This simplified version of the classic French cassoulet features pork instead of duck. Roasted cumin adds toasty spice flavors.
15m
PREP TIME
1hr
COOK TIME
438
CALORIES
14
INGREDIENTS
Servings: 6 (1 cup)
Ingredients
- Step1
- 6 slices bacon
- 1/4 cup flour
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 2 pounds boneless pork shoulder, well trimmed, cut into 1-inch chunks
- 1 large onion, chopped
- 2 teaspoons minced garlic
- 2 tablespoons McCormick Gourmet™ Organic Roasted Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1 tablespoon tomato paste
- 2 cups chicken stock
- 1 can (15 1/2 ounces) chickpeas, (garbanzo beans), drained and rinsed
- 2 cups coarse bread crumbs
- 2 tablespoons butter, melted
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
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