PORK CASSOULET RECIPE - BBC GOOD FOOD
Perfect for using up stray bits and pieces from the fridge, this pork and bean stew is rich, warming and cheap to prepare
Provided by Jack Monroe
Categories Dinner, Main course, Supper
Total Time 2 hours 45 minutes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
- Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
- Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.
Nutrition Facts : Calories 501 calories, FatContent 30 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 8 grams fiber, ProteinContent 28 grams protein, SodiumContent 2.1 milligram of sodium
PORK CASSOULET RECIPE - BBC GOOD FOOD
Perfect for using up stray bits and pieces from the fridge, this pork and bean stew is rich, warming and cheap to prepare
Provided by Jack Monroe
Categories Dinner, Main course, Supper
Total Time 2 hours 45 minutes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
- Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
- Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.
Nutrition Facts : Calories 501 calories, FatContent 30 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 8 grams fiber, ProteinContent 28 grams protein, SodiumContent 2.1 milligram of sodium
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