Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 4 to 6
Pork and bean cassoulet
- Home
- Get involved
- Recipes
- Pork and bean cassoulet
Pork and bean cassoulet
1 of X pages
Ingredients
2 tbsp oil or dripping
4 rashers of RSPCA Assured bacon
1 onion, finely chopped
1 large carrot, diced
1 celery stick, sliced
1 -2 cloves garlic, crushed
1 x 400g tin chopped tomatoes
1 x 400g butter beans
1 x 400g tin flageolet beans
1 x 400g tin black-eyed beans
600ml chicken stock
large handful of roasted RSPCA Assured pork
1 bay leaf
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.
Serve in a bowl with lots of crusty bread.
