Before we get another crock pot recipe under our belts, I want to acknowledge that today is National Pistachio Day!
Yes, another one of those pointless “holidays” but seeing how pistachios are one of my favorite foods, I’m okay with it.
Here are a few fun facts about pistachios:
1. Pistachios are actually seeds, not nuts, and they grow on trees in big grape-like clusters.
2. A pistachio grows so quickly that it breaks its outer shell making it easier for us to open.
3. Pistachios are harvested by shaking the trees until the clusters fall down.
4. One serving of pistachios contains 3 grams of fiber. In comparison, you would have to eat 2 plums or 1 cup of strawberries to get the same amount.
5. Pistachios and almonds are the only nuts mentioned in the Bible and humans have been eating them for over 9,000 years.
Let’s celebrate with a handful of these little green
Smoked Sausage Cassoulet
Moving on to today’s featured recipe.
I came across this recipe on the Cooking Light’s website and it immediately grabbed my attention. I love one-pot meals where multiple ingredients and flavors come together in a rich sauce.
A cassoulet by definition is a French stew-like dish with meat (usually pork) and beans cooked for a long period of time.
This cassoulet has rich, smoky flavors from the smoked sausage and bacon but still has a light feeling throughout thanks to the pork tenderloin, beans and tomatoes.
Finally, its garnished with a sprinkle of parsley and freshly grated Parmesan cheese.
Smoked Sausage Cassoulet
Slightly adapted from this Cooking Light recipe.
1 lb pork tenderloin
1 cup water
2 tbls homemade taco seasoning
2 bacon slices
1 large onion, chopped
1 tsp dried thyme
1/2 tsp dried rosemary
3 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
2 (14.5 ounce) cans of diced tomatoes, drained
1 (15 ounce) can of pinto beans, rinsed and drained
1/2 lb smoked turkey sausage, diced
Parmesan cheese, grated
Fresh parsley, chopped
1. Rub seasoning over pork. Place pork and water in the bottom of the crock pot and set on low for approximately 3 hours or until cooked through.
2. Meanwhile, cook bacon in a skillet until crispy. Remove and crumble. Add onion, thyme, rosemary and garlic to bacon drippings and saute for about 3 minutes. Stir in crumbled bacon, salt, pepper and tomatoes. Bring to a boil and then remove from heat.
3. When the pork is finished, remove and cut into small pieces (about 1/2 inch cubes). Pour out any remaining liquid.
4. Coarsely mash beans in a bowl and combine with pork, sausage, and tomato mixture in the crock pot. Cook on low for about 4 hours. Ladle into bowls and sprinkle with parsley and Parmesan cheese.