This dish has a nice tomato base flavor and the homemade croutons on top are must – they add a TON of flavor. This is a comfort food dish and only takes 2 to 4 hours in the crock pot, which makes it an easier last minute dinner choice. Save this one for a rainy day and pair it with a nice leafy green side salad. Enjoy!
Serves: 6 | Serving Size: 1/6 of dish
Ingredients:
- 10 ounces parsnips – peeled and cut into bite size pieces
- 2.5 cups baby carrots – cut into bite size pieces
- 2 yellow onions – diced
- 2 slices of bacon – diced
- 6 ounces tomato paste
- 1 tablespoon garlic cloves – minced
- 2 – 15oz cans cannellini beans (white kidney beans) – rinsed
- 1 can crushed tomatoes
- 1/4 cup sherry
- 3 tablespoons minced fresh oregano
- salt and pepper
- 1 1/2 pounds boneless country style pork ribs – cut into bite size chunks
- 1 – 12 inch baguette – cut into 1/2 inch pieces
- 2 tablespoons olive oil
Directions:
- Turn slow cooker onto skillet setting, high temperature (or use skillet on stove top), add parsnips, carrots, onions, bacon, tomato paste and garlic and cook until vegetables are softened.
- Mash one can of beans until smooth, transfer to slow cooker. Stir in remaining beans, tomatoes, sherry, 1 tablespoon oregano and 1/2 teaspoon salt. Stir in pork. Cook covered until pork is tender, about 2 to 4 hours on low.
- Before serving, prepare croutons by adjusting oven rack to middle position and heating to 450*F. Arrange bread on rimmed baking sheet in a single layer and bake until browned and crisp – about 10 minutes – stirring half way through. Toss croutons with remaining oregano and season with salt and pepper to taste.
- Serve casserole in bowl topped with croutons, enjoy!
Adopted from: America’s Test Kitchen. “Rustic Pork and White Bean Casserole.” Healthy Slow cooker Revolution. Brookline: American Test Kitchen, 2015. 170-71. Print.
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