Pork and bean cassoulet

Pork and bean cassoulet

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Preparation time:  
15 minutes

Cooking time:  1 hour

Serves: 4 to 6


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


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.

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