Monday, October 26, 2009
This is a meal that I make to use up leftover pork chops. Any pork will do. It's from a great cookbook called The Dinner Doctor by Anne Byrn (who also wrote The Cake Mix Doctor). Some of the recipes are heavy on cream soups, but most of them aren't, and the flavors really work well. Anne Byrn is great at modern, Southern food. Check her book out!
adapted from The Dinner Doctor by Anne Byrn
1/2 pound smoked sausage, such as kielbasa, cut on the diagonal into 1 inch slices--on sale buy one, get one free--approx $1
1/2 pound leftover cooked pork loin--on sale--$0.90
1 cup chopped onion--$0.30
2 cloves garlic, peeled and halved--pennies
2 cans Great Northern beans, undrained--use 1/2 lb dried--$0.50
1 can diced tomatoes with onions, celery, and green peppers--approx $0.80
1 T dry red wine--$0.12
1 bay leaf
5 to 6 fresh thyme sprigs--my garden is still producing. How is yours?
2 T olive oil--$0.20
1 1/2 cups coarse homemade bread crumbs
2 T chopped parsley
Cook sausage, pork, onion and garlic over medium heat until the sausage browns slightly. Pour in the beans, tomatoes, wine, and seasonings. Simmer 15-20 minutes, stirring occasionally. Meanwhile, brown the breadcrumbs and parsley in the olive oil over medium heat in a small skillet. Ladle the cassoulet into bowls, sprinkle some of the bread crumbs on top, and serve.
Serve with 1 pound asparagus--on sale--$1.99
Total cost for this meal--$5.81
Enjoy your $5 meal! This is one of our winter staples. What's not to love about beans? For more great ideas, check out $5dinners for lots of other peoples' take on their local sales flyers.