Pork cassoulet

Pork cassoulet

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(8 ratings)

Prep: 15 mins Cook: 2 hrs, 30 mins

Easy

Serves 4

Perfect for using up stray bits and pieces from the fridge, this pork and bean stew is rich, warming and cheap to prepare

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal501
  • fat30g
  • saturates11g
  • carbs26g
  • sugars6g
  • fibre8g
  • protein28g
  • salt2.1g
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Ingredients

  • 4 tbsp fat (lard if you’re budgeting, goose or duck fat if you're not)
  • 350g assorted pork, diced (a mixture of bacon, sausage and diced pork works well)
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 large onion, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 10 fat garlic cloves, peeled
  • 1 carrot, thinly sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 2 tbsp red wine vinegar
  • 600ml stock
  • 1 tbsp tomato purée
  • 2 rosemary stalks, leaves picked and chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • handful of parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 400g can haricot or cannellini beans, drained
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • few tbsp fresh or dried breadcrumbs
  • drizzle of oil, whatever you have
  • crusty bread, to serve
  • green vegetables, to serve

Method

  1. Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.

  2. Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.

  3. Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.

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Comments, questions and tips

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Porswel
23rd Sep, 2017
2.55
The receipe directions are incorrect , No.3 why would you heat the grill for the fun of it only to put the dish back in the oven??
Lauraandchrislo...
19th Jul, 2017
5.05
I was really impressed with this dish, I used about 600g of meat though and wouldn't want to use any less than that. When I was cooking it I didn't think it was going to thicken up but it did and was beautiful. I used the breadcrumbs which didn't go soggy and added a really nice texture. I served with kale and French bread, lovely!
Katiewall30
12th Jan, 2017
5.05
I made this for tonight's family dinner. It was delicious and there was not a scrap left over! I added some chopped celery and just 4 cloves of garlic. I didn't have red wine vinegar so used 1tbsp of balsamic vinegar and 1 tbsp red wine which did the trick. I used a nice piece of pork loin which was so tender. Will definitely be doing this one again!
bri_lou
9th Dec, 2016
5.05
This is a firm family favourite, even my three year old (fussy eater) and five year old eat it. They think it's chicken. I've used different types of pork cuts including pork cheek which was on offer, I use my pressure cooker for recipes like this to save on time (adding the beans at the end) and I think the flavour is much better too. It freezes brilliantly, and is a good recipe for batch cooking.
justmrse
24th Sep, 2016
This was excellent. I had a large crowd so doubled ghe quantites. And i made it more like a casserole in that I did not do the last bit with the breadcrumbs. Instead I just served it with the green veg and home made cornbread. A huge success. Freezes well too.
katrinab101
16th Feb, 2016
5.05
Very tasty! Used a combination of pork tenderloin, bacon and sausages - probably double the meat - as we are five. Have two leftover portions. Added 2 tsps of smoked paprika too and a pack of mushrooms I had left in the fridge. Mushrooms went unnoticed by mushroom-disliking kids. ;)
lydpin
15th Aug, 2015
I used fillet of pork cut into small 4 cm chunks and some Spanish chourizo, didn't have haricot beans used red kidney beans instead, had no carrots so used celery, used only 3 cloves of garlic diced, this turned put really tasty despite the fact that I did not have all the ingredients and I reduced the quantity for 2, added some cayenne pepper too and didn't use breadcrumbs, served with crusty bread and broccoli, will cook again.
robertandalison
27th Feb, 2015
5.05
I used a mixture of sausages and some leftover duck I had (I know, not exactly on a budget!). It was hearty and delicious! Served with bread and broccoli, though it would have been filling enough without the bread. Good dish for kids too - easy to eat.
little willie
16th Feb, 2015
A very easy and lovely recipe. Added some smoked Paprika but that might just be me. Would recommend this to one and all.
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