Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at 5 p.m on Tuesday, Feb. 28.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from Feb. 10.
Country Pork Cassoulet
Provided by Lepp Farm Market
This simplified version of a traditional French cassoulet comes together in only a few hours, most of which is spent braising the meat in the oven. Don’t skimp on the fresh thyme; it adds the decidedly French flavour to this hearty dish. Like most slow-simmered meals, it tastes better the second day and begs for a crusty baguette to soak up all those delicious juices. A hearty winter comfort food meal perfect for guests or sharing with a friend in need!
Ingredients:
2-3 lbs Lepp’s boneless pork butt, cut into large chunks, approx. 2 inches
2 medium onions
2 garlic cloves (minced) and 1 whole clove
2 sprigs fresh thyme, plus 2 tbsp. thyme leaves
5-6 slices thick cut Lepp’s double smoked bacon, cut into ½” pieces, about ¼ lb. (Ask our friendly deli team to thick-cut slices for you.)
¼ large or ½ small ring Lepp’s Smoked Farmer Sausage, cut into ½” pieces
2 stalks celery
1 medium carrot
Kosher salt and freshly ground black pepper to taste
Note: Since both bacon and sausage are salty meats, taste and add salt in small amounts.
1 L of Lepp’s Chicken Broth
1 cup white wine
1 (14 oz) can diced tomatoes, with juice
2 bay leaves
2 (14 oz) cans white beans, drained and rinsed
2 tbsp olive oil
1 cup coarse bread crumbs
2 tbsp chopped parsley
METHOD:
Preheat oven to 375 degrees F.
Place the pork butt chunks in a heavy pot with half the onions (chopped), half the minced garlic, and the thyme sprigs. Cover with a lid or foil and bake for 1 -1 ½ hours.
Discard thyme sprigs and turn the oven temperature down to 300 degrees.
Meanwhile, in a deep frying pan, fry the bacon.
Once the bacon starts to brown, add the celery, carrots, salt, pepper, thyme leaves, farmer sausage, and the remaining onions (chopped) and garlic (minced and whole) and cook until vegetables have softened, about 5 more minutes.
Add broth, wine, tomatoes, bay leaves, and beans and bring to a simmer. Stir, and add to pot.
In a small bowl, mix the olive oil, bread crumbs, and parsley. Spread over the cassoulet and bake for 1 ½ hours, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
