Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Pork and cannellini bean cassoulet recipe

13 ratings

A French classic, this rich stew makes use of soft, tender pork and fibre-packed beans brought together in a cider and stock sauce, all ready in under an hour. Serve with buttery mash and a side of steamed green veg for a helping of plant points with this satisfying dinner. See method

Serves 4
10mins to prepare and 1hr 45mins to cook
655 calories / serving
Dairy-free

Ingredients

500g pork fillet
2 tbsp olive oil
1 large onion, thinly sliced
2 cloves garlic, peeled and well crushed
3 carrots, diced
400g cannellini beans, drained and rinsed
250ml dry cider
250ml pork or chicken stock
1 bay leaf
1 small cooking apple
2tsp dried thyme
salt
freshly ground black pepper
1 good handful fresh chopped parsley

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
2735kj
655kcal 33%
Fat
36g 51%
Saturates
14g 70%
Sugars
11g 12%
Salt
0.8g 13%

of the reference intake
Carbohydrate 40.5g Protein 43.1g Fibre 2g

Method

Remove any fat you can see from the pork fillet, then cut into 2.5cm cubes. Heat half the oil in a flameproof casserole dish and add the chunks of pork, cooking them over a high heat for 3-4 mins until browned. Turn the heat down a little, add the rest of the oil and the onion. Stir for a few minutes to soften a little, then add the garlic, carrots and beans, pressing a few of the beans against the sides of the casserole to break them up a little (this will thicken the sauce).
Pour in the cider and stock. Peel and finely chop the apple and add to the pan with the bay leaf, thyme and seasoning. Bring to a simmer, put the lid on, then cook over very low heat for an hour. Remove lid, stir well and cook for a further 30 minutes until everything is cooked and you have a nice sauce. Check seasoning and sprinkle in the fresh parsley.

Tip - Try serving each portion with 80g steamed cabbage and 2 tbsp potato mashed with skimmed milk and seasoning – adds 75 calories.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.