Name: French-Moroccan pork and bean cassoulet
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Budget
Ingredients: 750 g pork leg chops; 1 can red kidney beans; 1 can butter beans; 1 can baked beans in tomato sauce; 1 can tomatoes whole, peeled; 1 tomato paste; 2 tomatoes diced; 1 onion chopped; 1/3 green pepper chopped; 2 potatoes sliced; 2 cloves garlic cloves, chopped; 4 fresh chillies finely chopped; 1 tsp coriander ground; 1 tsp paprika smoked; 1.5 tsp cumin ground; salt taste; freshly ground black pepper to taste; 2 butter for frying

Recipe Disclaimer

Tap for method

Ingredients (18)

750 g	pork leg chops
1 can	red kidney beans
1 can	butter beans
1 can	baked beans in tomato sauce
1 can	tomatoes — whole, peeled
1	tomato paste
2	tomatoes — diced
1	onion — chopped
1/3	green pepper — chopped
2	potatoes — sliced
2 cloves	garlic — cloves, chopped
4	fresh chillies — finely chopped
1 tsp	coriander — ground
1 tsp	paprika — smoked
1.5 tsp	cumin — ground
	salt — taste
	freshly ground black pepper — to taste
2	butter — for frying

Tap for ingredients

Method:

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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.