St. Clement Vineyards Merlot Cassoulet

• 1 Tbl Olive Oil
• 8 oz Kielbasa Sausage, cut into 1/2 diagonal slices
• 4 lean boneless pork chops
• 2 large onions, sliced (approx. 2 1/2 cups)
• 4 to 6 cloves of garlic, crushed
• 1 28 oz can whole plum tomatoes, drained and chopped
• 1/2 bottle of St. Clement Napa Valley Merlot
• 5 Tbls chopped fresh parsley
• 1 bay leaf
• 3/4 tsp dried rosemary leaves
• 3/4 tsp dried thyme leaves
• 1/2 tsp freshly ground black pepper
• 2 15 oz cans white kidney beans, rinsed and drained
• Salt, to taste

Heat oven to 300°. In 12-inch ovenproof skillet or 4 quart flameproof casserole over medium-high heat, heat oil; add sausage slices; cook 2 to 3 minutes on each side until browned. Using slotted spoon, remove to paper towels to drain. To drippings in skillet add pork chops. Cook 2 minutes, remove to plate. Add onions and garlic to the skillet; cook about 5 minutes, stirring frequently until onions are softened.

Stir in wine, tomatoes, 4 tablespoons parsley, bay leaf, rosemary, thyme and pepper; bring to a boil. Return meats to skillet along with beans, stirring to mix well – remove from heat. Bake, loosely covered with foil, 1 hour. Remove foil, bake uncovered 30 minutes longer until bubbly and meats are cooked through. Remove bay leaf, stir in salt. Before serving, sprinkle with additional 1 tablespoon chopped parsley, if desired.

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