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Slow-Cooker Rustic Pork and White Bean Casserole

By Meaghen Walsh

Published on September 22, 2016

Time

6 to 8 hours on low or 4 to 6 hours on high

Yield

Serves 6

Slow-Cooker Rustic Pork and White Bean Casserole

Ingredients

8 ounces parsnips, peeled and cut into ½-inch pieces4 carrots, peeled and cut into ½-inch pieces2 onions, chopped fine2 slices bacon, chopped fine3 tablespoons tomato paste 6 garlic cloves, minced2 (15-ounce) cans cannellini beans, rinsed1 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 pieces1 (12-inch) baguette, cut into ½-inch pieces2 tablespoons extra-virgin olive oil

Instructions

  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.
Slow-Cooker Rustic Pork and White Bean Casserole

Slow-Cooker Rustic Pork and White Bean Casserole

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By Meaghen Walsh
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Time

6 to 8 hours on low or 4 to 6 hours on high

Yield

Serves 6

Ingredients

8 ounces parsnips, peeled and cut into ½-inch pieces
4 carrots, peeled and cut into ½-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 ½-inch pieces
2 tablespoons extra-virgin olive oil

Ingredients

8 ounces parsnips, peeled and cut into ½-inch pieces
4 carrots, peeled and cut into ½-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 ½-inch pieces
2 tablespoons extra-virgin olive oil

Ingredients

8 ounces parsnips, peeled and cut into ½-inch pieces
4 carrots, peeled and cut into ½-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 ½-inch pieces
2 tablespoons extra-virgin olive oil

Why This Recipe Works

Inspired by the French classic cassoulet, we set out to create a healthy casserole in our slow cooker packed with vegetables and smoky pork flavor. For the meat we turned to easy-prep and lean boneless country-style pork ribs, cutting them into 1-inch pieces before adding them to the slow cooker. For smoky flavor, bacon was an easy choice, and we microwaved it along with the aromatics and vegetables. For the broth base, we liked a combination of crushed tomatoes and white wine. To ensure that everything was perfectly cooked, we microwaved chopped onions, carrots, and parsnips with plenty of garlic, as well as tomato paste for richness and body. To thicken the casserole, we mashed 1 can of beans to a paste before adding them to the slow cooker. The other can of beans was left whole and simmered along with the vegetables and the aromatics. The finishing touch to our rustic casserole was crusty toasted croutons made from a small baguette; chopped fresh oregano tossed with the croutons along with a little olive oil added a welcome peppery taste.

Instructions

  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.

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