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Outpost Natural Foods exists so that our owners have a healthy, diverse, and sustainable community. We will accomplish this while maintaining the long-term strength of the cooperative.
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11:00 am - 1:00 pm Mequon Outpost Community Room
6:30 pm - 8:30 pm Schlitz Audubon Nature Center
12:00 pm - 4:00 pm Riveredge Nature Center, Newburg, WI
2-3 smoky bacon slices
2 medium or 1 large onion, chopped (about 2 cups)
1 teaspoon dried thyme or 2 teaspoons fresh
½ teaspoon dried rosemary or 1 teaspoon fresh
3 garlic cloves, minced
¼ cup dry red wine
½ teaspoon salt
½ teaspoon freshly ground black pepper
1, 28 oz. can diced fire-roasted tomatoes, drained. Reserve juices
2, 15 oz. cans Great Northern beans, rinsed and drained
1 pound lean boneless pork loin roast, or 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
12 oz. package of smoked kielbasa sausage or Spanish chorizo, cut into ½-inch cubes
Freshly grated Parmesan and chopped flat leaf parsley for garnish
1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan and sauté 3 minutes, or until tender. Deglaze pan with red wine, then add crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.
2. Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage or chicken; stir well. If the mixture seems dry, add the reserved tomato juices.
3. Place half of bean mixture in a 3½-quart slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on low in a slow cooker for 5 hours. This can also be cooked using a covered Dutch oven in a 325-degree oven for 90 minutes. Serve in bowls and garnish with Parmesan cheese and parsley. Serve with rice or crusty bread and sautéed greens for a complete meal.
Central Offices — 205 W. Highland Ave. STE 501, Milwaukee, WI 53203 — Phone (414) 431-3377 — Fax (414) 431-4522
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