Pork and Bean Cassoulet (use up leftover pork)

Name: Pork and Bean Cassoulet (use up leftover pork)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Cuisine: International
Ingredients: 2 tbsp. oil; 1 onion, finely chopped; 1 large carrots, diced; 1 celery stick sliced; 1 to 2 cloves garlic, crushed; 1 x 400g tin chopped tomatoes; 1 x 400g tin butter beans; 1 x 400g tin flageolet beans; 1 x 400g tin black-eyed beans; 600ml chicken stock; 4 x higher welfare chopped bacon rashers which are labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic; Large handful left over higher welfare roast pork which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic; Seasoning

Over a year ago 10,187 views

Prep: 15 mins

Cook: 60 mins

Main Course ❄️ Winter

Ingredients

2 tbsp. oil
1 onion, finely chopped
1 large carrots, diced
1 celery stick sliced
1 to 2 cloves garlic, crushed
1 x 400g tin chopped tomatoes
1 x 400g tin butter beans
1 x 400g tin flageolet beans
1 x 400g tin black-eyed beans
600ml chicken stock
4 x higher welfare chopped bacon rashers which are labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
Large handful left over higher welfare roast pork which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
Seasoning

Accompaniment

Method

1
1. Heat the oil in a large pan.
2. Add the bacon and cook until the bacon is lightly coloured.
3. Add the onion, carrots, celery and garlic and continue to cook for about 5 minutes.
4. Add the tinned tomatoes, drained beans, the stock, and bay leaf and season.
5. Cover and simmer gently for about 30 minutes.
6. Add the pork and continue to cook for a further 20 minutes. Check the seasoning.
7. Serve in a bowl with lots of crusty bread.