
Spring Bean Cassoulet
Rated 5 stars by 1 users
Category
Weeknight Favourites
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Calories
538
Cassoulet is a dish originally from the Languedoc region of France. The traditional version is super comforting, but it can take 6+ hours to make and can be a bit too rich for warmer countries too. Our version is plenty flavorful too, but it's much lighter, healthier, and comes together in under 30 minutes.
Isabelle Dunn
Ingredients
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2 tsp garlic powder
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1 tsp smoked paprika
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2 tsp ground coriander
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1/2 tsp salt
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1 tsp dried oregano
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1 tsp olive oil
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1 tsp chili flakes
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2 bay leaves
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1 can of butterbeans, half of the water drained
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1 can red kidney bean
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4 pork loin chops
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150g smoked pancetta, diced
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2 tbsp garlic paste
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400ml Chicken Stock (store-bought or homemade)
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2 tbsps butter
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1 lemon, juice and zest
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300g kale or spinach
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1 cup white onion, finely diced
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1/2 cup parsley, chopped
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Salt & pepper to taste
Pantry
Fridge
PreppedFRESH
Directions
In a large, deep saucepan pour in 2 tbsps of regular olive oil and set on a medium heat. Add in the onions, chilli flakes and bay leaves and fry until softened, add in the garlic and continue to cook until fragrant.
Add in the pancetta cubes and turn the heat up slightly, fry until they are browned on all sides. Add in the kale or spinach and stir to help wilt a little. Pour in the stock and add in the beans. Season with salt and pepper at this stage then add in the lemon zest and juice.
Add in the pancetta cubes and turn the heat up slightly, fry until they are browned on all sides.Add in the kale or spinach and stir to help wilt a little. Pour in the stock and add in the beans. Season with salt and pepper at this stage then add in the lemon zest and juice.Turn the heat down to low and pop a lid on; let blip away for 30mins.
In a skillet or wide frying pan pour in 1 tbsp of oil, set on a medium heat and once smoking add in the pork chops. Cook for 4 mins on one side then flip over, add in the butter. Allow the butter to melt down then with a spoon, carefully baste the chops with the flavoured buttery sauce. Cook for another 4mins on that side then flip and baste again for 2mins on the other side.
Add in some of the chopped parsley to the pot, keeping a little to garnish with. Spoon in to shallow bowls, making you sure to get a good amount of the lovely broth and beans!
Recipe Video
Nutrition
Calories 538, Fat 29.9 grams, Cholesterol 89 milligrams, Sodium 866 milligrams, Carbs 37.9 grams, Protein 31.5 grams