French-Moroccan pork and bean cassoulet

Recipe from: 09 February 2015
recipes, pork, beans, cassoulet

Ingredients 18
Servings 1
Minutes 00:15


Serving Change
  • 750
    pork leg chops, cubed to 15mm/½ inch size and trimmed of fat
  • 1
    red kidney beans
  • 1
    butter beans
  • 1
    baked beans in tomato sauce
  • 1
    whole peeled tomatoes
  • 1
    sachet tomato paste
  • 2
    medium size fresh tomatoes, coarsely diced
  • 1
    onion, chopped
  • 1/3
    green pepper, chopped
  • 2
    medium potatoes, sliced to the same thickness as the pork
  • 2
    garlic, chopped and mashed
  • 4
    small chillies, finely chopped
  • 1
    coriander powder
  • 1
    smoked paprika
  • 1.5
    cumin powder
  • some salt to taste
  • pepper to taste
  • 2
    dessert spoons butter for frying



Heat up the pot or pan that you will be using. Add a little butter. Fry the pork in small batches until they are brown. Set the fried pork aside to rest.
Using the same pot, which will now contain a nice layer of caramelised pork, add some more butter and fry the onions and green pepper until brown. They will pick up the caramelised bits of pork. Add the garlic and chillies and fry them for thirty seconds. Add the dry spices and fry these for fifteen seconds, then add the tomatoes, the potatoes and the pork.

Reduce the heat when it starts to boil and simmer until the potatoes are done. Check for sufficient saltiness, the potatoes may make the dish somewhat fresh.
Only then add the beans. Drain the fluid from the kidney- and butter beans. The baked beans go in complete with the tomato sauce. Mix thoroughly. The sauce will thicken substantially towards the end, so do make sure that nothing sticks to the bottom and burns.

Allow the dish to cook through, then remove from the heat and allow the dish to rest before serving.

Recipe reprinted with permission of The Hungry Sailor. To see more recipes, please click here.
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