Pork and Cranberry Cassoulet

• 2 lbs boneless pork butt
• 1 tablespoon canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 (9 1/2 ounce) can cranberry juice concentrate, thawed plus
• 1 (9 1/2 ounce) can water
• 2 (19 ounce) cans white kidney beans, drained and rinsed
• 2 tablespoons tomato paste
• 1 tablespoon dry mustard
• 1 bay leaf
• 1 teaspoon thyme
• 1 cup fresh cranberries or 1 cup frozen cranberries, thawed
• salt and pepper

1. Preheat oven to 350 degrees.
2. Cut pork into 3/4 inch cubes.
3. In a large Dutch oven heat oil over medium heat, brown the pork and remove with slotted spoon.
4. Lightly saute the onions and garlic.
5. Return pork to Dutch Oven.
6. Add the cranberry juice concentrate and water to Dutch oven.
7. Bring to a boil, scraping up browned bits.
8. Add the white kidney beans, tomato paste, mustard, bay leaf and thyme, stir well.
9. Season with salt and pepper if using.
10. Cover and bake in preheated oven for 30 minutes.
11. Remove and stir in cranberries.
12. Return to oven and cook for another 30 minutes.
13. Serve.

pork butt, canola oil, onion, garlic, cranberry juice concentrate, water, white kidney beans, tomato paste, mustard, bay leaf, thyme, fresh cranberries, salt

Taken from www.food.com/recipe/pork-and-cranberry-cassoulet-217004 (may not work)