Pork and bean cassoulet (slow cooker recipe)

From Cookipedia

A quick and easy slow cooker recipe using economical ingredients. I've used dried beans that have been pre cooked and then frozen and defrosted. This goes well with crusty bread.

I cooked this for 4 hours on medium though it could be cooked for longer on the low setting.

Pork and bean cassoulet (slow cooker recipe)
Ready for 4 hours slow-cooking
Servings:Serves 4
Calories per serving:1572
Ready in:4 hours 20 minutes
Prep. time:20 minutes
Cook time:4 hours
Recipe author:Chef
First published:2nd November 2013

Best recipe review

Rich stew


Nice with sausages instead of pork belly

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Heat the oil in a large pan.
  2. Add the pork belly and cook until browned.
  3. Add the onion, carrots, celery and garlic and continue to cook for about 5 minutes.
  4. Add the tinned tomatoes, drained beans, the stock, and bay leaf and season.
  5. Bring to the boil then carefully add to the slow-cooker.
  6. Cook for 4 hours on high.

Serving suggestions

Serve with crusty bread


This could be made with any type of cooked (tinned) bean

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.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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