Stove-Top White Bean Cassoulet | Blue Flame Kitchen

Ingredients

• 1 tbsp canola oil
• 2½ lb (1.25 kg) boneless pork shoulder roast, cut into 1 inch cubes
• 4 hot Italian sausages (about 100 g each), sliced (1 inch)
• 2 cups diced yellow onions
• 1 cup diced carrots
• 1 cup diced celery
• ½ cup white wine
• 1 can (5½ oz/156 mL) tomato paste
• 2 can (19 oz/540 mL each) white kidney beans, rinsed and drained
• 3 cups no-salt-added chicken broth
• 3 bay leaves
• 1 tbsp chopped fresh thyme leaves or 1 tsp dried thyme, crumbled
• 1 tsp salt
• 1 tsp freshly ground pepper
• Italian Parsley, optional*