Pork cassoulet
1
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Calorie controlled cooking spray
8 spray(s)
Pork fillet, lean, raw
500 g, trimmed of fat and cut into 3cm cubes
Shallots
4 medium, thinly sliced
Garlic
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
Instructions
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.
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