Pork and Bean Cassoulet

Use any beans such as haricot beans, cannellini beans or black eyed beans for this tasty dish.

Pork and Bean Cassoulet

Ready for 4 hours slow-cooking
Servings:	Serves 4
Calories per serving:	541
Ready in:	4 hours 20 minutes
Prep. time:	20 minutes
Cook time:	4 hours
Difficulty:
Recipe author:	Chef
First published:	5th February 2013

Best recipe review Parp! 5/5 Very likely to cause Mel Brookes syndrome! Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons oil
• 1 onion, finely chopped
• 1 large carrot, diced
• 1 celery stick sliced
• 2 cloves garlic, crushed
• 400g tin chopped tomatoes
• 400g tin butter beans
• 400g tin flageolet beans
• 400g tin black-eyed beans
• 600ml chicken stock
• 1 bay leaf
• 4 bacon rashers, chopped
• 50g leftover roast pork
• Seasoning

Method

1. Heat the oil in a large pan. Add the bacon and cook until the bacon is lightly coloured. Add the onion, carrots, celery and garlic and continue to cook for about 5 minutes. Add the tinned tomatoes, drained beans, the stock, and bay leaf and season. Cover and simmer gently for about 30 minutes.
2. Add the pork and continue to cook for a further 20 minutes. Check the seasoning.

Serving suggestions

Serve in a bowl with lots of crusty bread.

Variations

Use any beans such as haricot, cannellini or black eyed.

I added a little grated ginger and a few teaspoons of paprika powder just for a little extra taste and colour.

Chef's notes

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