Pork and cannellini bean cassoulet recipe
A French classic, this rich stew makes use of soft, tender pork and fibre-packed beans brought together in a cider and stock sauce, all ready in under an hour. Serve with buttery mash and a side of steamed green veg for a helping of plant points with this satisfying dinner.
See method- Serves 4
- 10mins to prepare and 1hr 45mins to cook
- 655 calories / serving
- Dairy-free
Ingredients
- 500g pork fillet
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, peeled and well crushed
- 3 carrots, diced
- 400g cannellini beans, drained and rinsed
- 250ml dry cider
- 250ml pork or chicken stock
- 1 bay leaf
- 1 small cooking apple
- 2tsp dried thyme
- salt
- freshly ground black pepper
- 1 good handful fresh chopped parsley
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Shop ingredientsEach serving contains
- Energy
- 2735kJ 655.0kcal
- Fat
- 36g
- Saturates
- 14g
- Salt
- 0.8g
- Sugars
- 11g
of the Reference intake
Carbohydrate 40.5gProtein 43.1gFibre 2.0g
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Method
- Remove any fat you can see from the pork fillet, then cut into 2.5cm cubes. Heat half the oil in a flameproof casserole dish and add the chunks of pork, cooking them over a high heat for 3-4 mins until browned. Turn the heat down a little, add the rest of the oil and the onion. Stir for a few minutes to soften a little, then add the garlic, carrots and beans, pressing a few of the beans against the sides of the casserole to break them up a little (this will thicken the sauce).
- Pour in the cider and stock. Peel and finely chop the apple and add to the pan with the bay leaf, thyme and seasoning. Bring to a simmer, put the lid on, then cook over very low heat for an hour. Remove lid, stir well and cook for a further 30 minutes until everything is cooked and you have a nice sauce. Check seasoning and sprinkle in the fresh parsley.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
