Recipe byThe ZestyPlate Kitchen
Pork cassoulet: a rustic French bake of pork and haricot beans in a rich tomato broth under a golden crumb. Slow-cooked, hearty and comforting.
This is a relaxed take on the French classic: pork and creamy haricot beans braised slowly with garlic and herbs, finished under a crisp golden crumb. A long, gentle spell in a low oven does almost all the work and leaves you with a rich, savoury one-pot. It is the sort of supper that wants a cold evening and a good loaf of bread.
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Prep 20 min
Cook 145 min
Total 165 min
Medium
Scale:
- 4 tbsp Goose Fat
- 350g Pork
- 1 large Onion
- 10 Garlic
- 1 thinly sliced Carrots
- 1 tsp Fennel Seeds
- 2 tblsp Red Wine Vinegar
- 600ml Vegetable Stock
- 1 tblsp Tomato Puree
- 2 sticks Rosemary
- Handful Parsley
- 400g Haricot Beans
- 2 tblsp Breadcrumbs
- drizzle Oil
- to serve Bread
- to serve Broccoli
Preparation
- Heat the oven to 140C/120C fan/gas 1. Set a large ovenproof pan with a tight lid over a high heat. Add the fat and diced pork and cook for a few minutes to seal the edges, stirring so it colours evenly. Turn the heat down low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently for a few minutes to soften the vegetables.
- Pour in the red wine vinegar, scraping up any sticky bits from the base of the pan. Add the stock, tomato purée and half the rosemary and parsley. Bring to the boil, simmer for 10 minutes, then season, cover and put it into the oven for 2 hours, taking the lid off for the last hour. Stir occasionally and add the beans with 30 minutes left.
- Lift it out and heat the grill. Scatter the remaining herbs and the breadcrumbs over the top, drizzle with a little oil and return it to the oven for 5 to 10 minutes until the crumbs are golden. Serve with crusty bread and green veg.
Tips from the ZestyPlate Kitchen
- Seal the pork over a high heat first; it deepens both the colour and the flavour of the stew.
- Keep the oven low and give it time. That slow braise is what makes the meat fall apart.
- Hold the beans back until near the end so they warm through and take on flavour without turning to mush.
- Finish the crumb topping under the grill until it is golden and crunchy for that proper cassoulet crust.
Frequently Asked Questions
It is a traditional cooking fat that lends real richness. Duck fat, lard or a good olive oil will all stand in if you cannot get hold of it.
Yes, tinned haricot or cannellini beans work nicely. Drain and rinse them and add them towards the end so they hold their shape.
Certainly. It improves overnight as the flavours settle. Reheat gently, then add a fresh crumb topping and grill it before serving.
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