs
2 tablespoons butter, melted
Preheat oven to 350°F. Cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Crumble bacon into 1/2-inch pieces. Set aside. Mix flour, sea salt and pepper in shallow dish. Coat pork evenly in flour mixture.
Stir pork, onion and garlic into drippings in skillet. Cook and stir on medium heat 7 minutes or until pork is browned and onion is softened. Remove pork mixture. Add cumin, thyme and tomato paste to skillet; cook and stir 30 seconds or until fragrant. Stir in stock and chickpeas. Bring to boil. Reduce heat to low; simmer 5 minutes. Stir in pork mixture and bacon. Spoon into shallow 2-quart baking dish. Cover with foil.
Bake 30 minutes. Meanwhile, toss bread crumbs with melted butter in medium bowl. Remove foil from baking dish. Sprinkle top evenly with bread crumb mixture. Bake, uncovered, 5 to 10 minutes longer or until bread crumbs are lightly browned.
To make bread crumbs: Place 4 slices bread in bowl of food processor; cover. Pulse until bread is just coarse crumbs.
(Amount per serving)