Printable page Pork and Bean Cassoulet
From Cookipedia
Use any beans such as haricot beans, cannellini beans or black eyed beans for this tasty dish.
Ingredients
- 2 tablespoons oil
- 1 onion, finely chopped
- 1 large carrot, diced
- 1 celery stick sliced
- 1 -2 cloves garlic, crushed
- 1 x 400g tin chopped tomatoes
- 1x 400g tin butter beans
- 1x 400g tin flagelot beans
- 1x 400g tin black-eyed beans
- 600ml chicken stock
- 1 bay leaf
- 4 x higher welfare chopped bacon rashers which are labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
- Large handful left over higher welfare roast pork which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
- Seasoning
Method
- 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.
- 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
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
