Cassoulet, a hearty Southwestern French white bean and meat stew, offers a harmony of flavors. This 'quickie' version can be fixed for a weeknight supper. Serve with crusty French rolls and greens tossed with garlic vinaigrette.

Speedy Pork Cassoulet

3 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon vegetable oil
2 medium onions, chopped
2 cloves garlic, crushed
2 (15-ounce) cans great Northern beans, rinsed and drained
3/4 cup chicken broth
1/3 cup chopped sun-dried tomatoes packed in oil, drained
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped parsley
1/4 cup seasoned breadcrumbs

1. Heat oil in a deep saucepan over medium-high heat. Cook and stir onions and garlic until tender but not brown.
2. Add pork, cook and stir for 2 to 3 minutes or until lightly browned.
3. Stir in beans, broth, tomatoes, rosemary, thyme, salt and pepper. Bring to boiling; reduce heat, cover and simmer 10 minutes or just until pork is tender, stirring occasionally.
4. Spoon cassoulet into individual soup bowls. Sprinkle each serving with parsley and breadcrumbs

Serves 4.

Recipe and photograph provided courtesy of Pork, The Other White Meat.