Pork cassoulet

Pork cassoulet

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(28 ratings)

Prep: 15 mins Cook: 2 hrs, 30 mins


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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  • 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)



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

  • 1 large onion, halved and sliced



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

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



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

  • handful of parsley, finely chopped



    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


  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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10th May, 2020
I’ve made this a couple of times and it’s delicious! I didn’t have lard the first time do I substituted coconut oil and it still worked really well!
16th Mar, 2019
Amazing! It's exactly as the recipe describes - very cheap and totally delicious, You could serve it at a dinner party and the guests would think you'd been prepping for hours. I used jalapeno sausages which added a little spice. The only changes I made were to leave out the fennel (husband hates it) and I thickened the sauce with flour and water after adding the beans. Served with crusty bread and green beans. Skeptical husband had 2 portions.
Mark Wbr
10th Sep, 2018
Trialled this recipe on some guinea pigs as I plan to use it with confit duck legs at a dinner party later in the year. Absolutely fantastic. I used Toulouse sausage and lardons for the park element - I used 1.5x the amount stated and thought it could have been more. I also put into a slow cooker for 5 hours once I'd sealed the meat and softened the veg etc., rather than use the oven. Whilst I didn't bother 'toasting' the breadcrumbs on top as they're there to add a bit of texture, buy the time they've absorbed any of the residual fat from the sealing process or the fat from the pork, they're going to be soft anyway, so added them merely to adsorb some of that fat. Really easy to do for a large quantity of people, fabulous flavour, economical and v easy - a real crowd pleaser.
Penny D
4th Feb, 2018
Absolutely delicious and will become a firm favourite. I doubled up on everything, served four and there wasn't a lot left! I used chorizo instead of ordinary sausage and that worked well. The only slight disappointment was that the breadcrumbs didn't really form a crust - they just kind of sank - but it made no difference to a fabulous and very economical meal.
23rd Sep, 2017
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??
3rd Mar, 2018
I think they mean the top grill of the oven so that it will just brown the bread crumbs on top.
19th Jul, 2017
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!
12th Jan, 2017
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!
9th Dec, 2016
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.
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.


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cookey1's picture
21st Feb, 2020
This is an excellent recipe as it is, however my husband isn’t a big fan of the strong flavours of a Toulouse sausage so the second time I made it I replaced them with good quality Lincolnshire which worked well. I also leave the lid on for the whole cooking time as he also likes a looser sauce, then I brown under the grill
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