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Pork and cannellini bean cassoulet recipe

Pork and cannellini bean cassoulet recipe

13 ratings

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


  • 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

  • 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


  1. 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).
  2. 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.

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