Pork and bean cassoulet (slow cooker recipe): Difference between revisions
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|description=A quick and easy slow cooker / crockpot recipe using economical ingredients. I've used dried beans that have been pre cooked and then frozen and defrosted | |description=A quick and easy slow cooker / crockpot recipe using economical ingredients. I've used dried beans that have been pre cooked and then frozen and defrosted | ||
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|DatePublished=2nd November 2013 | |||
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|ImageComment = Ready for 4 hours slow-cooking | |ImageComment = Ready for 4 hours slow-cooking | ||
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Revision as of 14:43, 18 October 2015
| Pork and bean cassoulet (slow cooker recipe) | |
|---|---|
 |
| Ready for 4 hours slow-cooking | |
| Servings: | Serves 4 |
| Ready in: | 4 hours 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 4 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 2nd November 2013 |
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons oil
- 4 thick pork belly strips
- 1 onion, finely chopped
- 1 large carrot, diced
- 1 celery stick sliced
- 2 cloves garlic, crushed
- 1 thumb-sized piece of ginger (2.5 cm), peeled and grated (optional)
- 1 x 400g tin chopped tomatoes
- 1x 400g tin kidney beans
- 1x 400g tin black beans
- 1x 400g tin chick peas
- 600ml chicken stock
- 2 teaspoons of unsmoked paprika powder
- 2 bay leaves
- 6 sage leaves, chopped
Method
- Heat the oil in a large pan.
- Add the pork belly and cook until browned.
- 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.
- Bring to the boil then carefully add to the slow-cooker.
- Cook for 4 hours on high.
Serving suggestions
Serve with crusty bread
Variations
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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