Photo of Pork cassoulet by WW

Pork cassoulet

Points® value
Total Time
45 min
10 min
35 min
This herb-rich French-style stew, made with tender pork, hearty beans, smoked bacon and chopped tomatoes, is just the ticket on a chilly evening.


Calorie controlled cooking spray

8 spray(s)

Pork Fillet, Lean, raw

500 g, trimmed of fat and cut into 3cm cubes


4 medium, thinly sliced


2 clove(s), finely chopped

Bacon medallions, raw

4 rasher(s), smoked, roughly chopped

Thyme, Fresh

5 sprig(s)

Rosemary, Fresh

1 sprig(s)

Bay leaf, dry

1 leaf/leaves

Tomato Purèe

1 tablespoon(s), level

Tinned Tomatoes

1 can(s), large

Chicken stock cube(s)

1 cube(s), 300ml stock

Cannellini Beans, cooked

2 can(s), large, drained

Parsley, fresh

2 tablespoon(s), chopped

Salad leaves

1 portion(s), Crisp green salad leaves, to serve


  1. Mist a large flameproof casserole or deep nonstick frying pan with cooking spray and set over a medium heat. Season the pork well, add to the pan and brown on all sides, then transfer to a plate and set aside – you may need to do this in batches.
  2. Mist the pan with more cooking spray, then add the shallots and cook for 6-8 minutes until soft, then add the garlic and bacon and cook for another 3 minutes. Add the thyme, rosemary, bay leaf and tomato purée, and cook for another minute, then stir in the chopped tomatoes and chicken stock. Season well and bring the mixture to a low simmer for 10 minutes.
  3. Return the pork to the pan and simmer for 4-5 minutes until the pork is cooked through. Add the beans and cook for another 2 minutes, then remove and discard the thyme, rosemary and bay leaf. Stir through the parsley and serve with the salad on the side, garnished with the extra parsley.


The cassoulet can be frozen in an airtight container for up to 1 month.