Pork and Bean Cassoulet
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Use any beans such as haricot beans, cannellini beans or black eyed beans for this tasty dish.
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
- 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
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