Autumn Cassoulet

Simple, honest food for a cool fall evening. This bean stew is hearty and flavorful. I love using smoked pork chops in a dish like this and they are easy to find in the supermarket this time of year.

Ingredients:

1 Tablespoon olive oil

½ of a medium onion, diced

2 stalks of celery, diced

1 carrot, diced

2 smoked pork chops, diced

2 chicken and apple sausages, diced

3 (15 ounce) cans great northern beans, drained and rinsed

1 (14.5 ounce) can diced tomatoes in tomato juice

2 cups vegetable stock

½ to 1 teaspoon garlic salt

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 bay leaf

Salt and pepper to taste

1 ¼ cup panko breadcrumbs

½ to 1 teaspoon kosher salt

1 ½ teaspoons dried thyme

4 Tablespoons (1/2 stick) butter, melted

Directions: Heat the oil in a large Dutch oven over medium heat and add the onion, celery and carrot. Cook, stirring often, until the veggies are soft and fragrant (about 5 minutes). Add in the diced pork chops and sausages and cook about 8 minutes or until the meat starts to brown.

Add in the beans, tomatoes, stock, garlic salt, thyme, marjoram, bay leaf and salt/pepper. Bring up to a boil and reduce to a simmer. Cover and cook for 1 hour on low heat, stirring occasionally.

Remove the cover and cook another 30 minutes.

Preheat the oven to 425 degrees F.

In a small bowl, combine the panko breadcrumbs with the salt and thyme. Stir in the melted butter.

Remove the cassoulet from the heat and uncover. Remove and discard the bay leaf. Sprinkle the breadcrumb mixture over the top and bake for 15 minutes or until the breadcrumbs start to brown.