Pork and bean cassoulet (slow cooker recipe)

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:

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

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

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.

• http://bit.ly/rspcathinkpig

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